Rhubarb scones

4.64 from 11 votes

Rhubarb scones recipe is bakery style, easy to make, buttery and perfect for any time of the day. Delicious scones with tart rhubarb that are perfect with a cup of coffee and will satisfy your sweet tooth.

Prep Time45 mins

Cook Time25 mins

Freeze for:30 mins

Total Time1 hr 40 mins

Course: Dessert, Snack

Cuisine: American

Diet: Halal

Servings: scones

Calories: 162kcal

Author: Amira

Equipment

2 mixing bowls
1 small bowl
Sheet pan

Ingredients

2 cups all purpose flour
½ cup whole wheat flour
½ cup granulated sugar
½ teaspoon salt
1 Tablespoon baking powder
1 teaspoon ground cardamom
¾ cup buttermilk
1 large egg
1 teaspoon vanilla extract
½ cup frozen and grated unsalted butter
1 ½ cup rhubarb cut into small pieces

For sprinkling:

Coarse sugar

Icing:

½ cup Confectioner’s sugar
1 Tablespoon Milk

Instructions

Set aside 2 Tablespoons of buttermilk in a small bowl for brushing.
In a bowl, mix egg, buttermilk and vanilla. Set aside.
In another bowl combine first 6 ingredients then mix well.
Add grated frozen butter to the dry ingredients and mix.
Add the rhubarb and mix well until everything is evenly coated.
Add the buttermilk mixture and mix with a spatula until flour disappears, the dough will be very sticky.
Dust a clean working surface with some flour and dust your hands as well.
Turn the dough into the floured surface and dust each side with about 1 Tablespoon of flour just enough to be able to handle the dough. Do not be tempted to increase flour.
Cut the dough in half and press each half into a 6 inch circle.
Cut each half into 8 wedges.
Place on a baking sheet lined with parchment paper and freeze for 20-30 minutes.
Preheat oven to 400F. Arrange two baking racks one on the upper third and the other on the lower third of the oven.
Take the scones out of the freezer, brush top with buttermilk and sprinkle some coarse sugar, if desired.
Bake 15-20 minutes on the lower third or until the bottom starts to brown then move up for 5-10 more minutes or until top is golden brown.

Video

Notes

You can use frozen rhubarb. Thaw it in a colander overnight but do not squeeze the water out, then cut them a little smaller.
You can make your own buttermilk by combining ¾ cup of milk and 1 teaspoon of vinegar.
The scones should be cold before putting it into the oven to keep them from spreading.
The frosting drizzle is optional, but adds a nice touch of sweetness to the rhubarb scones.
If you do not have a cheese grater for the frozen butter, you can also use a pastry cutter or a food processor to chop up the butter. Be sure not to cream it.
To Store:
- Scones are best consumed in the same day. However if you do have leftover rhubarb scones, they can stay fresh at room temperature for a couple of days in an air-tight container.
- Scones also be cooled, wrapped and kept in the freezer for up to 3 months.

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Nutrition