Description

Craving a fresh, zesty breakfast treat that’s ready in just 30 minutes? What if you could whip up tender scones bursting with tart rhubarb, bright lemon, and a hint of vanilla with minimal effort? Say hello to Ridiculously Easy Rhubarb Vanilla Lemon Scones! These delightful scones combine a buttery, flaky dough with juicy rhubarb and a citrusy kick, perfect for brunches, tea time, or a cozy morning treat.

Ingredients

For the Scones

All-Purpose Flour (2 cups): Provides structure and a tender crumb for the scones.
Granulated Sugar (¼ cup): Adds mild sweetness to balance the tart rhubarb.
Baking Powder (1 tbsp): Leavens the scones, ensuring a light, fluffy texture.
Salt (½ tsp): Enhances flavors and balances sweetness.
Lemon Zest (from 1 lemon): Infuses the dough with bright, citrusy flavor.
Unsalted Butter (½ cup, cold and cubed): Creates a flaky, buttery texture when cut into the dough.
Fresh Rhubarb (½ cup, chopped): Adds tart, juicy bursts of flavor.
Heavy Cream (¾ cup): Hydrates the dough and adds richness for a tender crumb.
Vanilla Extract (1 tsp): Enhances the flavor with a warm, aromatic note.
Lemon Juice (1 tbsp): Boosts the citrus flavor and complements the rhubarb.

For the Topping

Egg (1, for egg wash): Gives the scones a shiny, golden finish.
Turbinado Sugar (optional, for sprinkling): Adds a crunchy, sweet topping.

Substitutions and Variations

Flour: Use a 1:1 gluten-free flour blend for gluten-free scones; whole wheat flour works but makes denser scones.
Granulated Sugar: Replace with coconut sugar or reduce to 2 tbsp for less sweetness.
Butter: Swap with vegan butter or coconut oil (solid, cubed) for a dairy-free version.
Rhubarb: Substitute with chopped strawberries, raspberries, or green apple for a different tart flavor; use frozen rhubarb (thawed and patted dry) if fresh is unavailable.
Heavy Cream: Use full-fat coconut milk, half-and-half, or buttermilk for a similar richness.
Lemon Zest/Juice: Swap with orange zest/juice for a sweeter citrus note or lime for a sharper tang.
Egg Wash: Use milk, cream, or plant-based milk for a dairy-free shine; omit for a matte finish.
Turbinado Sugar: Replace with granulated sugar, demerara sugar, or omit for a simpler topping.
Vegan Option: Use vegan butter, full-fat coconut milk, 1 tbsp flaxseed + 3 tbsp water (for egg wash), and vegan-friendly sugar.
Gluten-Free: Use a 1:1 gluten-free flour blend and ensure all ingredients are gluten-free.

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Instructions

Making Rhubarb Vanilla Lemon Scones is quick and easy with a simple mixing and baking process. Follow these instructions for perfect scones every time:

Prepare the Baking Sheet:
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Tip: Ensure the oven is fully preheated for even baking, and use a light-colored baking sheet to avoid overbrowning.
Mix the Dry Ingredients:
- In a large mixing bowl, whisk together 2 cups all-purpose flour, ¼ cup granulated sugar, 1 tbsp baking powder, ½ tsp salt, and the zest of 1 lemon until evenly combined, about 30 seconds.
- Tip: Zest the lemon finely to avoid bitterness, and whisk thoroughly to distribute the baking powder.
Cut in the Butter:
- Add ½ cup cold, cubed unsalted butter to the dry ingredients.
- Use a pastry cutter, fork, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces, about 2–3 minutes.
- Tip: Keep butter cold (refrigerate if needed) to ensure flaky scones, and work quickly to avoid melting it.
Add the Rhubarb:
- Gently fold in ½ cup chopped fresh rhubarb, ensuring it’s evenly distributed throughout the dry mixture.
- Tip: Chop rhubarb into small, ¼-inch pieces for even baking, and pat dry if wet to avoid excess moisture.
Mix the Wet Ingredients:
- In a small bowl or measuring cup, combine ¾ cup heavy cream, 1 tsp vanilla extract, and 1 tbsp lemon juice, stirring until blended, about 30 seconds.
- Tip: Stir the wet ingredients well to ensure the vanilla is evenly distributed, and use fresh lemon juice for the best flavor.
Combine Wet and Dry Ingredients:
- Pour the wet mixture into the dry ingredients and stir with a spatula or wooden spoon until just combined, about 1 minute. The dough should be shaggy and slightly sticky but hold together.
- Tip: Do not overmix to avoid tough scones; stop as soon as no dry flour remains, even if the dough looks slightly lumpy.
Shape the Dough:
- Turn the dough onto a lightly floured surface and gently knead 2–3 times to bring it together, being careful not to overwork it.
- Pat or roll the dough into a 1-inch thick round, about 8 inches in diameter.
- Cut into 8 equal wedges using a sharp knife or bench scraper.
- Tip: Dust the knife with flour for clean cuts, and work gently to maintain the dough’s flakiness.
Prepare for Baking:
- Place the wedges on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- In a small bowl, beat 1 egg and brush the tops of the scones lightly with the egg wash using a pastry brush.
- Sprinkle with turbinado sugar (if using) for a crunchy topping.
- Tip: Apply a thin layer of egg wash for a golden shine, and sprinkle sugar evenly for a uniform crunch.
Bake:
- Bake in the preheated oven for 18–22 minutes, or until the scones are golden brown on top and cooked through (a toothpick inserted into the center should come out clean).
- Check for doneness: the bottoms should be lightly browned, and the scones should feel firm.
- Tip: Rotate the baking sheet halfway through if your oven has hot spots, and avoid overbaking to keep the scones tender.
Cool and Serve:
- Remove the scones from the oven and let cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool slightly (5–10 minutes) for warm serving or to room temperature for later.
- Serve with butter, clotted cream, or jam, optionally with tea, coffee, or lemonade.
- Tip: Break open a scone to reveal the flaky interior and rhubarb flecks for an inviting presentation.