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Tender Rhubarb Scones with Cardamom Glaze

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Tender rhubarb scones with a flaky crumb, tart rhubarb, sweet white chocolate chips, and a glossy cardamom-infused glaze. A perfect homemade treat for spring brunches or cozy afternoons.

Ingredients

Scale
  • 2 ¾ cups (345 grams) all-purpose flour
  • 1 tablespoon baking powder
  • ¼ cup (50 grams) granulated sugar
  • ½ teaspoon salt
  • ½ cup (113 grams) unsalted butter, cold and cubed
  • ½ cup (90 grams) white chocolate chips
  • 1 cup diced fresh rhubarb (about 2 medium stalks)
  • ½ cup (120 ml) heavy cream, plus more for brushing
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup (120 grams) powdered sugar
  • 2 tablespoons (30 ml) milk
  • ½ teaspoon ground cardamom
  • ¼ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together flour, baking powder, sugar, and salt until evenly combined.
  3. Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or two forks, cut the butter in until the mixture resembles coarse crumbs with pea-sized bits of butter.
  4. Gently fold in white chocolate chips and diced fresh rhubarb, being careful not to overmix.
  5. In a separate bowl, whisk together heavy cream, beaten egg, and vanilla extract until smooth.
  6. Pour the wet mixture into the dry ingredients and stir gently with a spatula just until the dough comes together. If too dry, add an extra tablespoon of cream.
  7. Lightly flour your hands and a clean surface. Turn the dough out and gently pat into a 9-inch (23 cm) circle about ¾ inch (2 cm) thick.
  8. Using a sharp knife or bench scraper, cut the dough into 8 equal wedges. Transfer wedges carefully to the prepared baking sheet, spacing slightly apart.
  9. Lightly brush the tops with a little extra heavy cream to encourage golden browning.
  10. Bake for 18-22 minutes, until the scones are puffed up and golden on top. A toothpick inserted near the center should come out clean.
  11. While scones bake, whisk together powdered sugar, milk, ground cardamom, and vanilla extract until smooth. Adjust milk to get a thick but pourable glaze.
  12. Once scones are out of the oven and slightly cooled (about 5 minutes), drizzle or brush the cardamom glaze evenly over the tops. Let the glaze set for another 10 minutes before serving.

Notes

Keep butter cold and handle dough minimally to keep scones tender and flaky. If dough warms too much, chill for 10 minutes before cutting. Apply glaze while scones are warm for best absorption. Use frozen rhubarb after thawing and draining excess liquid. For dairy-free, substitute vegan margarine and plant-based milk.

Nutrition

Keywords: rhubarb scones, cardamom glaze, white chocolate chips, spring brunch, homemade scones, easy scone recipe, flaky scones

Find it online: https://blingbite.com/tender-rhubarb-scones-with-cardamom-glaze-recipe-for-easy-homemade-treats/