Flavorful Rhubarb Ginger Scones Recipe With Easy Zesty Lemon Glaze
These rhubarb ginger scones offer a unique blend of tart rhubarb and warm ginger, finished with a bright lemon glaze. Perfect for a cozy breakfast or brunch, they are quick to make and delightfully flaky.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Snack, Brunch
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (312g) all-purpose flour
- 1 tablespoon baking powder
- ⅓ cup (67g) granulated sugar
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, cold and cubed
- 1 tablespoon fresh ginger, finely grated
- 1 cup (150g) rhubarb, chopped into small pieces
- ⅔ cup (160ml) heavy cream
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- For the lemon glaze:
- 1 cup (120g) powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons milk or cream
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Add cold, cubed butter to the dry ingredients. Use a pastry cutter or forks to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
- Stir in grated fresh ginger and chopped rhubarb gently to distribute evenly.
- In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
- Slowly pour the wet mixture into the dry ingredients and fold with a spatula until just combined. Avoid overmixing.
- Turn the dough onto a lightly floured surface and gently pat into a 7-inch (18cm) round about 1 inch (2.5cm) thick.
- Cut the dough into 8 equal wedges and place them on the prepared baking sheet, spacing about 1 inch apart.
- Bake for 18-22 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and cool on a wire rack for at least 10 minutes.
- Prepare the lemon glaze by whisking powdered sugar, lemon juice, lemon zest, and milk or cream until smooth and drizzleable.
- Drizzle the glaze over the warm scones and allow it to set for about 10 minutes before serving.
Notes
Keep butter cold for flaky texture. Avoid overmixing dough to keep scones tender. Use fresh ginger for best flavor. If dough is too dry, add cream one tablespoon at a time; if too wet, add a little flour. Watch baking time closely to avoid drying out.
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 10
- Sodium: 250
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
Keywords: rhubarb scones, ginger scones, lemon glaze, spring baking, flaky scones, easy scone recipe, brunch recipe