Rhubarb Vanilla Bean Scones

why make this recipe

Rhubarb Vanilla Bean Scones are a delightful treat that combines the tartness of rhubarb with the sweet aroma of vanilla. These scones make a perfect addition to your breakfast table or a lovely afternoon snack. They are easy to make and offer a wonderful way to enjoy the unique flavor of rhubarb. Plus, the glaze adds an extra special touch that elevates these scones to a delicious level.

how to make Rhubarb Vanilla Bean Scones

Ingredients:

• 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)
• 1 cup powdered sugar, sifted (227 grams)
• ½ teaspoon vanilla extract
• 1-2 tablespoons milk or cream

Directions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a large bowl, combine the flour, granulated sugar, baking powder, coarse salt, and orange zest.
3. Add the cubed butter to the dry ingredients. Use a pastry blender to cut the butter until it resembles small peas.
4. In another bowl, whisk together the cold heavy whipping cream, large egg, and scraped seeds from the vanilla bean.
5. Pour the wet mixture into the dry ingredients and mix gently with a large spoon until a dough begins to form.
6. Fold in the rhubarb until the dough comes together into a ball. It may feel a little crumbly.
7. Transfer the dough to a lightly floured surface. Pat it into a disk about 1 inch thick.
8. Cut the disk into 8 triangles and place them on the prepared sheet pan.
9. Bake for about 15 minutes, or until the bottoms are golden. Let the scones cool completely.
10. For the glaze, whisk together the powdered sugar, vanilla extract, and enough milk or cream to achieve a thick but pourable consistency. Drizzle the glaze over the cooled scones and let sit for about 10 minutes before serving.
11. Note that scones are best on the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days.

how to serve Rhubarb Vanilla Bean Scones

Serve these scones warm or at room temperature. They pair beautifully with a cup of tea or coffee. You can enjoy them plain or with a bit of butter or jam. The sweet vanilla glaze adds a nice finish that complements the tart rhubarb perfectly.

how to store Rhubarb Vanilla Bean Scones

To store the scones, place them in an airtight container at room temperature. They will stay fresh for up to 3 days. If you want to keep them longer, you can freeze them before baking. Just thaw and bake as needed.

tips to make Rhubarb Vanilla Bean Scones

1. Use cold ingredients: Make sure your butter and cream are cold to help achieve a flaky scone texture.
2. Don’t overmix: Mix the dough just until it comes together to prevent tough scones.
3. Cut the scones evenly: This ensures they bake evenly and look appealing when served.

variation

You can substitute strawberries for rhubarb if you prefer a sweeter flavor. Alternatively, try adding nuts like walnuts or pecans for an extra crunch.

FAQs

1. Can I use frozen rhubarb?
   Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess moisture before adding it to the dough.

2. What if I don’t have vanilla beans?
   If you don’t have vanilla beans, you can use 1 teaspoon of vanilla extract instead.

3. Can I make the dough ahead of time?
   Yes, you can prepare the dough ahead of time and refrigerate it. Just bake the scones when you’re ready to enjoy them.

Rhubarb Vanilla Bean Scones

Rhubarb Vanilla Bean Scones are a delightful treat that combines the tartness of rhubarb with the sweet aroma of vanilla, perfect for breakfast or an afternoon snack.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 8 scones

Course: Breakfast, Snack

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 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)

Wet Ingredients

• 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
• 1½ cups rhubarb (150 grams)

Glaze Ingredients

• 1 cup powdered sugar, sifted (227 grams)
• ½ teaspoon vanilla extract
• 1-2 tablespoons milk or cream

Method

 

Preparation

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a large bowl, combine flour, granulated sugar, baking powder, coarse salt, and orange zest.
3. Add cubed butter to the dry ingredients. Use a pastry blender to cut the butter until it resembles small peas.
4. In another bowl, whisk together the cold heavy whipping cream, large egg, and scraped seeds from the vanilla bean.
5. Pour the wet mixture into the dry ingredients and mix gently with a large spoon until a dough begins to form.
6. Fold in rhubarb until the dough comes together into a ball. It may feel a little crumbly.
7. Transfer the dough to a lightly floured surface. Pat it into a disk about 1 inch thick.
8. Cut the disk into 8 triangles and place them on the prepared sheet pan.

Baking

1. Bake for about 15 minutes, or until the bottoms are golden. Let the scones cool completely.
2. For the glaze, whisk together powdered sugar, vanilla extract, and enough milk or cream to achieve a thick but pourable consistency.
3. Drizzle the glaze over the cooled scones and let sit for about 10 minutes before serving.

Notes

Scones are best on the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days. Use cold ingredients for a flaky texture and avoid overmixing the dough.