Description
Delightful Rhubarb Vanilla Bean Scones with a tender texture and a sweet-tart flavor, perfect for sharing with loved ones.
Ingredients
Scale
- 2 cups all-purpose flour (240 grams)
- ¼ cup granulated sugar (50 grams)
- 1 tablespoon baking powder
- ¼ teaspoon coarse salt
- 1 tablespoon orange zest (from about 1 orange)
- 5 tablespoons cold butter, cubed (70 grams)
- ¾ cup cold heavy whipping cream (175 ml)
- 1 large egg
- 1 vanilla bean (halved lengthwise and seeds removed)
- 1 ½ cup rhubarb (150 grams), chopped
- 1 cup powdered sugar, sifted (227 grams)
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk or cream
Instructions
- Preheat oven to 400°F (205°C). Line a sheet pan with parchment paper.
- Combine the flour, granulated sugar, baking powder, salt, and orange zest in a large bowl. Whisk together until well blended.
- Add the cold butter to the dry mixture and use a pastry blender to cut until it resembles small peas.
- Whisk together the heavy cream, egg, and the scraped seeds from the vanilla bean in a separate bowl. Pour this into the dry ingredients and mix gently until it comes together.
- Fold in the chopped rhubarb, being careful not to overmix; a crumbly texture is okay.
- Transfer the dough to a floured surface, pat into a disk about 1 inch thick, and cut into eight triangles. Place on the prepared sheet pan.
- Bake for about 15 minutes, until the bottoms are golden and the tops slightly crisp. Allow to cool on a wire rack.
- Whisk powdered sugar, vanilla extract, and enough milk or cream for a pourable consistency for the glaze. Drizzle over the cooled scones and let sit for about 10 minutes before serving.
Notes
For a delicious variation, you can add lemon zest or fold in chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg