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Delicious baked buttery rhubarb scones on a plate

Baked Buttery Rhubarb Scones

Deliciously soft and buttery scones featuring fresh rhubarb, perfect for springtime treats or afternoon tea.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Snack
Cuisine: American, Baked Goods
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
Wet Ingredients
  • ½ cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
Main Ingredients
  • ½ cup unsalted butter, cold and cubed Cut into small cubes before adding.
  • ¾ cup fresh rhubarb, diced Ensure rhubarb is evenly diced.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Gently fold in the diced rhubarb.
  5. In another bowl, mix the heavy cream, egg, and vanilla extract until well combined.
  6. Pour the wet ingredients into the dry ingredients and stir until just combined.
  7. Turn the dough out onto a floured surface and knead gently until it comes together.
  8. Pat the dough into a circle about 1 inch thick and cut into wedges.
  9. Place the wedges on the prepared baking sheet.
Baking
  1. Bake for 15-20 minutes or until the scones are golden brown on top.
  2. Serve warm with butter.

Notes

Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze in plastic wrap and a resealable bag for up to 3 months. You can shape the dough and refrigerate it before baking.