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Roasted Rhubarb Sandwich Scones with Vanilla Bean Glaze

The perfect combination of rich vanilla and tart rhubarb, these scones prove that there's more to rhubarb than strawberry rhubarb pie!
Prep Time 30 mins
Cook Time 25 mins
Inactive Time 20 mins
Total Time 1 hr 15 mins
Course Breakfast, Dessert, Snack
Servings 6 scones

Ingredients
  

Roasted Rhubarb

  • 2 cups diced rhubarb
  • ¼ cup white sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla bean paste
  • zest of ½ a lemon

Scone Dough

  • 3 cups all-purpose flour
  • 3 Tbsp white sugar
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 4 Tbsp unsalted butter cold
  • 1 cup buttermilk plus more for brushing on top

Vanilla Bean Glaze

  • cups powdered sugar
  • 5 to 6 Tbsp heavy cream
  • 1 tsp vanilla bean paste
  • pinch of salt

Instructions
 

Roasted Rhubarb Steps

  • Preheat your oven to 425°F and line a baking sheet with parchment paper. In a large bowl, toss together the rhubarb, sugar, cinnamon, vanilla bean, and lemon zest until all the rhubarb is coated.
  • Pour onto the prepared pan and bake for 10 to 12 minutes, until the rhubarb is soft and juicy. Set aside to cool.

Scone Dough Steps

  • In a large bowl, whisk together the flour, sugar, baking powder, and salt. Using a box grater, grate the cold butter onto a cutting board or plate and add to the flour mixture. Freeze for 5 minutes.
  • Remove the bowl from the freezer and toss the butter pieces with the flour so that they're spread uniformly. Press the butter into the flour with your fingers until it's mixed throughout.
  • Create a well in the center of the flour mixture and pour in the buttermilk. Mix with a rubber spatula or wooden spoon until the dough begins to hold together, then dump onto a lightly floured surface. Knead gently until the dough is fully uniform (about 4 or 5 times, it's important not to overwork this or it will get tough).
  • Press or roll the dough into a ¼" thick rectangle, with one long end closest to you (so it folds hot dog style rather than hamburger style if you know what I mean). Spoon the rhubarb filling onto the front half of the dough, then carefully fold the other half of the dough over the rhubarb filling. Trim the edges so that they're neat and even.
  • Using a sharp knife or bench scraper, cut the dough into 6 or 7 large scones and transfer them to your prepared sheet pan. Place the entire pan in the freezer for 15 minutes, while your oven preheats to 400°F.
  • Remove the tray from the freezer, brush the scones with some extra buttermilk and sprinkle with demarara sugar (optional). Bake the scones for 12 to 15 minutes, until the tops are golden brown and risen. Allow to cool for at least 20 minutes before glazing.

Vanilla Bean Glaze Steps

  • In a small bowl, whisk together the powdered sugar, heavy cream, vanilla bean paste, and pinch of salt. Feel free to adjust as you see fit, adding more powdered sugar or heavy cream as necessary. The glaze should be thicker than a normal glaze, just barely pourable so that when you spoon it over a slightly warm scone, it spreads as it melts.

Notes

If you don't have vanilla bean paste, do not fret! Regular vanilla can be substituted just as easily here, as can a whole scraped vanilla bean. Additionally, if rhubarb isn't your thing, this recipe could just as easily be done with strawberries or blueberries, just adjust the sugar level and baking time as necessary. YUM! xoxoxoxoxo
Keyword breakfast, dessert, glaze, rhubarb, scone, vanilla bean