Description
Tender, slightly crisp scones studded with tart rhubarb, perfect for tea or coffee. Easy to make in under 30 minutes with simple pantry staples.
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cubed
1 cup fresh rhubarb, finely diced
3/4 cup buttermilk
1 egg, lightly beaten
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, whisk flour, sugar, baking powder, salt, cold butter until crumbly. Fold in diced rhubarb.
Stir in buttermilk and egg until just combined (dough will be slightly sticky).
Turn dough onto a floured surface. Knead gently 2-3 times. Pat into a 7×8-inch rectangle.
Cut dough into 8 triangles. Place on prepared baking sheet.
Bake 18-22 minutes until golden. Cool slightly before serving.
Notes
Serve warm with clotted cream or a honey glaze if desired
Store in an airtight container up to 3 days
Substitute rhubarb with blueberries, raspberries, or cherries as alternatives
- Prep Time: 10
- Cook Time: 22
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: British-American