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Welcome to the delightful world of baking, where the aroma of freshly baked goods can transform any ordinary day into an extraordinary experience. Today, we are excited to share a recipe that perfectly encapsulates the essence of springtime and the joy of using seasonal ingredients: Tangy Delight Rhubarb Scones. These delicious treats bring together the unmistakable tartness of rhubarb and the soft, buttery texture of a classic scone, making them a perfect addition to your breakfast table, a delightful brunch offering, or an elegant afternoon tea treat.

Rhubarb Scones

Discover the joy of baking with these Tangy Delight Rhubarb Scones! Combining the tartness of fresh rhubarb with a buttery, fluffy texture, these scones are perfect for breakfast, brunch, or afternoon tea. Easy to make and packed with flavor, they celebrate the essence of spring. Elevate your baking skills and impress your friends with this delicious recipe! #RhubarbScones #BakingJoy #SpringFlavors #SconeRecipe #DeliciousTreats #BakingFromScratch
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Ingredients
  

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup cold unsalted butter, cubed

1 cup rhubarb, diced (fresh or frozen)

1/2 cup buttermilk

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon cinnamon (optional)

1 egg, beaten (for egg wash)

Turbinado sugar (for sprinkling on top)

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon (if using).

      Add the cubed cold butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs.

        Gently fold in the diced rhubarb until evenly distributed.

          In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.

            Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

              Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.

                Pat the dough into a circle about 1-inch thick. Cut it into wedges or use a biscuit cutter to make individual rounds.

                  Place the scones on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with turbinado sugar.

                    Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.

                      Remove from the oven and let cool slightly before serving. Enjoy them warm with butter or clotted cream!

                        Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 8 scones