Description

Craving a fresh, zesty treat that’s perfect for breakfast or afternoon tea? Look no further than Ridiculously Easy Rhubarb Vanilla Lemon Scones! These tender, flaky scones combine the tartness of rhubarb, the brightness of lemon zest, and the warmth of vanilla in a buttery, golden package.

Ingredients

These scones come together with ingredients that create a tender, flavorful treat. Here’s what you need and why each matters:

All-Purpose Flour (2 cups): Provides structure for a flaky, tender scone.
Granulated Sugar (¼ cup): Sweetens the scones lightly to balance the tart rhubarb.
Baking Powder (1 tbsp): Ensures a good rise for light, airy scones.
Salt (½ tsp): Enhances flavors and balances sweetness.
Lemon Zest (from 1 lemon): Adds bright, citrusy flavor to complement the rhubarb.
Unsalted Butter (½ cup, cold and cubed): Creates a flaky, buttery texture when cut into the flour.
Fresh Rhubarb (½ cup, chopped): Provides tart, juicy bursts of flavor.
Heavy Cream (¾ cup): Adds richness and moisture for a tender crumb.
Vanilla Extract (1 tsp): Infuses the scones with warm, sweet notes.
Lemon Juice (1 tbsp): Enhances the tangy, fresh flavor profile.
Egg (1, for egg wash): Gives the scones a glossy, golden finish.
Turbinado Sugar (optional, for sprinkling): Adds a crunchy, sparkly topping.

Substitutions and Variations

Flour: Use a gluten-free all-purpose flour blend for a gluten-free version.
Sugar: Replace with coconut sugar or reduce to 3 tbsp for a less sweet scone.
Butter: Swap for vegan butter for a dairy-free option.
Heavy Cream: Use full-fat coconut milk or half-and-half for a lighter or dairy-free alternative.
Rhubarb: Substitute with chopped strawberries or raspberries for a different fruit flavor.
Add-Ins: Mix in ¼ cup white chocolate chips or chopped nuts (like almonds) for extra texture.
Gluten-Free: Use gluten-free flour and ensure baking powder is gluten-free.
Vegan: Use vegan butter, plant-based cream, and a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for the egg wash.

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Instructions

Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
Mix the Dry Ingredients:
- In a large mixing bowl, whisk together 2 cups all-purpose flour, ¼ cup granulated sugar, 1 tbsp baking powder, ½ tsp salt, and the zest of 1 lemon until well combined.
Incorporate the Butter:
- Add ½ cup cold, cubed unsalted butter to the dry ingredients.
- Use a pastry cutter, fork, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
Add the Rhubarb:
- Gently fold in ½ cup chopped fresh rhubarb, ensuring it’s evenly distributed.
Combine Wet Ingredients:
- In a small bowl, mix ¾ cup heavy cream, 1 tsp vanilla extract, and 1 tbsp lemon juice.
- Pour the wet mixture into the dry ingredients and stir with a spatula or wooden spoon until just combined. Do not overmix; the dough should be slightly shaggy.
Shape the Dough:
- Turn the dough onto a lightly floured surface and gently knead it 2–3 times to bring it together.
- Pat the dough into a 1-inch thick round (about 8 inches in diameter).
- Use a sharp knife or bench scraper to cut the round into 8 equal wedges.
Prepare for Baking:
- Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
- Beat 1 egg in a small bowl and brush the tops of the scones with the egg wash using a pastry brush.
- If desired, sprinkle turbinado sugar over the tops for a crunchy finish.
Bake:
- Bake in the preheated oven for 18–22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Rotate the baking sheet halfway through for even baking if needed.
Cool and Serve:
- Remove the scones from the oven and let them cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool slightly.
- Serve warm or at room temperature, optionally with butter, clotted cream, or jam.

Cooking Tips

Cold Butter: Keep the butter cold to ensure flaky scones; refrigerate if needed before cubing.
Don’t Overmix: Stir the dough just until combined to avoid tough scones; a few dry patches are okay.
Fresh Rhubarb: Use firm, fresh rhubarb for the best texture; chop into small, bite-sized pieces.
Egg Wash: Brush lightly to avoid pooling, which can lead to uneven browning.