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Iced Rhubarb Walnut Scones

Iced Rhubarb Walnut Scones

Course Breakfast, Brunch, Snack, Tea time
Cuisine English
Keyword Rhubarb, rhubarb recipes, rhubarb scones, rhubarb walnut scones, scone recipes
Prep Time 30 minutes
Cook Time 25 minutes
Servings 8 scones
Author Lora Wiley-Lennartz

Ingredients

Scones:

  • 2 cups chopped rhubarb stalks
  • 2 tablespoons Plus 1/3 cup sugar, divided
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter cut into pieces
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts
  • 1/3 cup heavy cream

Icing:

  • 1/3 cup heavy cream
  • 1 cup powdered sugar

Instructions

  1. Cut the rhubarb into 1/2-inch pieces.
  2. Toss with 2 tablespoons of sugar. Set aside.
  3. Preheat oven to 450 F.
  4. Line a baking sheet with parchment paper
  5. Place flour, sugar, baking powder, and salt in a food processor and pulse until combined.
  6. Add the butter pieces and pulse again until the butter and flour mixture has become crumb consistency.
  7. Add milk and vanilla and pulse until the dough is wet.
  8. Fold in the walnuts, then the rhubarb.
  9. Pat out into a circle on a floured surface.
  10. Cut into 8 triangles.
  11. Place on the baking sheet and brush with 1/3 cup cream.
  12. Bake for 25 minutes or until scones turn golden brown.
  13. Transfer to a wire rack. Let cool completely.
  14. Whisk together 1/3 cup cream with the powdered sugar.
  15. Drizzle the glaze over the scones.
  16. When the glaze has hardened, plate and serve.