Cozy Rhubarb Scones Springtime (Printable Version)

Tender, buttery scones with vibrant rhubarb—a nostalgic springtime delight for breakfast or afternoon tea.

# Ingredients:

→ Scone Dough

01 - 420 g all-purpose flour
02 - 4 teaspoons baking powder
03 - 113 g granulated sugar
04 - 0.5 teaspoon salt
05 - 3.5 tablespoons unsalted butter, cold
06 - 235 ml whole milk or plant-based milk or buttermilk
07 - 100 g rhubarb, diced

# Steps:

01 - Set oven to 180°C (350°F). Line a baking tray with parchment paper.
02 - In a large mixing bowl, blend flour, baking powder, granulated sugar, and salt until thoroughly combined.
03 - Gently heat butter and milk together in a small saucepan or microwave-safe bowl until butter is just melted. Allow to cool slightly before use.
04 - Pour the cooled milk and melted butter mixture into the dry ingredients. Mix sparingly with a wooden spoon or spatula until the dough just comes together; avoid overmixing.
05 - Fold diced rhubarb gently into the dough, ensuring even distribution without overworking the mixture.
06 - Lightly flour the work surface. Turn the dough out and pat into a round disk approximately 1.5 cm thick. If dough is sticky, dust hands with flour.
07 - Cut the disk into 8 to 9 wedges, or use a cutter for rounds as desired. Arrange portions evenly on the prepared tray.
08 - Transfer tray to preheated oven and bake for 18–20 minutes, until scones are lightly golden and firm to the touch.

# Notes:

01 - If rhubarb is particularly tart, a slight increase in sugar will balance the flavor.
02 - Serve warm with clotted cream, honey butter, or jam for a comforting touch.
03 - Enhance with a drizzle of vanilla glaze for a richer finish.