Description
A delightful treat combining tangy rhubarb with tender, buttery scones, perfect for breakfast or an afternoon snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold butter, cubed
- 1 cup rhubarb, chopped
- 1/2 cup milk
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (200°C).
- Combine flour, sugar, baking powder, and salt in a large bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the chopped rhubarb.
- Mix together the milk, egg, and vanilla extract in another bowl.
- Gradually add the wet mixture to the dry ingredients and stir until just combined.
- Turn the dough onto a floured surface and knead gently a few times.
- Pat the dough into a 1-inch thick circle and cut it into wedges.
- Place the scones on a baking sheet and bake for 15-20 minutes or until golden brown.
- Serve warm with butter or cream.
Notes
Make sure to use cold butter for a flaky texture. Feel free to experiment with different fruits to create new flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 8g
- Sodium: 125mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg