Description
Light, tender, and bursting with bright spring flavour! Rhubarb Grapefruit Cream Scones take advantage of fresh rhubarb, fragrant grapefruit zest, and a simple citrus glaze to make this an unforgettable breakfast or afternoon tea treat.
Ingredients
Units
Scale
For the Scones
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup butter
- 1 tablespoon fresh grapefruit zest
- 1/2 cup heavy cream
- 2 eggs, lightly beaten
- 1 cup diced fresh rhubarb (1/4-inch pieces)
- 1/2 cup pink grapefruit sections, rough chopped
- 1 teaspoon vanilla extract (optional)
- 2 tablespoons heavy cream, to finish
- 1/2 cup icing sugar
- 1/4 cup milk
- 1/2 teaspoon grapefruit zest
Instructions
- Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Make The Dough: Whisk together flour, sugar, baking powder, salt, and grapefruit zest.
- Grate butter into dry mix, then combine with your hands, to a sand like consistency.
- In a separate bowl, lightly whisk eggs. Add to dry mix, together with the heavy cream and vanilla. Lightly mix with a wooden spoon or spatula.
- Fold in the diced rhubarb and segments of grapefruit.
- Shape and Bake: Turn dough onto a lightly floured surface. Gently pat into a circle about 1 inch thick. Cut into 8 wedges. Transfer to the prepared baking sheet, leaving space between each scone. Brush tops lightly with additional cream.
- Bake for 18–24 minutes, until lightly golden.
- Finish: Allow scones to cool for 10 minutes. Whisk together icing sugar, milk, and zest. Drizzle glaze over slightly warm or cooled scones.
Notes
Baking Tips:
• Keep the rhubarb pieces small so they bake evenly.
• Mix the dough only until combined to keep the scones tender.
• If your rhubarb is especially juicy, lightly toss it with a tablespoon of flour before adding it to the dough.
• These scones freeze beautifully before or after baking.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: English
