Easy Rhubarb Scones
These Easy Rhubarb Scones are a delightful blend of sweet and tangy flavors, perfect for breakfast, brunch, or an afternoon snack. Flaky and tender, they celebrate the charm of spring and summer fruit seasons.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour for gluten-free version
- ¼ cup granulated sugar Can substitute with honey or maple syrup for natural sweetness
- 1 tablespoon baking powder Ensure it's fresh for optimal rise
- ½ teaspoon salt
Wet Ingredients
- ¼ cup unsalted butter, cold and cubed Can substitute with coconut oil for dairy-free version
- ¾ cup buttermilk Can substitute with plant-based milk and vinegar mix
- 1 cup rhubarb, chopped Fresh or frozen can be used
- 1 teaspoon vanilla extract
Instructions
Preparation
- Gather all your ingredients to create an organized workspace.
- Measure out the flour, sugar, baking powder, and salt into a large mixing bowl.
Combine Dry Ingredients
- In the mixing bowl with your dry ingredients, whisk them together thoroughly.
Cut in the Butter
- Add the cold, cubed butter to the dry mixture and work it in until it resembles coarse crumbs.
Prepare Wet Ingredients
- In a separate bowl, combine buttermilk, chopped rhubarb, and vanilla extract. Stir well.
Incorporate Wet into Dry
- Pour the wet mixture into the bowl of dry ingredients and gently stir until just combined.
Shape the Dough
- Turn the dough out onto a floured surface, knead a few times, and pat it into a disc about 1 inch thick.
Cut into Shapes
- Use a knife or biscuit cutter to cut the dough into triangles or rounds and place them on a baking sheet.
Bake the Scones
- Bake in a preheated oven at 400°F (200°C) for 15-20 minutes until golden brown.
Cool Slightly
- Allow the scones to cool slightly on the baking sheet before transferring to a wire rack.
Notes
Serve warm with clotted cream, jam or a drizzle of honey. Store in an airtight container at room temperature for up to three days or freeze for up to two months.