Rhubarb Vanilla Bean Scones

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.

get the recipe

Rhubarb Vanilla Bean Scones

Servings: 8 scones

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Tender scones filled with fresh tart rhubarb and scented with vanilla beans and orange zest.

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4.86 from 7 votes

Ingredients

• 2 cups all-purpose flour (240 grams)
• ¼ cup granulated sugar (50 grams)
• 1 tablespoon baking powder
• ¼ teaspoon coarse salt
• 1 tablespoon orange zest (from about 1 orange)
• 5 tablespoons cold butter , cubed (70 grams)
• ¾ cup cold heavy whipping cream (175 ml)
• 1 large egg
• 1 vanilla bean , halved lengthwise and seeds removed
• 1 ½ cup rhubarb (150 grams)

For the glaze:

• 1 cup powdered sugar , sifted (227 grams)
• ½ teaspoon vanilla extract
• 1-2 tablespoons milk or cream

Instructions

• Preheat oven to 400°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.

Nutrition

Calories: 354kcal, Carbohydrates: 48g, Protein: 5g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 70mg, Sodium: 156mg, Potassium: 275mg, Fiber: 1g, Sugar: 21g, Vitamin A: 600IU, Vitamin C: 3mg, Calcium: 111mg, Iron: 2mg

Author: Annalise

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