Lemon Rhubarb Scones with Vanilla Bean Glaze

Step 1

Preheat oven to 425° F. Line a baking sheet with parchment paper and set aside.

Step 2

In a medium bowl, stir together flour, baking powder, baking soda, salt, sugar, and lemon zest, breaking up any clumps of lemon zest. With a rigid pastry blender or two knives, cut in butter until mixture resembles coarse meal. Make a well in the center, and then add buttermilk, lemon juice, vanilla, and egg. Stir just until combined, taking care to not over mix. Gently fold in rhubarb, just until barely combined.

Step 3

Transfer dough to a lightly floured work surface and gently knead 2 or 3 times to bring it all together. Pat dough into a 7'' diameter circle and cut into 8 wedges. Transfer wedges to prepared baking sheet.

Step 4

Bake until scones are puffed and golden brown, 12 to 14 minutes. Remove pan from oven and let scones sit on baking sheet for a couple minutes before removing to a wire rack.

Step 5

While scones are still slightly warm, prepare the glaze. In a small bowl, whisk together all glaze ingredients until smooth. If the glaze is a bit stiff, add another teaspoon of vanilla extract or half and half. Drizzle the vanilla bean glaze over the scones using a spoon. Allow icing to set completely, then serve.

Step 6

Scones are best eaten on the day they are baked. To revive leftover scones' flaky texture the following day, preheat a cooking stone to 300° in the oven. Place any number of scones on the stone and warm for 5 minutes.