Tender scones filled with fresh tart rhubarb and scented with vanilla bean and orange zest make a great accompaniment to a spring morning and a cup of coffee or tea.
One thing I am going to miss dearly about our house in Salt Lake City is all of the fun stuff that grows in the backyard— grapes, raspberries, herbs, garlic and rhubarb. To name a few. (I won’t miss the weeds.)
Thankfully, spring came early this year and my rhubarb plants are already up and begging to be baked with. So how could I say no?
So often I pair rhubarb with another fruit like raspberries or strawberries, but for this particular recipe I decided to let it fly solo. These scones are packed with tart rhubarb flavor, which is balanced nicely with a little sugar in the dough and a quick icing for the tops.
They say breakfast and dessert all at the same time (which is my favorite), and taste like spring.
The scones are best enjoyed in the quiet hours of the morning, while the bright sunshine spills through the windows. Coffee or tea optional, but recommended.
- 2 cups (240 grams) all-purpose flour
- ¼ cup (50 grams) granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon coarse salt
- 1 tablespoon orange zest (from about 1 orange)
- 5 tablespoons (70 grams) cold butter, cubed
- ¾ cup (175 ml) cold heavy whipping cream
- 1 large egg
- 1 vanilla bean, halved lengthwise and seeds removed
- 1½ cup (150 grams) fresh or frozen rhubarb (not thawed)
- 1 cup (227 grams) powdered sugar, sifted
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk or cream
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
- In a large bowl combine the flour, sugar, baking powder, salt and orange zest. Add the butter and use a pastry blender to cut it into the dry ingredients until the butter is roughly the size of small peas.
- In a separate bowl, whisk together the cream, egg and scraped vanilla beans. Add to the dry ingredients and mix with a large spoon until mixture begins to come together. Add rhubarb and continue to mix until it comes together into a ball. Mixture may still be slightly crumbly.
- Transfer dough to a lightly floured surface and pat into a disk about 1 inch thick. Cut into 8 triangles. Place on prepared sheet pan. Bake until bottoms are golden, about 15 minutes. Let cool completely.
- To make the glaze, whisk together the powdered sugar, vanilla and enough milk or cream to make a thick but pourable glaze. Drizzle over scones and let sit for about 10 minutes before serving.
- Scones are best the day they are baked, but will keep in an airtight container at room temperature for up to 3 days.
Some of my blogging friends and I are taking on the challenge to eat seasonally. Check out Vintage Mixer’s guide to what’s in season this month and join us, won’t you?
Roasted Broccoli Stuffed Shells Recipe by Vintage Mixer
Tangy Quinoa Spring Salad Cups by Simple Bites
Curry Asparagus & Cauliflower Rice by Cookin’ Canuck
Strawberry Rhubarb Mousse with Meyer Lemon Whipped Cream by Climbing Grier Mountain
Healthy Key Lime Pie Smoothie by Bless This Mess
Roasted Asparagus with Caramelized Onions and Pine Nuts by Well Plated
Asparagus with Chive Vinaigrette by Project Domestication
Quinoa and Pea Shoot Salad with Cauliflower, Asparagus and Strawberries by Floating Kitchen
Garlic Mushroom Salad with Arugula and Wild Rice by Mountain Mama Cooks
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