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Rhubarb Scones with Sour Cream
These easy Rhubarb Scones are THE scone recipe for your next garden breakfast, brunch or picnic! The addition of sour cream makes these scones extra moist and tender!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 scones
Calories 200 kcal
Ingredients
- Dry ingredients for the scones: please check out the blog post on how to make scones
- 10 ounces 2 cups all-purpose flour, plus additional for dusting
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons kosher salt for hearty scones OR 1/2 Tsp of Salt plus 2-4 Tbsp of Sugar for sweet scones
- 8 tablespoons 1 stick (112 g) cold unsalted butter, cut into cubes, plus 2 tablespoons melted unsalted butter for brushing
- Wet Ingredients:
- 200 ml sour cream
- 4 tbsp milk
- 1 tsp vanilla extract
- 1 1/2 cups rhubarb sliced
Instructions
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For the Rhubarb Scones simply make my classic scones dough using these instructions (or by watching the video above), and use the above listed sour cream, milk and vanilla as liquid ingredients. ( in the original post, I list 1/2 cup buttermilk and 1/2 cup sour cream so we want to replace those by using the sour cream and milk listed above)
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Form the scones as described in the blog post for Flaky Scones (or watch the video in the posts), adding the sliced rhubarb after the 1st letter fold when your dough is rolled out to a rectangle. Push the rhubarb pieces into the dough, fold, shape and cut into 8 wedges.
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Glaze the scones with egg wash and bake at 220 Celsius 428F) for about 15 minutes. Let them cool slightly and ENJOY!