Rhubarb Buttery Tender Scones (Print Version)
# Ingredients:
→ Dough
01 -
225 g rhubarb, chopped (approximately 1–3 stalks depending on size)
02 -
100 g granulated sugar
03 -
285 g all-purpose flour
04 -
1 tablespoon baking powder
05 -
1/2 teaspoon salt
06 -
1 teaspoon vanilla extract
07 -
115 g unsalted butter, cold and cut into pieces
08 -
120 ml cold buttermilk or half and half, plus more as needed
# Instructions:
01 -
Preheat oven to 190°C. Line a baking sheet with parchment paper and set aside.
02 -
Place granulated sugar, all-purpose flour, baking powder, and salt into the bowl of a food processor. Pulse briefly to mix.
03 -
Add cold butter pieces to the food processor and pulse approximately 20–25 times, until mixture resembles coarse crumbs.
04 -
Transfer the mixture to a large mixing bowl. Add cold buttermilk or half and half, and vanilla extract. Mix gently with a large spoon until just combined; the dough will be crumbly. If excessively dry, add additional buttermilk or half and half gradually. Gently fold in chopped rhubarb.
05 -
Turn the dough onto a floured surface. With floured hands, knead briefly until it forms a cohesive mass, avoiding excess dry flour. Pat into a rectangle, 2–3 cm thick. Use a 7.5-cm round cutter or a knife to cut dough into desired shapes.
06 -
Arrange scones at least 5 cm apart on the prepared baking sheet. Bake for approximately 20 minutes, until the tops begin to turn golden. Remove promptly to avoid overbaking.
# Notes:
01 -
Ensuring the butter and buttermilk remain cold creates a tender, flaky scone texture.