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Lemon Rhubarb Scones

Lemon Rhubarb Scones


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  • Author: Mary
  • Total Time: 35 minutes
  • Yield: Makes approximately 8 scones 1x

Description

Lemon Rhubarb Scones are a delectable fusion of tart rhubarb and zesty lemon that will brighten your breakfast or afternoon tea. These scones are not only simple to prepare but also incredibly versatile, making them ideal for any occasion. With a flaky texture and a delightful crunch from the coarse sugar topping, they are sure to impress family and friends alike. Perfectly paired with tea or enjoyed warm with a spread of butter or jam, these scones offer a refreshing treat that celebrates seasonal flavors.


Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 cup chopped fresh rhubarb
  • 2 tablespoons coarse sugar for topping


Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. In a separate bowl, mix the buttermilk, egg, vanilla extract, and lemon zest.
  5. Combine wet and dry ingredients gently; fold in chopped rhubarb.
  6. Turn dough onto a floured surface, shape into an 8-inch circle, and cut into wedges without separating them completely.
  7. Place on the prepared baking sheet, sprinkle with coarse sugar, and bake for 18-22 minutes until golden brown.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 scone (approx. 65g)
  • Calories: 186
  • Sugar: 7g
  • Sodium: 168mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg