Description

These delicious rhubarb scones with lemon glaze are perfect for a fresh spring brunch. Tender, buttery scones studded with tart rhubarb and topped with a sweet and tangy lemon glaze create a delightful balance of flavors. This easy recipe uses simple ingredients and takes under an hour from start to finish, making it an ideal treat to enjoy with tea or coffee.

Ingredients

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Dry Ingredients

2 cups All-purpose flour (Gluten-free flour can be used for a gluten-free version)
1/2 cup Granulated sugar (Adjust sugar content based on fruit used)
2 tbsp Baking powder (Ensure it’s fresh for best results)
1/2 tsp Salt (May reduce if using salted butter)

Wet Ingredients

1/2 cup Unsalted butter (cold, cubed) (Use coconut oil for a dairy-free option)
3/4 cup Buttermilk (Mix milk with a splash of vinegar as a buttermilk alternative)
1 cup Fresh rhubarb (chopped) (Substitution: Use strawberries or blueberries for a different flavor profile)

Lemon Glaze

1 cup Powdered sugar (Adjust for desired sweetness)
2 tbsp Fresh lemon juice (Lime juice can be used for a different twist)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
Cut in Butter: Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
Add Buttermilk and Rhubarb: Gradually add the buttermilk to the mixture, stirring gently until just combined. Fold in the chopped fresh rhubarb, being careful not to overmix as this can toughen the dough.
Shape the Dough: Lightly flour your work surface and turn the dough out onto it. Pat the dough into a circle about 1 inch thick. Cut the dough into wedges or rounds depending on your preferred scone shape.
Bake Scones: Arrange the scone shapes on the prepared baking sheet with some space between each. Bake in the preheated oven for 15-20 minutes or until they are golden brown and a toothpick inserted into the center comes out clean.
Prepare Lemon Glaze: While the scones are baking, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth and pourable.
Glaze the Scones: Once the scones are done baking, remove them from the oven and allow to cool slightly. Drizzle the lemon glaze over the warm scones for a bright, sweet finish.

Notes

For a dairy-free version, substitute butter with coconut oil and buttermilk with a milk and vinegar mixture.
Ensure the butter is cold to achieve flaky, tender scones.
Adjust sugar levels to taste, especially if substituting rhubarb with sweeter fruits like strawberries or blueberries.
Do not overmix the dough to prevent tough scones.
You can store leftover scones in an airtight container for up to 2 days; reheat gently before serving.