Ingredients:

  • 2 cups all-purpose flour (250g)
  • 1/3 cup granulated sugar (65g)
  • 1 tbsp baking powder (12g)
  • 1/2 tsp salt (3g)
  • 1/2 cup unsalted butter, cold and cubed (115g)
  • 1/2 cup sour cream (120ml)
  • 1 large egg
  • 1 tsp vanilla extract (5ml)
  • 1 cup fresh rhubarb, diced into 1/4 inch pieces (140g)
  • 1/4 cup powdered sugar (30g)
  • 1 tbsp fresh lemon juice (15ml)
  • 1 tsp milk (5ml)

Instructions:

  1. Dice the rhubarb stalks into small, uniform 1/4 inch pieces and pat them dry with a paper towel to remove excess moisture.
  2. Whisk together flour, sugar, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter to work it into the flour until the mixture resembles coarse crumbs with a few pea-sized lumps remaining.
  3. In a separate bowl, whisk the egg, sour cream, and vanilla. Pour the wet ingredients into the flour mixture and gently fold in the diced rhubarb until just moistened.
  4. Turn the dough onto a floured surface and pat into an 8-inch circle, about 1 inch thick. Cut the circle into 8 wedges.
  5. Place scones on a parchment-lined sheet and bake at 400°F (200°C) for 20-25 minutes until the edges are mahogany-colored and the tops are lightly golden.
  6. Allow scones to cool for 10 minutes. Whisk together powdered sugar, lemon juice, and milk; drizzle over warm scones and let set for 5 minutes before serving.