Almond Rhubarb Scones

Course: Breakfast, Brunch, Snack

Cuisine: North American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 250kcal

Author: Lord Byron's Kitchen

Puckeringly tart rhubarb is mellowed in these slightly sweet Almond Rhubarb Scones. Prepared with a splash of vanilla extract and crunchy sliced almonds, these are an absolute delight. Topped with a sweet pink glaze made with grenadine, they're just beautiful!

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Ingredients

1 2/3 cups all purpose flour
3 tablespoons salted butter, softened
3 tablespoons sugar
3 teaspoons baking powder
1 large egg
1/2 cup milk
1 tablespoon vanilla extract
1 cup rhubarb, finely diced
1 cup sliced almonds

For the Glaze:

1 1/2 cups confectioner's sugar
1-2 tablespoons grenadine
2 tablespoons sanding sugar

Instructions

Preheat your oven to 400 degrees F. Prepare a baking sheet by lining it with a silicone baking mat or parchment paper. Set aside.
Add the flour, sugar, baking powder, and butter, to a mixing bowl and stir to combine. Beat the butter into the dry ingredients until the combined ingredients resemble coarse sand. Set aside.
Add the rhubarb and 3/4 cup of the almonds and stir into the mixture with a spatula.
Next, in a separate bowl, whisk together the egg, milk, and vanilla extract.
Pour the milk and egg mixture into the butter and flour mixture. Use a spatula to fold the ingredients together. Don't overmix - the dough will form quite quickly and shouldn't be one complete, perfectly round ball of dough.
Turn the dough out onto a lightly floured surface. Use your hands to push the dough together, gathering up the bits into a mound. Next, sprinkle the top lightly with a little flour and push the dough down into a round shape about 1 inch thick.
Use a large knife to cut the dough into 8 wedges and transfer the wedges to the baking sheet with about an inch of space in between each wedge.
Use a pastry brush to lightly dust off any excess flour. Top with the remaining almonds.
Bake for 10-12 minutes depending on your oven, until the top is just slightly golden.
Remove from oven and transfer to a wire cooling rack immediately to cool.
Once cooled, combine the confectioner's sugar with the grenadine until silky smooth. Drizzle over the scones and sprinkle with some sanding sugar. Allow the glaze to harden before storing in a food-safe container with a lid or in a domed cake stand.

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