Vanilla Bean Rhubarb-Ginger Scones
These tender scones are bursting with tart rhubarb and spicy-sweet crystallized ginger, making them a delightful treat for any time of day. With a hint of aromatic vanilla and a touch of golden sugar sprinkled on top, these scones are a perfect balance of flavors and textures. Enjoy them warm from the oven or at room temperature for a delightful snack or breakfast option.
— Constant Cookbook
Ingredients
- 3 stalks rhubarb, cut into ¼-inch slices (about 1 cup)
- ½ cup granulated sugar, divided, plus more for sprinkling
- 2-inch piece of whole vanilla bean
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cut into small cubes
- ½ cup chopped crystallized ginger
- 1 cup heavy cream
- Granulated sugar, for sprinkling
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
- Place the sliced rhubarb in a small bowl and toss with 3 tablespoons of the sugar; set aside.
- Place the remaining sugar in a large bowl. Slice the piece of vanilla bean lengthwise and scrape the seeds into the sugar. Using your fingertips, rub the vanilla seeds into the sugar until it is evenly distributed. Add the flour, baking powder and salt to the bowl and whisk to combine.
- Add the cubed butter and, using a pastry blender or two knives, cut the butter into the flour mixture until it is the texture of coarse sand and there are no pieces of butter larger than the size of a pea remaining. Stir the rhubarb and ginger into the mixture, making sure that everything is evenly coated in flour.
- Pour the heavy cream into the flour mixture and, using a wooden spoon, gently stir until all of the cream has been absorbed. Turn the dough out onto a lightly floured surface and gently knead a few times to bring the dough together.
- Divide the dough in two and pat each into a 7-inch circle. Cut six triangles out of each circle and place on the prepared baking sheet. Sprinkle with additional granulated sugar.
- Bake until the scones are set and golden brown, about 20 t0 25 minutes. Cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature. Store the scones in an airtight container at room temperature for up to 3 days.
Cook Time
25M
Prep Time
PT10M
Yield
12 scones
Nutrition
- Calories: 288 kcal
- Carbohydrate Content: 34 g
- Protein Content: 3 g
- Fat Content: 15 g
- Saturated Fat Content: 9 g
- Cholesterol Content: 47 mg
- Sodium Content: 108 mg
- Sugar Content: 13 g
- Serving Size: 1 serving
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