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.