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Cinnamon Rhubarb Scones

Knead Some Sweets Verified

Kneadsomesweets.com

Ingredients

Warning0 allergens identified

Cinnamon Rhubarb Scones

2 tablespoons salted buttermelted

½ cup brown sugarpacked

4 teaspoons cinnamon

2 ¼ cups all-purpose flour

¼ cup granulated white sugar

1 tbsp baking powder

¾ cup cold salted buttercubed*

1 cup rhubarbchopped

½ cup whipping cream

1 egg

1 tsp vanilla extract

Begin by making the cinnamon sugar pieces to add to the dough. Stir together the melted butter, brown sugar, and ground cinnamon. Spread out into an even layer on a small pan lined with wax paper or parchment paper. Place the pan in the freezer for at least 30 minutes to solidify.

Preheat the oven to 400℉. Line a large baking sheet with parchment paper.

In a mixing bowl, whisk together the flour, sugar, and baking powder. Work the cold cubes of butter into the flour mixture using a pastry cutter until the pieces of butter are the size of peas.

Once the butter/sugar/cinnamon mixture is firm, transfer to a cutting board and chop into small pieces. Stir the cinnamon sugar pieces and chopped rhubarb into the flour/butter mixture.

In a separate bowl, whisk together the whipping cream, egg, and vanilla extract until combined. Add to the rest of the ingredients and stir with a spatula until the mixture begins to come together before turning the mixture out onto the countertop and gently kneading/folding the dough together until a dough forms.

Separate the dough into 3 pieces and form each piece of dough into a round around 4 inches in diameter and 1 inch thick. Use a sharp knife to slice each round into 4 quarters. Place the scones on the prepared baking sheet leaving room between each scone to allow them to spread out. Sprinkle the top of each scone with a little bit of white sugar.

Bake in a preheated oven for 14-18 minutes until golden brown. Remove from the oven and allow to cool slightly before serving. Enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Keep Butter Freezing Cold ❄️
Cube your cold salted butter and freeze it for 15 minutes before mixing into dry ingredients to ensure flaky, tender scones with distinct buttery pockets.
Prep Rhubarb Strategically 🔪
Cut rhubarb into small, uniform pieces and pat them dry before folding into the dough to prevent excess moisture that can make scones dense and soggy.
Cinnamon Sugar Distribution 🌀
Create a cinnamon-brown sugar mixture and gently swirl it into the dough in layers rather than mixing throughout to achieve pockets of concentrated sweet spice flavor.
Minimal Mixing Technique 🤲
Mix the dough until just combined—overmixing develops gluten and creates tough, dense scones instead of light, crumbly ones with delicate texture.
Egg Wash for Golden Perfection ✨
Brush beaten egg on scones just before baking and sprinkle extra cinnamon sugar on top for a beautiful caramelized exterior and professional bakery-quality finish.