Rhubarb Orange Scones

By Seasons in Vermont
May 18, 2016
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Author Notes: These scones are deliciously tart and a little sweet. Warm from the oven they make a great snack for breakfast or tea- and what a great way to use your rhubarb!Seasons in Vermont

Serves: 8

  • 2 1/4 cups flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • Pinch salt
  • 5 tablespoons butter, cold and chopped into pieces
  • 1/2 cup heavy cream
  • 1/4 cup fresh orange juice
  • 1 egg, beaten
  • 2 tablespoons orange zest
  • 1 cup rhubarb, cut into 1/2" dice
  • 1 egg beaten with a bit of water
  • 1 tablespoon sugar for topping
  1. Preheat oven to 425 degrees F Place flour, sugar, baking powder, salt and butter into the bowl of a food processor and pulse until the butter bits are the size of small peas. Pour the mixture into a large mixing bowl and add the heavy cream, orange juice, egg and orange zest. Mix with a fork until loosely incorporated and then add the rhubarb and knead together with your hands. On a baking sheet, form the dough into a flattened disk, about 12-14 inches in diameter. Cut the disk into wedges and paint them with egg wash. Sprinkle with sugar. Bake until the scones are browned and firm, about 20-25 minutes.

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