Description
Delight in these tender and flaky Rhubarb Scones with a zesty lemon drizzle, perfect for breakfast or an afternoon treat. The fresh rhubarb adds a tart contrast to the sweet, buttery dough, while the lemon drizzle brings a refreshing citrus finish.
Ingredients
Scale
Scones
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1/2 cup finely chopped rhubarb
- 1/2 cup heavy cream plus 1 tablespoon for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Lemon Drizzle
- 1/2 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until combined evenly.
- Cut in Butter: Add the cold cubed butter to the dry mixture and use a pastry cutter or your fingers to incorporate it until the mixture resembles coarse crumbs with some pea-sized pieces.
- Add Rhubarb and Lemon Zest: Gently fold in the finely chopped rhubarb and lemon zest to distribute them evenly without overworking the dough.
- Combine Wet Ingredients: In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
- Form Dough: Pour the wet ingredients into the dry mix and stir until just combined, being careful not to overmix to keep the scones tender.
- Shape and Cut: Turn the dough onto a lightly floured surface and pat it into a 1-inch thick circle. Use a sharp knife or bench scraper to cut the dough into 8 equal wedges.
- Prepare for Baking: Arrange the wedges on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon of heavy cream to encourage browning.
- Bake: Bake the scones in the preheated oven for 18–20 minutes or until they are golden brown and a toothpick inserted comes out clean.
- Make Lemon Drizzle: While the scones cool slightly, whisk together the powdered sugar and fresh lemon juice to create a smooth drizzle with a balanced sweetness and acidity.
- Drizzle and Serve: Drizzle the lemon glaze over the warm scones just before serving for a bright, tangy finish.
Notes
- Increase the sugar in the lemon drizzle slightly if you prefer your scones sweeter.
- Rhubarb can be substituted with chopped strawberries or a combination of rhubarb and strawberries for variation.
- These scones pair wonderfully with tea or coffee, making them ideal for brunch or a delightful snack.
