Lemon Rhubarb Scones with Vanilla Bean Glaze
Yield: 8 scones
These buttery, flaky scones are filled with juicy tart rhubarb and fresh lemon zest, perfect for spring baking! Enjoy them drizzled with vanilla bean glaze for a sweet breakfast treat.
Ingredients
Lemon Rhubarb Scones
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon Morton kosher salt
- ⅓ cup granulated white sugar
- zest from 2 large lemons
- ½ cup cold unsalted butter, cut into ½" pieces
- ½ cup buttermilk (do not substitute)
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 1 large egg, lightly beaten
- 1 scant cup ¼"-diced fresh rhubarb
Vanilla Bean Glaze
- 2 cups powdered sugar
- 3 tablespoons half and half
- 1 teaspoon pure vanilla extract
- vanilla beans scraped from half of a vanilla bean
Instructions
Lemon Rhubarb Scones
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, stir together flour, baking powder, baking soda, salt, sugar, and lemon zest, breaking up any clumps of lemon zest. With a rigid pastry blender or two knives, cut in butter until mixture resembles coarse meal. Make a well in the center, and then add buttermilk, lemon juice, vanilla, and egg. Stir just until combined, taking care to not over mix. Gently fold in rhubarb, just until barely combined.
- Transfer dough to a lightly floured work surface and gently knead 2 or 3 times to bring it all together. Pat dough into a 7'' diameter circle and cut into 8 wedges. Transfer wedges to prepared baking sheet.
- Bake until scones are puffed and golden brown, 12 to 14 minutes. Remove pan from oven and let scones sit on baking sheet for a couple minutes before removing to a wire rack.
Vanilla Bean Glaze
- While scones are still just the slightest bit warm, prepare the glaze. In a small bowl, whisk together all glaze ingredients until smooth. If the glaze is a bit stiff, add a little more half and half. Drizzle the vanilla bean glaze over the scones using a spoon. Allow icing to set, then serve.
- Scones are best eaten on the day they are baked. To revive leftover scones' flaky texture the following day, preheat a cooking stone to 300°F in the oven. Place any number of scones on the stone and warm for 5 minutes.
Nutrition Information:
Serving: 1 Calories: 397kcal Carbohydrates: 66g Protein: 5g Fat: 13g Saturated Fat: 8g Polyunsaturated Fat: 5g Cholesterol: 56mg Sodium: 352mg Fiber: 2g Sugar: 39g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.