These rhubarb scones are light and buttery with crisp bottoms and crunchy tops from the sugar. Loved the little bursts of tangy flavor from the rhubarb and the sweetness of the scones.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
429 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Step 2
Whisk together flour, white sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze for 10 minutes.
Step 3
Fold frozen rhubarb into flour mixture. Whisk together 1 cup heavy cream, vanilla, and 1 teaspoon orange zest in a glass measuring cup. Make a well in center of flour mixture and pour cream mixture into well; stir just until dry ingredients are moistened (do not overwork the dough).
Step 4
Turn the dough out onto a lightly floured surface. Gently press dough into an 8-inch round; cut the round into 8 wedges using a sharp knife. Place the scones 2 inches apart on the prepared baking sheet. Brush scones with remaining 2 tablespoons heavy cream and sprinkle with turbinado sugar.
Step 5
Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool on a wire rack for 10 minutes.
Step 6
Whisk together powdered sugar, remaining 1/2 teaspoon orange zest, 1 tablespoon orange juice, and a pinch of kosher salt. Add up to 1/2 tablespoon more orange juice 1/2 teaspoon at a time, if needed, to reach desired consistency. Drizzle glaze over warm scones and serve immediately.
Ingredients
2 cups all-purpose flour
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 tablespoon baking powder
1 cup heavy whipping cream
½ teaspoon kosher salt
2 tablespoons heavy whipping cream
1 tablespoon fresh orange juice
1 pinch kosher salt
½ cup powdered sugar
2 tablespoons turbinado sugar
1 cup frozen chopped rhubarb
½ cup cold unsalted butter, cut into 1/2-inch cubes
