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Ingredients
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- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup diced rhubarb
- 1 1/4 cups heavy whipping cream
- 1 Tablespoon granulated sugar (for topping)
- 3 Tablespoons melted butter
- 3/4 cup powdered sugar (for glaze)
- 2 Tablespoons heavy whipping cream (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat the oven to 400°F (200°C).
- Whisk together flour, sugar, baking powder, and salt.
- Fold in the diced rhubarb.
- Add heavy whipping cream and mix until a cohesive dough forms.
- Shape dough into a 10-inch circle on a floured surface.
- Cut into 8 wedges and place on a greased cookie sheet.
- Sprinkle top with sugar.
- Bake for 20-25 minutes until golden brown.
- Brush with melted butter after baking.
- Prepare optional glaze and drizzle if desired.
Notes
Choose fresh rhubarb stalks for the best flavor.
Avoid overmixing for tender scones.
Monitor baking closely to prevent drying.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg