Rhubarb Scones with Sweet Vanilla Glaze
Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/2 cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 cup fresh rhubarb, diced
For the Sweet Vanilla Glaze:
1 cup powdered sugar
2–3 tablespoons milk
1 teaspoon vanilla extract
Directions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
Add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Gently fold in the diced rhubarb.
Turn the dough out onto a floured surface and pat into a 1-inch thick round.
Cut into 8 wedges and place on the prepared baking sheet.
Bake for 18–22 minutes or until golden brown on the edges. Let cool.
In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled scones.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 275 kcal per scone | Servings: 8 scones
