Description
Rhubarb scones with lemon glaze are a delightful springtime treat that combines the tartness of fresh rhubarb with a sweet, zesty glaze. These tender scones boast a golden exterior and soft, flaky interior, making them perfect for brunch or afternoon tea. Whip up these easy-to-make scones to impress your family and friends with minimal effort!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (cold, cubed)
- 3/4 cup buttermilk
- 1 cup fresh rhubarb (chopped)
- 1 cup powdered sugar (for the glaze)
- 2 tbsp lemon juice (freshly squeezed)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Stir in buttermilk and gently fold in rhubarb pieces.
- Turn the dough onto a floured surface, pat into a circle about one inch thick, and cut into wedges.
- Place scones on the prepared baking sheet and bake for 15–20 minutes until golden brown.
- For the glaze, mix powdered sugar and lemon juice until smooth. Drizzle over warm scones.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone (75g)
- Calories: 290
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Feel free to substitute rhubarb with strawberries or blueberries for different flavors. For added texture, incorporate nuts or spices like cinnamon into the dough.