Description
Delightful scones that combine the tartness of fresh rhubarb with a creamy sweet vanilla glaze, perfect for breakfast or snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh rhubarb, diced
- 1 cup powdered sugar
- 2–3 tablespoons milk
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
- In another bowl, whisk the buttermilk, egg, and vanilla extract together.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Gently fold in the diced rhubarb.
- Turn the dough onto a floured surface and pat it into a round about 1 inch thick.
- Cut the dough into 8 wedges and place them on the prepared baking sheet.
- Bake for 18–22 minutes or until golden brown on the edges. Let them cool.
- In a small bowl, mix the powdered sugar, milk, and vanilla until smooth. Drizzle this glaze over the cooled scones.
Notes
Best served warm; can be enjoyed plain, or with butter or jam. Pairs wonderfully with tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 12g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: scones, rhubarb, vanilla glaze, dessert, snack