Rhubarb Scones
Description
Rich rhubarb scones made with cream, rhubarb, and brown sugar are drizzled with an easy orange glaze for a tangy, sweet and delicious homemade treat.
Ingredients
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2 cups all-purpose flour
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1/2 cup white sugar
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1 tablespoon baking powder
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1/2 teaspoon kosher salt
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1/2 teaspoon ground cinnamon
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2/15 teaspoon ground nutmeg
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1/2 cup cold unsalted butter, cut into 1/2-inch cubes
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1 cup frozen chopped rhubarb
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1 cup heavy whipping cream
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1 teaspoon vanilla extract
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1 1/2 teaspoons grated orange zest, divided
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2 tablespoons heavy whipping cream
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2 tablespoons turbinado sugar
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1/2 cup powdered sugar
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1 tablespoon fresh orange juice
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1 pinch kosher salt
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2
Whisk flour, white sugar, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze for 10 minutes.
3
Fold frozen rhubarb into flour mixture. Whisk together 1 cup heavy cream, vanilla, and 1 teaspoon orange zest in a glass measuring cup. Make a well in center of flour mixture and pour cream mixture into well; stir just until dry ingredients are moistened (do not overwork the dough).
4
Turn the dough out onto a lightly floured surface. Gently press dough into an 8-inch round circle.
5
Cut the round into 8 wedges using a sharp knife. Place the scones 2 inches apart on the prepared baking sheet.
6
Brush scones with remaining 2 tablespoons heavy cream and sprinkle with turbinado sugar.
7
Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool on a wire rack for 10 minutes.
8
Whisk together powdered sugar, remaining 1/2 teaspoon orange zest, 1 tablespoon orange juice, and a pinch of kosher salt. Add up to 1/2 tablespoon more orange juice 1/2 teaspoon at a time, if needed, to reach desired consistency. Drizzle glaze over warm scones and serve immediately.