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lemon rhubarb scones with vanilla bean glaze

review
Private Recipe by
Annacia *
Moose Jaw, SK

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.

yield 8 serving(s)
prep time 20 Min
cook time 15 Min
method Bake

Ingredients For lemon rhubarb scones with vanilla bean glaze

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

How To Make lemon rhubarb scones with vanilla bean glaze

  • 1
    for the lemon rhubarb scones: Preheat oven to 425°. Line a baking sheet with parchment paper and set aside.
  • 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.
  • 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.
  • 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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