Pamper Mom this Mother’s Day, starting off first thing in the morning with these oh-so-delicious Lemony Rhubarb Scones!
My gardens are lush with rhubarb this time of year, and I’m always looking for new ways to use the tart, beautiful stalks. Pies, alone or with other fruits like strawberries and blueberries. are of course a favorite, and I can’t tell you how much rhubarb sauce we go through topping pancakes, waffles, and ice cream! But I’d never thought about using them in scones until a friend recommended this recipe to me.
These two tarts - lemon and rhubard - are tamed with a sweet sugar glaze and the combination is melt-in-your-mouth, delish!
This is a basic scone recipe, which as you know, comes together pretty quickly because it has baking powder for leavening. All you have to do is add the lemon’s zest and juice and the chopped rhubarb to take them from Ho-Hum to Oh-Yum!
Deliver to Mom on a breakfast tray with her morning tea or coffee, a posie, and handmade card to start her day off right. Don’t forget to spoil her the rest of the day as well!
Ingredients:
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
Zest of 1 lemon
1/2 cup unsalted butter, frozen and grated
1/2 cup chopped fresh rhubarb
3/4 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 egg (for egg wash)
Directions:
In a large bowl, whisk together dry ingredients: flour, sugar, baking powder, salt, and lemon zest.
Add grated butter and cut into dry ingredients with a pastry cutter or two forks until mixture resembles coarse crumbs.
Add chopped rhubarb and stir.
In small bowl, mix wet ingredients; cream, vanilla, and lemon juice. Pour into the dry mixture and stir until just combined.
Turn dough onto a lightly floured surface, knead a few times, and shape into disk approximately 1-inch thick.
Refrigerate for at least 15 minutes - or overnight if you want warm scones in the morning!
Preheat oven to 400 degrees as dough is chilling and prepare a baking sheet with a large piece of parchment paper.
Cut chilled dough into 8 wedges and place them on prepared baking sheet.
Brush the tops with beaten egg
Bake for 20 minutes, until golden brown and no longer wet inside.
Cool on wire rack then drizzle with glaze.
Glaze:
1 cup powdered sugar
1/2 teaspoon vanilla extract
3 Tablespoons heavy cream or milk
Combine sugar and cream/milk, mixing well until thick and smooth. Add more sugar if too thin, or more cream/milk if too thick. Drizzle over cooled scones.