Rhubarb Vanilla Bean Scones

Rhubarb Vanilla Bean Scones

Photograph by Jennifer McGovern

Rhubarb Vanilla Bean Scones

Makes 6-8 scones

Adapted from Arctic Garden Studio by Nicole Pearce

My family absolutely loved the scones, even my picky eaters. They’re not too tart, not too sweet, and are perfect for breakfast or brunch. I made Rhubarb Vanilla Bean Scones twice: first with buttermilk and once with whole milk; I prefer buttermilk. Instead of vanilla beans, substitute 1 tsp. vanilla extract. In the original recipe, Nicole suggests half-and-half for the liquid. The second time, I made 8 scones instead of 6; reduce baking time to 12-15 minutes if you do this. I love Nicole’s suggestion of freezing scone dough: “Scones … taste better fresh. I recommend freezing and baking them as needed, if you are not going to eat the whole batch. Instead of baking them, place them on a tray in the freezer overnight. Once frozen, transfer to a freezer bag. Then just take them out as you need them and bake. You might need to extend the baking time just a bit.”

1 vanilla bean
1/2 cup granulated sugar
1 1/2 cups rhubarb, chopped into approx. 1/2 inch pieces
2 1/2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
8 Tbsp. unsalted butter
2/3-3/4 cup buttermilk, or whole milk

Preheat oven to 425ºF.

Cut vanilla bean in half lengthwise. Using paring knife, scrape seeds from each half of vanilla bean. Pour sugar into large bowl and add vanilla bean seeds. Mix to incorporate and evenly distribute vanilla beans. Add rhubarb and toss well.

Combine flour, baking powder and salt together in large bowl. Work butter into flour mixture by hand until butter is the size of small peas. (You can also pulse butter into flour in food processor.) Stir flour mixture into sugar and rhubarb. Mix in 2/3 cup milk or buttermilk to form soft dough; add remaining milk/buttermilk if dough is too stiff. Scone dough is slightly wet but not sticky; add a little flour if dough is too sticky to handle.

Transfer dough to floured surface. Pat and flatten into a disk about one inch thick and cut into 6-8 pieces. Arrange on ungreased cookie sheet and bake 16-20 minutes or until light brown on top. Let cool for 5 minutes before serving.

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