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Easy Rhubarb Scones

Easy Rhubarb Scones for a Sweet and Tangy Breakfast Delight

These Easy Rhubarb Scones combine sweet and tangy flavors for a delightful breakfast treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups All-Purpose Flour Use a gluten-free blend for gluten-free version.
  • 2 teaspoons Baking Powder Use fresh for best results.
  • 1/4 cup Granulated Sugar Can reduce for less sweetness.
  • 1/4 teaspoon Salt Skip if using salted butter.
  • 1/4 cup Unsalted Butter Must be cold for flaky layers.
  • 3/4 cup Whole Milk Can substitute with buttermilk or plant-based milk.
  • 1 cup Rhubarb Slice thinly; can substitute with other tart fruits.

Equipment

  • Oven
  • mixing bowl
  • baking sheet
  • Parchment paper
  • Knife or biscuit cutter

Method
 

Step-by-Step Instructions for Easy Rhubarb Scones
  1. Preheat your oven to 180°C (350°F). Prepare a baking sheet by lining it with parchment paper.
  2. Whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/4 teaspoon of salt, and 1/4 cup of granulated sugar until well combined.
  3. Melt 1/4 cup of unsalted butter and let it cool slightly before adding 3/4 cup of whole milk. Stir until fully combined.
  4. Pour the wet mixture into the dry ingredients and gently stir until a shaggy dough forms.
  5. Slice 1 cup of fresh rhubarb thinly and fold it into the dough until evenly mixed.
  6. Turn the dough onto a floured countertop and knead it gently. Pat into a 1.5cm (2-inch) thick slab and cut into triangles or rounds.
  7. Bake in the preheated oven for 18-20 minutes, or until golden brown and a toothpick comes out clean.

Nutrition

Serving: 1sconeCalories: 210kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store baked scones in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat before serving.

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