Rhubarb Scones are a delightful treat, perfect for breakfast or a snack. These scones combine the tartness of rhubarb with the sweetness of a simple dough, creating a deliciously soft and crumbly texture. If you have fresh rhubarb on hand, this recipe is a must-try!
why make this recipe
Making Rhubarb Scones is a great way to use up seasonal rhubarb. They are easy to whip up and require simple ingredients, making them a perfect baking choice for beginners. The contrast between the tangy rhubarb and the light sweetness is irresistible. Plus, these scones are fantastic either warm from the oven or at room temperature, making them versatile for any occasion.
how to make Rhubarb Scones
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup rhubarb, chopped
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in the chopped rhubarb.
- In a separate bowl, whisk together milk, egg, and vanilla.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Turn the dough onto a floured surface and knead gently a few times until smooth.
- Roll out to about 1-inch thick and cut into desired shapes.
- Place scones on a baking sheet lined with parchment paper and bake for 15-20 minutes until golden brown.
- Serve warm.
how to serve Rhubarb Scones
Rhubarb Scones are best enjoyed warm, straight out of the oven. You can serve them as they are or add a touch of butter, jam, or clotted cream for an extra treat. They pair perfectly with a cup of tea or coffee.
how to store Rhubarb Scones
To store Rhubarb Scones, allow them to cool completely, then place them in an airtight container. They can be kept at room temperature for up to 2 days. If you want to store them longer, place the scones in the refrigerator for up to a week, or freeze them for up to 3 months. Just reheat them in the oven when you’re ready to eat.
tips to make Rhubarb Scones
- Make sure your butter is very cold. This helps create a flaky texture in the scones.
- Don’t overmix the dough. Mix until just combined for the best results.
- You can add extra ingredients like chocolate chips or nuts if you want to customize your scones.
- Experiment with the thickness of your scones; thicker ones may take a few extra minutes to bake.
variation
If you want to switch things up, try adding a teaspoon of cinnamon or nutmeg for some extra flavor. You can also substitute the rhubarb with other fruits like strawberries or blueberries.
FAQs
1. Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess moisture before adding it to the dough.
2. How do I know when my scones are done baking?
Scones are done when they turn golden brown and a toothpick inserted in the center comes out clean.
3. Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just make sure to let it come to room temperature before rolling it out.
Rhubarb Scones
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful Rhubarb Scones combining tangy rhubarb with a soft and crumbly dough, perfect for breakfast or a snack.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup rhubarb, chopped
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in the chopped rhubarb.
- In a separate bowl, whisk together milk, egg, and vanilla.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Turn the dough onto a floured surface and knead gently a few times until smooth.
- Roll out to about 1-inch thick and cut into desired shapes.
- Place scones on a baking sheet lined with parchment paper and bake for 15-20 minutes until golden brown.
- Serve warm.
Notes
For best results, ensure butter is very cold and avoid overmixing the dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
