Description
Rhubarb scones with lemon glaze are a delightful combination of tart and sweet, perfect for brunch or afternoon tea. The fluffy texture and zesty glaze create an irresistible treat that will have your taste buds dancing. Easy to make and customizable, these scones bring warmth and nostalgia to your kitchen, making them a must-try for bakers of all levels.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 3/4 cup heavy cream
- 1 cup fresh rhubarb, chopped
- Zest of 1 lemon
- 1 cup powdered sugar (for the glaze)
- 2 tbsp fresh lemon juice (for the glaze)
Instructions
- Preheat oven to 400°F (200°C). Prepare a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Stir in heavy cream, rhubarb, and lemon zest until just combined.
- Turn dough onto a floured surface, shape into a circle about 1 inch thick, and cut into wedges.
- Bake for 15-20 minutes until golden brown.
- For the glaze, mix powdered sugar and lemon juice until smooth; drizzle over warm scones.
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg