Description
Delicate and buttery rhubarb scones perfect for spring brunch or afternoon tea.
Ingredients
Scale
- 1 cup chopped rhubarb
- 1/2 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 8 tablespoons cold unsalted butter
- 1/2 cup cold buttermilk or half-and-half
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper
- Pulse flour, sugar, baking powder, and salt in a food processor
- Add cold butter and pulse until crumbly
- Transfer to bowl and mix in buttermilk and vanilla
- Fold in chopped rhubarb gently
- Shape dough and cut into scones
- Place on baking sheet and bake for 20 minutes until lightly golden
Notes
- Do not overmix the dough
- Keep butter cold for best texture
- Use frozen rhubarb without thawing if needed
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 292
- Sugar: 14
- Sodium: 254
- Fat: 12
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0.5
- Carbohydrates: 41
- Fiber: 1
- Protein: 4
- Cholesterol: 32