Description
Indulge in the irresistible charm of freshly baked rhubarb scones. These tender, flaky treats are bursting with the perfect balance of tart and sweet flavors, making them ideal for breakfast or afternoon tea. With a delightful aroma filling your kitchen, these scones will transport you to a cozy English tea shop. Serve them warm with a dollop of clotted cream for an unforgettable experience!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh rhubarb, chopped
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Fold in the chopped rhubarb evenly.
- Make a well in the center and pour in the heavy cream and vanilla; stir until just combined.
- Turn dough onto a floured surface, knead gently, then shape into a circle about 1 inch thick; cut into wedges or rounds.
- Bake for 15-20 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: English
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 6g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg