Ingredients
Equipment
Method
Prep and preheat
- Preheat the oven to 400°F and line a sheet pan with parchment paper for easy release.
Make the scone dough
- Whisk together all-purpose flour, sugar, baking powder, and salt until evenly combined.
- Cut in the cold butter until the mixture looks crumbly, with small butter pieces throughout.
- Toss the finely diced fresh rhubarb with the flour mixture so each piece is lightly coated.
- Whisk together heavy cream, egg, and vanilla extract, then pour into the dry ingredients.
- Stir just until the dough comes together, stopping as soon as no dry spots remain to keep scones tender.
Shape and bake
- Turn the dough onto a floured surface and pat it into an 8-inch circle with even thickness.
- Cut the circle into 8 wedges so the scones bake up with distinct edges.
- Place the wedges on the prepared sheet pan and bake at 400°F for 16-18 minutes until golden.
Glaze and finish
- Mix powdered sugar and milk until smooth and pourable for a thin drizzle.
- Drizzle the glaze over warm scones so it sets with a glossy finish.
Notes
For extra flaky layers, keep the butter cold and avoid overmixing once the wet ingredients are added. Store baked scones in an airtight container at room temperature for up to 2 days; freeze unglazed scones for up to 2 months and thaw, then glaze after reheating. For a dairy-light option, use half-and-half in place of heavy cream and milk in the glaze.