Ingredients
Equipment
Method
Prep and preheat
- Preheat oven to 400°F and line a baking sheet with parchment paper.
Make the dough
- Whisk together flour, sugar, baking powder, and salt, then cut in cold butter until the mixture looks crumbly with small bits of butter visible.
- Toss rhubarb with the flour mixture until evenly coated.
- Whisk together heavy cream, egg, and vanilla extract, then add to the dry ingredients and stir until just combined.
Shape and bake
- Turn dough onto a floured surface, pat into an 8-inch circle, and cut into 8 wedges.
- Place scones on the prepared sheet and bake for 16-18 minutes, until golden.
Glaze and serve
- Mix powdered sugar and milk until smooth, then drizzle over warm scones so the glaze sets lightly.
Notes
For tender, flaky scones, keep the butter cold and handle the dough as little as possible—stop mixing as soon as the dry ingredients are just incorporated. Store in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days; rewarm briefly in the oven. Freezing is yes: freeze baked scones after cooling, then thaw and rewarm. For a dairy-light option, substitute the heavy cream with full-fat coconut cream and use milk for the glaze as written.