lemon rhubarb scones with vanilla bean glaze

Name: Lemon Rhubarb Scones with Vanilla Bean Glaze
Prep time: 20 min
Cook time: 15 min
Yield: 8
Cuisine: Canadian
Ingredients: ## FOR THE LEMON RHUBARB SCONES:; 2 cup(s) all-purpose flour; 2 teaspoon(s) baking powder; 1/4 teaspoon(s) baking soda; 1/2 teaspoon(s) sea salt; 1/3 cup(s) sugar or to taste; 2 large lemons. zest of do not use the white part; 1/2 cup(s) cold, unsalted butter, cut into small pieces; 1/2 cup(s) buttermilk; 1 tablespoon(s) freshly squeezed lemon juice; 1 1/2 teaspoon(s) pure vanilla extract; 1 large egg, lightly beaten; 1 - scant c. small chopped rhubarb (about 1/4" size); ## FOR THE VANILLA BEAN GLAZE:; 2 cup(s) powdered sugar; 3 tablespoon(s) half and half; 1 teaspoon(s) pure vanilla extract; - vanilla seeds scraped from half of a vanilla bean

1 Pinch 1 Photo

Annacia *

Moose Jaw, SK

Updated on Jan 11, 2017

I love lemon and have a very healthy rhubarb patch so this is an ideal summer summer scone. That said, I'm very sure that frozen rhubarb will also work well.

Rate

prep time 20 Min

cook time 15 Min

method Bake

yield 8 serving(s)

Ingredients

FOR THE LEMON RHUBARB SCONES:
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
1/3 cup sugar or to taste
2 large lemons. zest of do not use the white part
1/2 cup cold, unsalted butter, cut into small pieces
1/2 cup buttermilk
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons pure vanilla extract
1 large egg, lightly beaten
1 scant c. small chopped rhubarb (about 1/4" size)
FOR THE VANILLA BEAN GLAZE:
2 cups powdered sugar
3 tablespoons half and half
1 teaspoon pure vanilla extract
vanilla seeds scraped from half of a vanilla bean

How To Make lemon rhubarb scones with vanilla bean glaze

Step 1

for the lemon rhubarb scones: Preheat oven to 425°. Line a baking sheet with parchment paper and set aside.

Step 2

In a medium bowl, stir together flour, baking powder, baking soda, salt, sugar, and lemon zest, breaking up any clumps of lemon zest. With a rigid pastry blender or two knives, cut in butter until mixture resembles coarse meal. Make a well in the center, and then add buttermilk, lemon juice, vanilla, and egg. Stir just until combined, taking care to not over mix. Gently fold in rhubarb, just until barely combined.
Step 3

Transfer dough to a lightly floured work surface and gently knead 2 or 3 times to bring it all together. Pat dough into a 7'' diameter circle and cut into 8 wedges. Transfer wedges to prepared baking sheet and bake until scones are puffed and golden brown, 12 to 14 minutes. Remove pan from oven and let scones sit on baking sheet for a couple minutes before removing to a wire rack.
Step 4

for the vanilla bean glaze: While scones are still slightly warm, prepare the glaze. In a small bowl, whisk together all glaze ingredients until smooth. If the glaze is a bit stiff, add another teaspoon of vanilla extract or half and half. Drizzle the vanilla bean glaze over the scones using a spoon. Allow icing to set completely, then serve.
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