Description
Indulge in the delightful combination of tangy rhubarb and sweet lemon glaze with these fluffy scones. Perfect for brunch or an afternoon treat, this easy-to-follow recipe brings the essence of spring to your table. Enjoy them warm alongside your favorite tea or coffee, and watch as they disappear in no time.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter (cold, cubed)
- 1 cup fresh rhubarb (chopped)
- 3/4 cup heavy cream
- Zest of 1 lemon
- 1 cup powdered sugar (for the glaze)
- 2 tbsp fresh lemon juice (for the glaze)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Gently fold in chopped rhubarb and lemon zest until combined.
- Gradually mix in heavy cream to form a soft dough; if sticky, add extra flour.
- Turn dough onto a floured surface, knead gently, and pat into a circle about one inch thick.
- Cut into wedges or shapes and place on the prepared baking sheet; bake for 15-20 minutes until golden brown.
- For the glaze: Mix powdered sugar with lemon juice to desired consistency and 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: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg