Rhubarb Orange Scones

May 18, 2016
3 Ratings
Photo by Seasons in Vermont
  • Serves 8
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

What You'll Need
  • 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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1 Review

Notabaker February 2, 2024
Made this recipe this morning and it is GOOD! I followed the recipe with the following exceptions: I added a wee bit more baking powder because I use a full tablespoon for buttermilk biscuits and figured a bit more couldn't hurt. I zested an entire orange but I don't think it was 2 Tbl full and, while the scones were delicious, they could have used more zest. Next time I'll be sure to have 2 oranges on hand. I may add a tiny bit more salt. I used salted butter and kosher but it isn't as "salty" as some salts. Might add a tiny bit of vanilla paste just to see how it turns out.
That said, this is delicious just the way it is. I've already eaten 2 before they even cooled off, then gave the rest to neighbors before I went completely off the rails.
Thank you! Mary