Rhubarb Scones
Delightful scones featuring the perfect blend of sweet and tart rhubarb, making them a versatile treat for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free blend.
- ½ cup granulated sugar Can substitute with natural sweeteners.
- 1 tablespoon baking powder Ensure it is fresh.
- ½ teaspoon salt
Wet Ingredients
- ¾ cup buttermilk Can substitute with almond or coconut milk.
- 1 teaspoon vanilla extract
Other Ingredients
- ½ cup cold butter, cubed Use cold for flakiness.
- 1 cup fresh rhubarb, chopped Can substitute with thawed frozen rhubarb.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Measure out all ingredients.
Mixing Dry Ingredients
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Combine Butter
- Cut in the cubed butter until the mixture resembles coarse crumbs.
Add Rhubarb
- Gently fold in the chopped rhubarb.
Mix Wet Ingredients
- In a separate bowl, whisk together the buttermilk and vanilla.
Combine Mixtures
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined.
Form Dough
- Turn the dough onto a floured surface and knead gently a few times until it holds together.
- Pat the dough into a circle approximately 1 inch thick.
Shape Scones
- Cut the dough into wedges and place them on a parchment-lined baking sheet.
Bake
- Bake in the oven for 15-20 minutes or until golden brown.
Notes
Serve with clotted cream or fruit preserves. Best paired with tea or coffee. Scones are best enjoyed fresh.