Rhubarb Scones ~ these lovely scones stacked with small amounts of delicious rhubarb make an ideal breakfast or evening lunch time treat. Make certain to freeze some rhubarb when it’s in season so you can appreciate them all year.
These scones are a basic and scrumptious approach to appreciate occasional rhubarb while it’s around! The excellent unpretentious rhubarb-y shades of pink and green jab through the batter and loan an exquisite sweet-tart flavor that lights up the rich scones.
These scones would be extraordinary served for early lunch or evening tea, or actually any spring or summer gathering.
A basic scone is something extraordinary to realize how to make ~ trade out practically any new berry surprisingly season and you have an ideal compact breakfast or unique early lunch treat. Since rhubarb has a quick and painless season I profoundly recommend freezing any extra.
You can make a straightforward coating for these scones, as I did with my Fresh Cranberry and White Chocolate Scones, or my Maple Oat Nut Scones. You can likewise just residue them with a little sugar prior to preparing, which gives them an inconspicuous sweet crunch.
- 1 cup chopped rhubarb about 1-3 stalks, depending on size
- 1/2 cup granulated sugar
- 2 1/4 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 8 Tbsp unsalted cold butter cut in pieces
- 1/2 cup possibly a little bit more cold buttermilk or half and half
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- Add the sugar, flour, baking powder, and salt to the bowl of a food processor and pulse to combine.
- Drop in the pieces of cold butter and pulse about 20-25 times until the mixture resembles coarse crumbs.
- Remove the mixture to a large mixing bowl and add in the buttermilk or half and half, and vanilla extract, and mix gently with a large spoon until the dough just comes together, it will be crumbly. If it is very dry, drizzle in a little more buttermilk or half and half. Gently fold in the chopped rhubarb.
- Turn the mixture onto a floured surface and knead a few times with floured hands until the dough is one piece, without a lot of dry flour left. Pat it out into a rectangular shape and use a 3-inch biscuit cutter to cut out the scones. You can also cut the dough into squares if you prefer.
- Arrange the scones 2 inches apart on the lined baking sheet and bake for about 20 minutes, until just starting to turn golden. Don’t over bake.