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Delightfully Flaky Rhubarb Scones

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These Rhubarb Scones are a delightful twist on the classic, combining the tangy pop of fresh rhubarb with a flaky, buttery dough for a comforting treat.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup fresh rhubarb, diced

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Combine the flour, sugar, baking powder, and salt in a large bowl. Use a whisk to ensure everything is evenly mixed.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Whisk together the buttermilk and vanilla extract until combined in another bowl.
  5. Add the buttermilk mixture to the flour mixture and stir until just combined.
  6. Fold in the diced rhubarb until evenly distributed.
  7. Turn the dough onto a floured surface and gently knead it just a few times until it comes together.
  8. Pat the dough into a circle about 1 inch thick and cut into wedges.
  9. Bake for 15-20 minutes, or until golden brown.
  10. Let cool slightly before serving.

Notes

For extra flakiness, keep your ingredients chilled. Brush the tops with buttermilk before baking for a lovely golden color.

Nutrition

Find it online: https://us.recipesfood.org/rhubarb-scones/

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