Rhubarb Scones
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Sweet and buttery scones studded with pieces of fresh rhubarb and topped off with coarse sugar make for a delicious afternoon snack.
I am quickly becoming the queen of scones. I really enjoy making them because they are quick and easy and I can use just about any fruit I want in a scone recipe.
Another thing I love about scones is that I can eat them for breakfast, as a snack, or even for dessert. They are so versatile.
what are scones?
Scones are lightly sweetened, baked pastries that originated in Scotland. Scones can be made with a variety of ingredients, such as flour, sugar, butter, milk, eggs, and baking powder, and can be flavored with fruits or nuts. They are usually round or triangular in shape and have a crumbly texture and a lightly sweetened taste. They are often served with butter, jam, or clotted cream. Occasionally scones can be made savory as well.
I finally found some rhubarb at my local grocery store so I was looking for a few recipes to make with it. I decided that rhubarb scones would be interesting as they would be both sweet and tart.
what is rhubarb?
Rhubarb is a spring vegetable though many people think of it as a fruit. The edible part of the plant is the bright pink stalks which are almost always cooked with lots of sugar because it is very sour. Do not eat the leaves of the rhubarb plant.
ingredients:
- All purpose flour (you can also use half all purpose and half whole wheat flour)
- Granulated sugar
- Baking powder
- ground cinnamon (I like Selefina Spices because it is super fragrant)
- salt (I like to use sea salt but you can use table salt)
- butter (I prefer using salted but you can use unsalted)
- Greek yogurt (I like using vanilla flavored but you can use plain)
- fresh rhubarb
- vanilla extract
- egg
- coarse sugar
The dough for the scones is fairly easy to make. In a large bowl I combined the flour, sugar, cinnamon, baking powder, baking soda, and salt.
Then I cut the cold butter into small pieces and added them to the dry ingredients. Using my fingers I worked the butter into the flour mixture until it resembled wet sand.
how can I cut the butter for the scones?
The easiest way to do this is to cut the butter in half. Cut the halves in half lengthwise, turn a quarter turn, then cut in half lengthwise again. Then cut the butter into half inch pieces.
Another way to do this is to use a grater. If your butter is very cold or frozen you can grate it into the flour mixture and mix it that way.
Add the wet ingredients to the dough and mix until just combined. Gently fold in the rhubarb. Give the dough a quick knead and pat it into a circle that is about 8 inches in diameter.
Then you can use a knife or a pizza cutter to cut the circle into 8 equal pieces. Transfer the pieces to a parchment paper lined baking sheet.
more scone recipes:
- Spiced Orange Scones
- Strawberry Jam Scones
- Orange Cream Scones
- Raspberry Almond Scones
- Zucchini Cheddar Scones
The scones are baked until the bottom and edges have browned. As soon as they come out of the oven remove them to a wire cooling rack so they don’t overcook on the baking sheet.
About halfway through the baking I brushed the scones with butter and sprinkled them with the coarse sugar. You can also put the sugar on before baking the scones.
After the scones have cooled you can choose to eat them or you can put an easy powdered sugar glaze on top of them. Either way once you bite into them they are lightly sweetened but have a tart flavor from the rhubarb. I like the coarse sugar on top as well.
can i make a glaze for the scones?
Of course! Mix a combination of powdered sugar with a bit of lemon juice and mix until smooth. Drizzle over top of the scones and allow the glaze to harden. If you want a sweeter glaze combine the powdered sugar with a touch of milk and vanilla extract.
I enjoyed these scones with a bit of whipped cream when I had them as a snack. When I ate them for breakfast I heated them up slightly and but some butter on them.
Any way you eat them, these easy rhubarb scones are delicious!
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Rhubarb Scones
Equipment
Ingredients
- 2 c. all purpose flour
- 1/3 c. sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1/2 c. cold (1 stick)
- 1/2 c. vanilla Greek yogurt
- 1 teaspoon vanilla extract
- 1 c. rhubarb chopped
- 1 egg
- coarse sugar
Instructions
- Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray or line it with parchment paper.
- In a large bowl combine the flour, sugar, cinnamon,baking powder, baking soda, and salt. Mix well.
- Cut the butter into small pieces and add the butter to the mixture. Use your fingers and mix the butter into the flour mixture until it resembles wet sand.
- In a small bowl whisk together the yogurt, vanilla extract, and egg.
- Add wet ingredients to dry ingredients and mix until just combined.
- Gently fold in the rhubarb.
- Turn dough onto floured surface and knead for 30 seconds or until dough comes together. Shape into an 8 inch circle.
- Cut the circle into 8 pieces and place on the prepared baking sheet. Sprinkle with coarse sugar.
- Bake for 15-18 minutes or until they begin to brown. Remove from oven and transfer to wire rack. Cool completely.
Notes
