Rhubarb Vanilla Bean Scones
Tender scones filled with fresh tart rhubarb and scented with vanilla beans and orange zest.
Ingredients
- 2 cups (250 grams) all-purpose flour
- ¼ cup (50 grams) granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon coarse salt
- 1 tablespoon orange zest
- 5 tablespoons (70 grams) cold butter , cubed
- ¾ cup (170 grams) cold heavy whipping cream
- 1 large egg
- 1 vanilla bean , halved lengthwise and seeds removed
- 1 ½ cup (150 grams) rhubarb , chopped into ½ to 1-inch pieces
For the glaze:
- 1 cup (113 grams) powdered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk or cream
Equipment
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 or fork 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 thick, sticky dough.
- Transfer dough to a floured surface and use floured hands to pat and shape into a disk about 1 inch thick. Cut into 8 wedges and place on prepared sheet pan.
- Bake until bottoms are golden, about 15 minutes. Let cool while you make the glaze.
- Whisk together the powdered sugar, vanilla and enough milk/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.
Notes
- You can use 2 teaspoons vanilla bean paste or pure vanilla extract in place of a whole vanilla bean.
- Make ahead instructions: If you plan to bake the scone within 24-48 hours of making the dough, freeze directly on a prepared baking sheet covered with plastic wrap. If prepping farther out, store scones in an airtight ziplock bag. Either way, bake straight from frozen.
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
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