30-Minute Rhubarb Scones Recipe

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Dice the rhubarb into uniform 1/4-inch pieces. Pat the pieces dry with a paper towel if they are exceptionally juicy.
3. Whisk together the all-purpose flour, granulated sugar, baking powder, and salt in a large mixing bowl.
4. Add the cold, cubed butter to the dry mix. Use a pastry cutter or fork to work the butter in until the mixture resembles coarse crumbs with some pea-sized chunks remaining.
5. Pour in the cold buttermilk and stir gently with a spatula just until the dough begins to clump.
6. Gently fold in the diced rhubarb pieces, mixing only until distributed to avoid overworking the gluten.
7. Turn the dough onto a lightly floured surface and pat it into a circle approximately 1 inch (2.5cm) thick. Cut the circle into 8 equal wedges.
8. Place the wedges on the baking sheet with 1/4 inch of space between them and brush the tops with the beaten egg.
9. Bake for 15–18 minutes until the edges are mahogany-colored and the tops are golden-brown.
10. Whisk together powdered sugar, lemon juice, and lemon zest to create a glaze; apply to the scones once they have cooled slightly.