Description
Delicious and flaky roasted rhubarb scones, perfect for breakfast or an afternoon treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup buttermilk
- 1 large egg
- 1 cup roasted rhubarb, chopped
- 1 teaspoon vanilla extract
- 1/4 cup coarse sugar for topping
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- To roast the rhubarb, preheat the oven to 375°F (190°C). Place the chopped rhubarb on a baking sheet, sprinkle with a tablespoon of sugar, and roast for about 15-20 minutes, or until tender. Allow to cool slightly.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the buttermilk, egg, and vanilla extract. Pour this mixture into the flour mixture and stir until just combined. Gently fold in the roasted rhubarb.
- Turn the dough out onto a lightly floured surface and knead gently just until it comes together. Pat the dough into a circle about 1-inch thick. Cut into wedges or use a round cutter to shape the scones.
- Place the scones on the prepared baking sheet. Brush the tops with a little buttermilk and sprinkle with coarse sugar.
- Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Notes
- Ensure the butter is cold for flaky scones.
- Feel free to adjust sugar according to preference.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 8g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg