Rhubarb & Vanilla Scones with Vanilla Bean Glaze

Rhubarb & Vanilla Scones with Vanilla Bean Glaze ingredients

• 2.5 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, very cold and cubed
• 3/4 cup cold heavy cream or whole milk
• 1 large egg
• 1 tsp vanilla bean paste or extract
• 1 cup fresh rhubarb, trimmed and diced into 1/2-inch pieces
• 1 cup powdered sugar
• 2-3 tbsp heavy cream or milk
• 1/2 tsp vanilla bean paste or extract

Watch how to make Rhubarb & Vanilla Scones with Vanilla Bean Glaze

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Rhubarb & Vanilla Scones with Vanilla Bean Glaze

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure even baking and easy removal.
2. In a large mixing bowl, combine the 2.5 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt, whisking them thoroughly.
3. Add the 1/2 cup of very cold, cubed unsalted butter to the dry ingredients. Use a pastry blender, two forks, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some small, pea-sized pieces of butter remaining.
4. Gently fold in the 1 cup of diced fresh rhubarb, ensuring it's evenly distributed throughout the dry mixture without overworking it.
5. In a separate small bowl, whisk together the 3/4 cup cold heavy cream (or whole milk), the large egg, and 1 teaspoon of vanilla bean paste (or extract) until well combined.
6. Pour the wet ingredients into the dry ingredients. Mix with a fork or a spatula just until the dough comes together and no dry streaks of flour remain. Be careful not to overmix, which can result in tough scones.
7. Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times, just enough to bring the dough into a cohesive mass. Pat the dough into a 1-inch thick circle or rectangle.
8. Using a 2-inch round cutter or a sharp knife, cut out scones. Place them about 1 inch apart on the prepared baking sheet. Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean.
9. While the scones cool on a wire rack, prepare the glaze: In a small bowl, whisk together the 1 cup powdered sugar, 2-3 tablespoons heavy cream (adjust as needed for desired consistency), and 1/2 teaspoon vanilla bean paste (or extract) until completely smooth.
10. Once the scones have cooled for at least 15-20 minutes, drizzle the vanilla bean glaze generously over them. These scones are lovely served warm, optionally with extra custard or clotted cream for the full 'rhubarb and custard' experience.

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