Description
Delightful Rhubarb Scones combining tangy rhubarb with a soft and crumbly dough, perfect for breakfast or a snack.
Ingredients
Scale
- 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