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Ridiculously Easy Lemon Rhubarb Scones

These lemon rhubarb scones are soft, zesty, and slightly tart with bursts of juicy rhubarb in every bite. They are perfect for spring mornings and surprisingly easy to make — no mixer required!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
Wet Ingredients
  • 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

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
  4. Gently fold in diced rhubarb and lemon zest.
  5. In a small bowl, whisk together cream, egg, and vanilla.
  6. Pour wet mixture into dry ingredients and mix until just combined — do not overwork.
  7. Turn dough out onto a floured surface and shape into a circle about 1 inch thick. Cut into 8 wedges.
  8. Transfer to the baking sheet, brush tops with a little cream, and sprinkle with turbinado sugar if using.
  9. Bake for 18–22 minutes, or until golden and cooked through.
  10. 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.