Description
Delicious and flaky rhubarb scones that celebrate family traditions and spring flavors.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1 cup rhubarb, chopped
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat your oven to 400°F (200°C).
- Combine the flour, sugar, baking powder, and salt in a mixing bowl.
- Cut in the butter until the mixture resembles coarse crumbs.
- Stir in the chopped rhubarb.
- Whisk together the cream, vanilla extract, and egg; add to the dry ingredients and stir until just combined.
- Turn the dough onto a floured surface and knead gently.
- Pat the dough into a circle about 1 inch thick and cut into wedges.
- Place on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until golden brown.
- Serve warm with butter, jam, or clotted cream.
Notes
Ensure the butter and cream are cold for flaky scones. Handle the dough gently to maintain tenderness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 5g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg