Buttery, flaky scones with a bright lemon twist and tart rhubarb bursts – perfect for spring brunch!
Ingredients (Makes 8 scones):
- 2 cups (250g) all-purpose flour
- ¼ cup (50g) granulated sugar + 1 tbsp for topping
- 1 tbsp lemon zest (about 1 lemon)
- 2 tsp baking powder
- ½ tsp salt
- ½ cup (115g) cold butter, cubed
- ½ cup (120ml) heavy cream + 1 tbsp for brushing
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup (100g) diced rhubarb (fresh or frozen)
Optional Glaze:
- ½ cup (60g) powdered sugar
- 1 tbsp lemon juice
- 1 tsp milk
Instructions:
1. Prep & Mix Dry Ingredients
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
In a large bowl, whisk flour, sugar, lemon zest, baking powder, and salt.
2. Cut in Butter
Using a pastry cutter or fingers, work cold butter into flour until pea-sized crumbs form.
3. Add Wet Ingredients
In a small bowl, whisk cream, egg, and vanilla. Pour into flour mixture; stir gently until just combined. Fold in rhubarb (don’t overmix!).
4. Shape & Bake
Turn dough onto a floured surface. Pat into a 1-inch thick circle. Cut into 8 wedges.
Brush with cream; sprinkle with sugar. Bake 18-20 mins until golden.
5. Glaze (Optional)
Mix powdered sugar, lemon juice, and milk. Drizzle over cooled scones.
Tips:
🍋 Extra tang? Add 1 tsp lemon extract to the dough.
❄️ Frozen rhubarb: No need to thaw – toss in 1 tbsp flour first to prevent sogginess.
⏳ Make ahead: Freeze unbaked scones; bake from frozen (+2-3 mins).
Best served warm with clotted cream or lemon curd! ☕
Vegan option: Use coconut oil and coconut cream.