Rhubarb Vanilla Bean Scones
Tender scones filled with fresh tart rhubarb and scented with vanilla beans and orange zest.
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