This year is my rhubarb year it seems ;)
Made already a lot with rhubarb and still having loads of ideas what to do next with it until the season ends. These Rhubarb Vanilla Scones are the latest “rhubarb creation”. Scones came pretty late into my life – a former colleague from Ireland brought them one day to work, regular ones with cream and marmalade – since then I’m hooked on those little fellas ;)
These scones here are not too sweet, the typical rhubarb flavor gives a bit sourness – in combination with vanilla and the orange zest a dream come true ;) It was really hard not to eat them before the glaze was on top of them. They smelled so good when they came out of the oven. Sometimes it is really hard to be a food blogger, cause you have to wait until everything is photographed and done….. the struggle is real – oh boy! ;)
Anyways – make them – they are delicious! Cheers!
INGREDIENTS / ZUTATEN
For the dough:
5.3 oz. (150g) fresh rhubarb
1 tbsp. sugar
2 cups (260g) all-purpose flour
3/4 tbsp. baking powder
1/4 cup (50g) sugar
1/4 tsp. salt
zest of 1 organic orange
1/3 cup (75g) cold butter
3/4 cup (170g) heavy cream
1 large egg
1 tsp. vanilla extract
For the glaze:
1 cup (130g) confectioner’s sugar
1/2 tsp. vanilla extract
1-2 tbsp. milk
Für den Teig:
150g frischer Rhabarber
1 EL Zucker
260g Mehl (Type 550)
3/4 EL Backpulver
50g Zucker
1/4 TL Salz
Schale einer Bio-Orange
75g kalte Butter
170g Sahne
1 Ei (L)
1 TL Vanille Extrakt
Für die Glasur:
130g Puderzucker
1/2 TL Vanille Extrakt
1-2 EL Milch
DIRECTIONS / ZUBEREITUNG
2. In a large bowl combine flour, baking powder, sugar, salt and the zest of the orange. Add the butter in small pieces and rub everything with your fingers, until the butter is incorporated and you have small crumbs.
3. In a small bowl mix heavy cream, egg and vanilla extract until combined. Add to the bowl with the flour mixture and mix with a wooden spoon until everything comes together. Add the rhubarb and fold in. If the dough is too sticky, add some more flour.
4. Transfer the dough to a floured surface and flatten so you get a disk with a thickness of about 1 inch (2,5cm). Cut into 8 triangles and place on the prepared baking sheet. Bake in the oven for 15-18 minutes – the scones should have a nice golden crust. Let cool down completely on a wire rack.
5. For the glaze whisk together confectioner’s sugar, vanilla extract and milk – start with one tablespoon and add more, if the glaze is too thick. Drizzle over scones and let dry.
2. In einer großen Schüssel Mehl mit Backpulver, Zucker, Salz und der abgeriebenen Orangenschale vermischen. Butter in kleinen Stücken zugeben und mit den Fingern zu Steuseln verreiben.
3. In einer kleinen Schüssel die Sahne mit dem Ei und Vanille Extrakt verquirlen. Zur Mehlmischung zugeben und alles mit einem Holzlöffel verrühren. Rhabarber zugeben und unterheben. Sollte der Teig zu klebrig sein, noch etwas Mehl zugeben und verrühren.
4. Teig auf eine bemehlte Fläche geben und flachdrücken – es sollte eine etwa 2,5cm (1 inch) dicke Scheibe entstehen. In 8 Dreiecke teilen und auf das vorbereitete Backblech legen. Im Backofen für 15-18 Minuten backen – die Oberfläche sollte eine schöne goldgelbe Farbe bekommen haben. Auf einem Kuchengitter komplett auskühlen lassen.
5. Für die Glasur den Puderzucker mit Vanille Extrakt und einem EL Milch verrühren – mehr Milch zugeben, bis die Glasur die gewünschte Konsistenz hat. Über die Scones träufeln und antrocknen lassen.
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Here is a version of the recipe you can print easily.
- 5.3 oz. (150g) fresh rhubarb
- 1 tbsp. sugar
- 2 cups (260g) all-purpose flour
- 3/4 tbsp. baking powder
- 1/4 cup (50g) sugar
- 1/4 tsp. salt
- zest of 1 organic orange
- 1/3 cup (75g) cold butter
- 3/4 cup (170g) heavy cream
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup (130g) confectioner's sugar
- 1/2 tsp. vanilla extract
- 1-2 tbsp. milk
- Preheat the oven to 390˚F (200°C). Line a baking sheet with baking parchment. Set aside. Wash the rhubarb (peel if needed) and cut into small pieces. Mix with one tablespoon sugar and set aside.
- In a large bowl combine flour, baking powder, sugar, salt and the zest of the orange. Add the butter in small pieces and rub everything with your fingers, until the butter is incorporated and you have small crumbs.
- In a small bowl mix heavy cream, egg and vanilla extract until combined. Add to the bowl with the flour mixture and mix with a wooden spoon until everything comes together. Add the rhubarb and fold in. If the dough is too sticky, add some more flour.
- Transfer the dough to a floured surface and flatten so you get a disk with a thickness of about 1 inch (2,5cm). Cut into 8 triangles and place on the prepared baking sheet. Bake in the oven for 15-18 minutes - the scones should have a nice golden crust. Let cool down completely on a wire rack.
- For the glaze whisk together confectioner's sugar, vanilla extract and milk - start with one tablespoon and add more, if the glaze is too thick. Drizzle over scones and let dry.
- Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
Oh, wie lecker! Die sehen richtig gut aus! Muss ich mal probieren! LG Moni
Die sind auch richtig lecker :) und dazu auch noch recht fix gemacht – das kann ja nie schaden ;))
LG
Marc
Als ich dein Bild von den leckern Scones sah, wusste ich, die muss ich Backen.
Bin begeistert. Sie sind wunderbar und werden in meine Rezeptsammlung aufgenommen.
Liebe Grüße
Franziska
Hallo Franziska,
freut mich zu lesen :) Scones sind ja immer toll – nur mit Rhabarber nochmal ne Ecke besser finde ich ;)
LG
Marc
Dank diesem Bild auf Instagram, habe ich mich inspirieren lassen und habe schnell Scones mit Erdbeeren gebacken. Jetzt werden öfter Scones auf dem Frühstückstisch kommen. Die Variationen mit Blaubeeren, Heidelbeeren und Himbeeren stehen noch aus =)
Außerdem wollte ich noch sagen, dass ich diesen Blog sehr toll finde und lese mir jeden neuen Post durch.
Liebe Grüße
Olga
http://www.zeitzumkochen.wordpress.com
Hallo Olga,
Scones sind toll – ich liebe sie! :)
Danke für die netten Worte – hab mir grad auch mal deinen Blog angeschaut… Du hast auch viele tolle Sachen, da werde ich definitiv mal was ausprobieren!
LG Marc
Danke :) aber bei mir hält sich die Auswahl noch in Grenzen und ist recht überschaubar alles. Aber ich bemühe mich :D
How many cups of rhubarb did you use? I don’t have a food scale. Thanks!
Hi Rita,
I’m not completely sure, because I did measure it only with the scale, but I think it was less than 2 cups – probably 1 1/2.
Hope that helps :)
Cheers,
Marc
Marc, dein Blog und vor allem deine Rezepte sind der absolute Oberknaller! Ich bin total begeistert!
Hab ein schönes Wochenende.
Liebe Grüße
Ramona
Danke Ramona! Freut mich zu lesen! :)
Dir auch ein schönes Wochenende!
Grüße
Marc
I just made these, I’m terrible at baking, and they turned out amazing! And a great use of the overgrowing rhubarb in my garden! Thanks for the recipe! :)
Happy to hear it worked well :)
I would looove to have my own rhubarb in a garden – would be so cool!
Cheers,
Marc
This was the first scone that I have ever tried making(always thought scones were dry). These were easy and delicious! They were nice and moist and the perfect amount of sweet and tart. My super picky 4 year old even ate 2 of them and still wanted more. Thank you for the great recipe and for showing me scones don’t have to be dry and hard to choke down.
Hi Jenny,
happy to hear you liked them and even more happy that they passed the test with your son/daughter :)
Cheers,
Marc
Just made these wonderful scones. I didn’t have heavy cream so I melted vanilla ice cream instead and they were very good. Thank you
Vanilla Ice Cream? That sounds awesome! I definitely have to try that too! :D
Cheers,
Marc