StatCounter - Free Web Tracker and Counter

Ridiculously Easy Rhubarb Vanilla Lemon Scones

Advertisement

👩‍🍳 Directions

  1. Prep the oven
    Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Mix dry ingredients
    In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
  3. Cut in the butter
    Add the cold butter and cut it into the flour with a pastry cutter or fork until the texture resembles coarse crumbs.
  4. Add rhubarb
    Gently fold in the chopped rhubarb until evenly distributed.
  5. Combine wet ingredients
    In a separate bowl, mix heavy cream, vanilla extract, and lemon juice. Pour into the dry ingredients and stir just until a dough forms — do not overmix.
  6. Shape and cut
    On a floured surface, knead the dough 2–3 times, shape into a 1-inch thick round, and cut into 8 wedges.
  7. Bake
    Place wedges on the prepared baking sheet. Brush the tops with a beaten egg and sprinkle with turbinado sugar (if using).
    Bake for 18–22 minutes, until golden brown.
  8. Cool & serve
    Let cool slightly on a wire rack. Serve warm or at room temp with a smear of butter or a drizzle of lemon glaze.

📋 Recipe Notes

  • Make ahead tip: Freeze unbaked scones and bake straight from frozen—just add 2–3 extra minutes to baking time.
  • Dairy-free? Use coconut cream and plant-based butter.
  • No rhubarb? Sub with strawberries or raspberries for a similar tart-sweet flavor.
Next --->

Advertisement

Leave a Reply

Your email address will not be published. Required fields are marked *