Description
Delicious Rhubarb Vanilla Bean Scones that are perfect for breakfast or a sweet treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup rhubarb, diced (fresh or frozen)
- 1 vanilla bean, split and seeds scraped
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (for topping)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- Gently fold in the diced rhubarb and vanilla bean seeds.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and pat it into a circle about 1-inch thick. Cut into 8 wedges and place them on the prepared baking sheet.
- Beat the additional egg and brush it over the tops of the scones. Sprinkle with coarse sugar.
- Bake for 15-20 minutes or until golden brown. Let cool slightly before serving.
Notes
- For a sweeter scone, add an extra tablespoon of sugar to the dough.
- Substitute the rhubarb with fresh strawberries or blueberries for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg