Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tbsp (8g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 3/4 cup (180ml) cold buttermilk
  • 1 large (50g) egg, cold
  • 1 tsp (5ml) vanilla extract
  • 1 cup (150g) frozen rhubarb, diced into small pieces
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) pure maple syrup
  • 1 tbsp (15ml) milk
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. Add the chilled, cubed butter to the flour mixture. Use a pastry cutter or forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
  3. In a separate small bowl, whisk together the cold buttermilk, egg, and vanilla. Pour the wet ingredients into the flour mixture.
  4. Gently fold in the frozen rhubarb pieces using a spatula. Stop mixing as soon as the dough comes together to avoid over-mixing.
  5. Turn the dough onto a lightly floured surface and pat it into an 8-inch (20cm) disc. Cut the disc into 8 equal wedges.
  6. Place scones on the baking sheet at least 1 inch apart. Bake for 18–22 minutes until the tops are golden brown.
  7. Whisk together the powdered sugar, maple syrup, milk, and vanilla until smooth. Drizzle the glaze over the warm scones.