rhubarb scones

Classic English Rhubarb Scones. Quick and Easy to make, moist, light, and fluffy! Perfect for High Tea or Afternoon Tea. This is a very popular recipe and for those searching for a good, reliable English scone recipe, this won&#x27;t disappoint!

English Rhubarb Scones

flour

Salt

tsp baking powder

tbsp caster sugar

milk

tsp vanilla extract

lemon juice

Pre heat oven to 220C/ 425 F /...

Pre heat oven to 220C/ 425 F / Gas 7.  Also pre heat your baking tray.

In a mixing bowl, add the sifted flour,...

In a mixing bowl, add the sifted flour, salt and baking powder,and combine.

Add the butter and rub in with your...

Add the butter and rub in with your fingers until the mixture looks like fine crumbs. Using a flat bladed knife, stir in the sugar. Then add the chopped rhubarb.

Put the milk into a jug and heat...

Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for 2 minutes.

Make a well in the dry mix, then...

Make a well in the dry mix, then add the liquid and combine it quickly with a flat bladed knife. Once combined, place it on a well dusted work surface.

These rhubarb scones are filled with juicy tart rhubarb and fresh lemon zest, perfect for spring baking! Enjoy them drizzled with vanilla bean glaze for a sweet breakfast treat.

Lemon Rhubarb Scones with Vanilla Bean Glaze

c. all-purpose flour

baking powder

baking soda

kosher salt

sugar

lemons

c. cold (unsalted butter,

c. buttermilk (do not substitute)

T. lemon juice

pure vanilla extract

egg (lightly beaten)

rhubarb (about 1/4" size)

c. sugar

T. half and half

vanilla beans vanilla bean

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

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.

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.

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.

for the lemon rhubarb scones:

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.

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.

for the vanilla bean glaze:

These are the absolute best scones ever!! 
 I use 1 cup sifted spelt flour and 1 cup all-purpose plus 1/4 tsp cardamom.  Some lemon juice in the icing.

Really delicious, these are getting me back into scones. I macerate the rhubarb in  a bit of sugar and half a lemon juice, while I fake buttermilk with whole milk and the other half of the lemon juice. Same amount, better used. Can't think of anything better to do with the homegrown rhubarb

I've made these a few times and they get rave reviews!  They are equally as delicious without the glaze but less pretty.  Highly recommend you try these.

These are delicious!!  I will definitely make this recipe again

These are delicious ... I've made 3 batches in the last 3 days.  I used Julie's brilliant suggestion to bake them from frozen and it worked very well.  However, I found the dough to be VERY sticky and hard to work with.  For my second and third batches, I put the flattened circle of dough in the freezer for about 20 minutes, and then cut it.  Worked quite well.  Thanks for sharing this delicious recipe.

I made this with some changes.  They are light and fluffy.  I used sprouted wheat flour and Sugar in the Raw sprinkle on top.  They are fantastic!!  I also used a food processor.  The dough was so light and had wonderful feel that to me means they will be good.  This one of the few recipes that uses less sugar.  Has anyone used maple syrup?

This recipe is amazing! The scones came out so light and tender....great flavor! Thanks for sharing your recipe :-)

Thank you so much for this recipe!!! i made 3 batches of these this weekend with regular flour, and 1 batch with gluten free flour.  They were amazing!!!  Rave reviews from everyone.  Everyone asked for the recipe.  We love rhubarb and finding  great recipes is always rewarding.  I added white chocolate chips to the recipe, however.   Since there is not a lot of sugar in the recipe, the chips added a touch of sweetness with the rhubarb.  it was approximately 1/2 cup per recipe.  Thank you again!!

I made these last night and they were great!!! I so loved having a new recipe to use with rhubarb. Thanks!

Here in Minnesota the rhubarb is still available in some gardens, including my friend's.  I won't need much for a double batch of your lovely scones.  I bake every Monday for a meeting I attend....been doing it for 8 or 9 years now.  I'm always looking for something different from the usual pies, cakes and bars.  Never thought of scones.   Thanks for the recipe and the beautiful photos.

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