Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) unsalted butter, chilled and cubed
  • 1 cup (240ml) buttermilk
  • 1 cup (150g) fresh rhubarb, diced into 1/4-inch pieces
  • 1 tbsp (8g) flour
  • 1/2 cup (60g) powdered sugar
  • 1 tbsp (15ml) lemon juice
  • 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 small bowl, toss the diced rhubarb with 1 tablespoon of flour and a pinch of sugar.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Use a pastry cutter or forks to work the chilled cubed butter into the flour until the mixture resembles coarse crumbs with a few pea-sized chunks remaining.
  3. Gently stir in the buttermilk with a spatula until just combined. Fold in the prepared rhubarb pieces.
  4. Using a large spoon or ice cream scoop, drop 8 mounds of dough onto the baking sheet, leaving 2 inches of space between them.
  5. Bake for 18-22 minutes until the tops are mahogany-colored and edges feel firm. Let cool on the pan for 5 minutes.
  6. Whisk together powdered sugar, lemon juice, and vanilla extract, then drizzle over the warm scones.