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Rhubarb, with its vibrant red and green stalks, is a unique ingredient that brings an exciting twist to a variety of dishes, particularly in baking. Known for its distinct tartness, it serves as a tantalizing contrast to sweeter elements, making it a beloved addition to desserts and pastries alike. The flavor profile of rhubarb is often described as a delightful blend of tangy and sweet, which is perfectly showcased in our recipe for Sweet & Tart Rhubarb Scones. These scones offer a delightful pastry experience that captures the essence of spring and summer, when rhubarb is at its peak.

Rhubarb Scones

Indulge in the delightful essence of spring and summer with Sweet & Tart Rhubarb Scones! This simple yet impressive recipe showcases the perfect balance of rhubarb's tartness and sweetness, making for a flaky pastry that's ideal for breakfast or afternoon tea. Easy to prepare in under an hour, these scones are sure to impress your friends and family. Serve warm with clotted cream or jam for the ultimate treat! #RhubarbScones #BakingJoy #SweetTreats #SpringBaking #SconeRecipes
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Ingredients
  

2 cups all-purpose flour

1/4 cup granulated sugar

1 tbsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, chilled and diced

1 cup rhubarb, finely chopped

1/2 cup heavy cream

1 large egg

1 tsp vanilla extract

1/2 tsp almond extract (optional)

Additional sugar for sprinkling

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    Prepare the Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.

      Cut in the Butter: Add the chilled, diced butter to the flour mixture. Use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs.

        Add Rhubarb: Gently fold in the finely chopped rhubarb into the flour and butter mixture.

          Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and almond extract (if using) until well combined.

            Form the Dough: Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently until the dough just comes together, being careful not to overmix.

              Shape the Scones: Turn the dough out onto a lightly floured surface and pat it into a circle that is about 1-inch thick. Cut the dough into 8 wedges or use a round cutter to make individual scones.

                Bake: Place the scones on the prepared baking sheet, spaced about 2 inches apart. Sprinkle a little sugar on top of each scone for added sweetness. Bake for 15-18 minutes, or until they are golden brown and a toothpick inserted in the center comes out clean.

                  Cool and Serve: Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm with butter or your favorite jam.

                    Prep Time: 20 mins | Total Time: 35 mins | Servings: 8 scones