Description
Delightfully tender and flaky scones filled with sweet-tart roasted rhubarb and topped with a silky rhubarb glaze—perfect for springtime brunch or tea.
Ingredients
- 8 cups diced fresh rhubarb (½-inch pieces)
- 1 cup sugar
- 2½ cups premium organic flour
- 3 tablespoons sugar
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup imported Irish butter, cubed and cold
- 1 cup buttermilk
- 1 egg
- 2 cups icing sugar
- A few teaspoons syrup from roasted rhubarb
- Cream, as needed to thin the glaze
Instructions
- Preheat oven to 350°F (175°C). Spread diced rhubarb on a parchment-lined baking sheet, sprinkle with sugar, and roast for 45–60 minutes until soft and syrupy. Cool completely.
- Increase oven temperature to 400°F (200°C). In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- In a separate bowl, whisk buttermilk and egg. Gently mix into flour mixture just until combined.
- Turn dough onto a floured surface, knead gently, and form a ½-inch thick rectangle. Layer rhubarb down the center, fold the bottom third up, add more rhubarb, then fold the top third down and seal gently. Cut into triangles.
- Arrange scones on a parchment-lined baking sheet and bake at 400°F (200°C) for 15 minutes until lightly golden.
- Mix icing sugar with a few teaspoons of reserved rhubarb syrup, adding cream as needed for glaze consistency.
- Drizzle glaze over warm scones and let set slightly before serving.
Notes
- Use cold butter and avoid overworking the dough to maintain flakiness.
- Unbaked scones can be frozen and baked directly from frozen.
- Substitute gluten-free flour for a gluten-free version.
- Natural sweeteners can be used as an alternative to refined sugar.
Nutrition
- Serving Size: 1 scone
- Calories: 230
- Sugar: 16g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
