1. Recipes

How to Make Rhubarb Scones - A Step-by-Step Guide

Rhubarb is a versatile and delicious ingredient that can be used in a variety of sweet and savory recipes. One of the best ways to enjoy rhubarb is in baked goods, and one of the most popular recipes for using rhubarb is rhubarb scones.

Rhubarb scones are a perfect treat for a leisurely breakfast or a mid-morning snack. The sweet and tangy flavor of the rhubarb pairs perfectly with the buttery, flaky texture of the scones, creating a delightful combination that is sure to please the pa...

Read more Snack recipes

Ingredients

  • 2 cups all-purpose flour
  • ½ cup white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ½ cup cold unsalted butter, cut into 1/2-inch cubes
  • 1 cup frozen chopped rhubarb
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons grated orange zest, divided
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons turbinado sugar
  • ½ cup powdered sugar
  • 1 tablespoon fresh orange juice
  • 1 pinch kosher salt

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Additional Time: 20 mins
  • Total Time: 50 mins
  • Servings: 8
  • Yield: 8 scones

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Whisk together flour, white sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze for 10 minutes.
  • Fold frozen rhubarb into flour mixture. Whisk together 1 cup heavy cream, vanilla, and 1 teaspoon orange zest in a glass measuring cup. Make a well in center of flour mixture and pour cream mixture into well; stir just until dry ingredients are moistened (do not overwork the dough).
  • Turn the dough out onto a lightly floured surface. Gently press dough into an 8-inch round circle.
  • Cut the round into 8 wedges using a sharp knife. Place the scones 2 inches apart on the prepared baking sheet.
  • Brush scones with remaining 2 tablespoons heavy cream and sprinkle with turbinado sugar.
  • Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool on a wire rack for 10 minutes.
  • Whisk together powdered sugar, remaining 1/2 teaspoon orange zest, 1 tablespoon orange juice, and a pinch of kosher salt. Add up to 1/2 tablespoon more orange juice 1/2 teaspoon at a time, if needed, to reach desired consistency. Drizzle glaze over warm scones and serve immediately.

    • Nutrition

    429 cal.

    • Total Fat: 24g
    • Saturated Fat: 15g
    • Cholesterol: 76mg
    • Sodium: 320mg
    • Total Carbohydrate: 50g
    • Dietary Fiber: 1g
    • Protein: 4g
    • Potassium: 98mg

    Categories

    Baking recipes
    Dessert recipes
    Breakfast recipes
    Brunch recipes
    Snack recipes