These Rhubarb Lemon Scones are a springtime favourite! It is an easy recipe that are filled with fresh diced rhubarb that burst of tartness with each bite, and the scone itself is tender and flaky and the lemon citrus glaze makes it a perfect breakfast or afternoon tea-time treat.
When fresh rhubarb is in season, I am thinking of the many ways to create recipes using rhubarb and I can’t help myself to make a few treats to enjoy and share with family and friends. This sour tart vegetable, yes believe it or not, it’s a vegetable, adds so much flavour to muffins, scones, pies, crisps, jams, compote and as a savory sauce that can be added to roasted or make a barbecue sauce for grilled meats. Be sure to buy extra to freeze and enjoy year round.
Hint: Rhubarb comes in different varieties, and I suggest to purchase rhubarb that is red in colour throughout it’s stem, it is best for baking!
Recipe Ingredients:
Flour: I used all-purpose for this recipe to keep these scones light in texture
Sugar: doesn’t require much, since the glaze adds sweetness
Baking powder: acts as a leavening agent
Salt: helps to bring out the flavours
Lemon zest: for that citrus flavour
Butter: adds those wonderful flaky tender layers to the scone; make sure it’s cold, sometimes, I put it in the freezer for a few minutes before adding to the recipe
Coconut milk: adds a little more flavour, and dairy milk would work too although, almond or oat milk are options
Egg: adds structure and volume
Vanilla extract: a hint of vanilla flavour
Rhubarb: I recommend using the red rhubarb, for more flavour and less tart; it’s the better variety for baking
Rhubarb Lemon Scones with Lemon Glaze
Ingredients
- 2 cups all-purpose flour
- 1/4 cup raw sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp lemon zest
- 1/2 cup unsalted cold butter
- 1/2 cup coconut milk
- 1 egg
- 1 tsp pure vanilla extract
- 1 cup fresh or frozen rhubarb, diced
Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp lemon juice
Instructions
- Preheat oven to 375°F.
- In a medium bowl, measure flour, sugar, baking powder, and salt.
- Add butter and use either a pastry blender, a fork or your fingers to break the butter into small pea-size pieces.
- Measure and whisk milk, egg and vanilla into a small bowl. Then slowly add to the flour mixture, including rhubarb,then mix together until combined. The dough should be moist. Option is to mix in an electric mixer, but make sure you don't over mix.
- Using an ice cream scoop, take a generous scoop of the dough and place on a baking sheet lined with parchment paper, spacing them about 1 inch apart.
- Bake for about 25-30 minutes or until the edges are a light golden brown. Cool on a cooling rack before serving.
- Lemon Glaze: Whip together the powdered sugar, milk, and lemon. Drizzle over scones and serve.
Nutrition
How to make these delicious Rhubarb Scones:
Measure your dry ingredients into a large bowl. It’s important to make sure your butter is very cold. I will place in the freezer for about 10-15 minutes before grating it into the flour mixture. Stir the cold butter with the flour mixture, and then add your liquids. Blend the ingredients just to combine.
Once the dry and liquid ingredients are combined, then add the chopped rhubarb and stir, but don’t overmix. The dough should be soft and sticky, so when scooping, use a spoon to help the dough off the scoop. They require 25-30 minutes to bake. I left mine in for 30 minutes, to get that golden brown colour throughout the scone.
I have included a simple two ingredient glaze if you prefer a little extra sweetness to your scone. Combine the powdered sugar and lemon juice, and depending on the thickness, you may like to another teaspoon of lemon juice. Using a spoon, drizzle the glaze to your liking.
These beauties are light, moist, and the flavours of fresh rhubarb and lemon zest are a perfect springtime treat. I used coconut milk in my recipe, however, adding any type of regular dairy milk, buttermilk or almond milk are optionals. They are quick and simple to make, and you can always roll out the dough to make these scones into triangular shapes.
Glazes are often added to apt up the flavours and sweetness to a scone. I am not a big fan of glazes, however, there are many of you who enjoy that extra sweetness to a scone. I have to say I like this particular glaze, as it has lemon juice to minimize the sweetness. Either way, this scone is a hit! Enjoy!
