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Rhubarb Scones
Rhubarb Scones
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Indulgent rhubarb cream scones topped with tangy orange glaze.
Ingredients:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon ground cinnamon
  • 0.13 teaspoon ground nutmeg
  • 0.5 cup cold unsalted butter, cut into 1/2-inch cubes
  • 1 cup frozen chopped rhubarb
  • 1 cup heavy whipping cream
  • 1.5 teaspoons grated orange zest, divided
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons turbinado sugar
  • 0.5 cup powdered sugar
  • 1 tablespoon fresh orange juice
  • 1 pinch kosher salt
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
  • Combine flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl and whisk together. Use a pastry blender to cut in butter until mixture is crumbly with small pea-sized pieces. Place in the freezer for 10 minutes.
  • Gently mix in the frozen rhubarb with the flour. Combine heavy cream, vanilla, and orange zest in a glass measuring cup. Create a hole in the center of the flour mixture and pour in the cream mixture, stirring until just combined (avoid overmixing).
  • Transfer the dough onto a lightly floured surface and delicately shape it into an 8-inch round circle.
  • Using a sharp knife, divide the round into 8 wedges. Arrange the scones 2 inches apart on the prepared baking sheet.
  • Drizzle scones with the remaining 2 tablespoons of rich heavy cream and generously sprinkle with turbinado sugar for a sweet and crunchy finish.
  • Bake until beautifully golden, about 15 to 20 minutes. Let cool on a wire rack for 10 minutes.
  • Combine powdered sugar, 1/2 tsp orange zest, 1 tbsp orange juice, and a pinch of kosher salt. Gradually add up to 1/2 tbsp more orange juice to achieve desired consistency. Drizzle over warm scones and enjoy right away.

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