Rhubarb scones are a delightful treat that combine the tartness of rhubarb with the softness of a scone. They are perfect for breakfast or a cozy afternoon snack. Whether enjoyed with tea or coffee, these scones are sure to please anyone who takes a bite.
why make this recipe
Making rhubarb scones is a great way to use fresh rhubarb. The unique flavor of rhubarb adds a fruity twist to the traditional scone. These scones are easy to prepare and bake quickly, making them a great choice for busy mornings or gatherings. Plus, they are a fun way to impress friends and family with your baking skills!
how to make Rhubarb Scones
Ingredients:
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 1 cup rhubarb, chopped
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
Directions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix the flour, sugar, baking powder, and salt together.
- Add the cold butter. Use a fork or your fingers to mix until the mixture looks like crumbs.
- Stir in the chopped rhubarb.
- In another bowl, mix the milk, vanilla extract, and lemon zest (if using).
- Pour the wet ingredients into the dry ingredients. Mix until just combined.
- Turn the dough onto a floured surface and knead gently for a minute.
- Roll or pat the dough to about 1-inch thick. Cut into triangles or rounds.
- Place the scones on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until golden brown on top.
how to serve Rhubarb Scones
Serve rhubarb scones warm or at room temperature. They taste great plain or with butter. You can also serve them with clotted cream or jam for added flavor.
how to store Rhubarb Scones
To store rhubarb scones, let them cool completely. Keep them in an airtight container at room temperature for up to three days. For longer storage, you can freeze them. Wrap each scone in plastic wrap and place them in a freezer bag. They can last in the freezer for up to three months.
tips to make Rhubarb Scones
- Make sure your butter is cold for a flakier texture.
- Don’t overmix the dough, as this can make the scones tough.
- Feel free to add other fruits or nuts to the scone mixture for different flavors.
variation
You can switch out the rhubarb for other fruits like strawberries or blueberries. This will give you a different taste while keeping the scone light and fluffy.
FAQs
1. Can I use frozen rhubarb?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess moisture before using it in the recipe.
2. Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for a few hours before baking.
3. How do I know when the scones are done?
The scones are done when they are golden brown on top and a toothpick inserted in the center comes out clean.
Rhubarb Scones
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix the flour, sugar, baking powder, and salt together.
- Add the cold butter. Use a fork or your fingers to mix until the mixture looks like crumbs.
- Stir in the chopped rhubarb.
- In another bowl, mix the milk, vanilla extract, and lemon zest (if using).
- Pour the wet ingredients into the dry ingredients. Mix until just combined.
- Turn the dough onto a floured surface and knead gently for a minute.
- Roll or pat the dough to about 1-inch thick. Cut into triangles or rounds.
- Place the scones on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until golden brown on top.
