Description
Rhubarb scones with lemon glaze are a delightful blend of tart rhubarb and sweet, zesty glaze, perfect for brunch or afternoon tea. These flaky, buttery treats will fill your kitchen with an inviting aroma as they bake. With simple ingredients and straightforward steps, you can whip up these scrumptious scones in no time—ideal for impressing guests or indulging yourself!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup fresh rhubarb, diced
- 1/2 cup heavy cream
- Zest of 1 lemon
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix flour, sugar, baking powder, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Gently fold in diced rhubarb.
- In another bowl, combine heavy cream and lemon zest; add to dry ingredients and stir until just combined.
- Turn out the dough onto a floured surface and pat into a one-inch thick circle; cut into wedges or rounds.
- Place on a parchment-lined baking sheet and bake for 15-20 minutes or until golden brown.
- For the glaze, mix powdered sugar and lemon juice until smooth; drizzle over cooled scones.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg