Rhubarb Scones with Orange Glaze
This Rhubarb Scone recipe relies on my trusted scone dough formula, which uses a combination of cold unsalted butter and chilled heavy cream. The result? Delicately spiced scones with a tender crumb, crisp buttery edges, and tangy rhubarb pieces throughout. To elevate them further, the scones are topped with a zesty and fragrant orange glaze. The fresh orange complements the rhubarb beautifully and adds a burst of sweetness to each bite. These scones are best served the day they are baked, but they reheat beautifully (just skip the glaze!) and can also be baked from frozen. See the full instructions in the recipe note section.
Equipment
- Large Food Processor
Ingredients
- 2 cups (240g) unbleached all purpose flour
- 3 tablespoons (36g) granulated sugar
- 1 tablespoon (14g) baking powder
- ¾ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 8 tablespoons (115g) cold unsalted butter cut into ½-inch cubes
- 1 cup, plus 2 tablespoons cold heavy cream divided
- 7 ounces (200g) fresh rhubarb cut into ½-inch dice (approx. 2 medium stalks)
- 1 tablespoon (7g) turbinado sugar for sprinkling
Orange Glaze:
- ¾ cup (90g) powdered sugar sifted
- ½ teaspoon fresh orange zest
- 1 tablespoon, plus 1-2 teaspoons freshly squeezed orange juice divided
Instructions
- Preheat the oven to 425°F (220°C) with a rack in the center position. Line a rimmed half sheet pan with parchment paper. Set aside.
- Prepare Scones: In a large food processor fitted with a blade attachment, combine the flour, granulated sugar, baking powder, cardamom, cinnamon, and salt. Pulse several times to incorporate. Add the cold cubed butter and toss with your fingers until the pieces are lightly coated in flour. Pulse 10 to 12 times, or until the butter pieces are no larger than the size of a pea. Transfer the mixture to a large mixing bowl.
- Create a well in the center of the ingredients. Add 1 cup cold heavy cream. Using a large fork, stir the cream into the mixture. As the dough begins to come together, stir in the diced rhubarb. Scrape the shaggy dough onto a lightly floured countertop. Gently press and fold the dough together, being careful not to overwork it. Pat the dough into an 8-inch round, roughly 1-inch thick.
- Using a sharp knife, cut the dough into six even wedges. Transfer them to the prepared sheet pan, spacing them apart by several inches. Brush the tops with the remaining heavy cream and sprinkle generously with turbinado sugar. Bake for 18 to 20 minutes or until golden brown. Transfer to a wire rack to cool before glazing.
- Prepare the Orange Glaze: In a small bowl, whisk together the sifted powdered sugar, zest, and 1 tablespoon of orange juice. The glaze should be thick but pourable; if it is too stiff, add orange juice one teaspoon at a time until it reaches a drizzling consistency.
- Drizzle the glaze over the cooled scones and allow it to set slightly before serving. These scones are best enjoyed fresh. If you plan on preparing the scones a day or two in advance, do not glaze the scones and follow the reheating instructions in the note section.
Reheating Instructions:
- These scones are best served the day they are baked. To make a day or two in advance, store the scones unglazed. When ready to serve, reheat unglazed scones on a parchment-lined pan at 350°F (176°C) for 10 minutes, cool, and then glaze as instructed.
Freezing Instructions:
- Prepare the scone dough, cut into wedges, and set apart on a lined sheet pan. Place in the freezer until solid, then transfer to a large Ziplock bag, excess air squeezed out and sealed well. Freeze for up to a month.
- Bake from Frozen: Preheat the oven to 425ºF (220°C). Place the frozen scones on a parchment-lined sheet pan and bake for 20 to 22 minutes. Transfer to a rack to cool, then prepare and glaze as instructed.
Serving: 1Scone, Calories: 727kcal, Carbohydrates: 103g, Protein: 10g, Fat: 31g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 87mg, Sodium: 499mg, Potassium: 232mg, Fiber: 3g, Sugar: 41g, Vitamin A: 1117IU, Vitamin C: 4mg, Calcium: 219mg, Iron: 4mg