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Ridiculously Easy Lemon Rhubarb Scones

Ridiculously Easy Lemon Rhubarb Scones
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These lemon rhubarb scones are soft, zesty, and slightly tart with bursts of juicy rhubarb in every bite. They’re perfect for spring mornings and surprisingly easy to make — no mixer required! The tang of rhubarb pairs beautifully with fresh lemon zest, creating a refreshing twist on a classic treat.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 6 tbsp unsalted butter, cold and cubed
• 3/4 cup diced fresh rhubarb
• 1 tbsp lemon zest (about 1 lemon)
• 2/3 cup heavy cream (plus more for brushing)
• 1 large egg
• 1 tsp vanilla extract
• Optional: turbinado sugar for topping

Instructions

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • In a large bowl, whisk together flour, sugar, baking powder, and salt.

  • Cut in butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.

  • Gently fold in diced rhubarb and lemon zest.

  • In a small bowl, whisk together cream, egg, and vanilla.

  • Pour wet mixture into dry ingredients and mix until just combined — do not overwork.

  • Turn dough out onto a floured surface and shape into a circle about 1 inch thick. Cut into 8 wedges.

  • Transfer to the baking sheet, brush tops with a little cream, and sprinkle with turbinado sugar if using.

  • Bake for 18–22 minutes, or until golden and cooked through.

  • Cool slightly and serve warm or at room temperature.

Notes

  • For softer scones, don’t overmix the dough.

  • You can replace heavy cream with Greek yogurt for a healthier twist.

  • Rhubarb can be substituted with chopped strawberries or raspberries.

Nutrition

Find it online: https://www.helthrecipe.com/healthy-ridiculously-easy-lemon-rhubarb-scones/