Rhubarb Scones
Light and fluffy Rhubarb Scones are perfect for breakfast, afternoon tea or snack time.
scones
Ingredients
- 8 oz rhubarb (cut into 1/2" cubes)
- 5 oz granulated sugar (½ cup + 2 tbsp, divided)
- 12 ½ oz unbleached all purpose flour (2 ½ cups, see note)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 oz unsalted butter (cold, cut into 1" chunks)
- 6 oz buttermilk (¾ cup)
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- In a small bowl, toss 8 oz rhubarb cubes with 2 tablespoons of the sugar. Set the rhubarb aside to macerate for 1 hour. Preheat the oven to 375 °F. Line a ½ sheet pan with parchment paper.
- In a large mixing bowl, whisk together 12 ½ oz unbleached all purpose flour, 1 tablespoon baking powder, the remaining 4 oz of sugar and ½ teaspoon salt. Toss in 3 oz unsalted butter chunks. Work the butter in with your fingers until the bits are small flakes.
- Drain the rhubarb, reserving the juice. Toss the drained rhubarb with the dry ingredients.
- Whisk the juice from the rhubarb with 6 oz buttermilk, 1 teaspoon vanilla extract and 1 large egg. Add the buttermilk mixture to the dry ingredients all at once and mix until mostly combined. Some loose flour may remain at the bottom of the bowl. DON'T OVER MIX.
- Turn the dough out onto a generously floured surface and knead a few times to bring the dough together.
- Using well-floured hands, pat the dough a 8” round that is 1" thick. Use a sharp knife (not serrated) to cut the round into 8 wedges. Don't use a sawing motion, just press down with the knife. Transfer the scones to the prepared baking sheet. If the scones get distorted while transferring, use your hands to reshape them on the baking sheet.
- Brush the top of the scones with buttermilk and sprinkle generously with granulated sugar.
- Bake until golden brown, about 20 minutes. Serve warm or room temperature.
Would you like to save this recipe?
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!