Description
Rhubarb scones with lemon glaze are a delightful blend of flavors, offering a perfect balance of tart and sweet. These warm, flaky scones are topped with a creamy lemon glaze that enhances their deliciousness, making them an irresistible addition to any brunch or afternoon tea. Ideal for both novice and experienced bakers, this recipe is sure to fill your kitchen with cozy aromas and satisfy your taste buds in every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh rhubarb, chopped
- 3/4 cup heavy cream
- 1 cup powdered sugar for lemon glaze
- 2 tbsp lemon juice for lemon glaze
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Gently fold in chopped rhubarb.
- Add heavy cream and mix until just combined; avoid overmixing.
- Turn dough onto a floured surface, pat into a circle about 1 inch thick, and cut into triangles or rounds.
- Place on the prepared baking sheet and bake for 15-20 minutes until golden brown.
- Cool slightly before drizzling with lemon glaze made from mixing powdered sugar and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg