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Directions
- Prep the oven
Preheat to 400°F (200°C). Line a baking sheet with parchment paper. - Mix dry ingredients
In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest. - 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. - Add rhubarb
Gently fold in the chopped rhubarb until evenly distributed. - 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. - 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. - 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. - 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.
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