Vanilla-Glazed Rhubarb Oatmeal Scones
I want to go to a place where the sun shines every single day. I want to go to a place with ancient ruins and mile-long farmers markets. I want to go to a place where they pronounce scones “skawns” and where they sit and drink tea together instead of thumbing their smartphones.
For now, I guess I’ll settle for just the scones.
These rhubarb oatmeal scones are the perfect way to kick off the early spring produce season, if you’re lucky enough to have rhubarb yet where you live. I thought my hankering for it came a bit too early and was ready to make this recipe with the frozen stuff, when lo! There, in the produce aisle, a beautiful bounty of scarlet-red stalks of fresh rhubarb awaited. I nearly kissed the display and broke out in song — but to appease the societal norm (I just want to sing!), I instead quickly grabbed a few stalks and sauntered off with my loot.
I couldn’t tell you what my favorite part is about these scones. Is it their buttery, flaky texture? The juxtaposition of tart, bright-pink rhubarb alongside sweet vanilla glaze? The texture and mild bite of the old-fashioned oats? It’s a tough call, to be sure — but a good predicament to be in, I suppose. Now all you need is a sidecar of piping-hot tea, and it’s almost like being on the other side of the pond. Almost.
- 2 cup white whole wheat flour (or regular whole wheat flour)
- 5 Tbsp milk
- 1 cup powdered sugar
- 2 cup chopped fresh (or frozen or thawed) rhubarb
- 1 egg wash (egg beaten with a splash of water)
- 4 eggs, lightly beaten
- 1 tsp pure vanilla extract
- 0.5 cup cold buttermilk
- 3 stick cold unsalted butter, diced
- 2 tsp salt
- 3 Tbsp granulated sugar
- 2 Tbsp baking powder
- 1 cup old-fashioned rolled oat (not quick cooking)
- 2 cup unbleached all-purpose flour
- 1 tsp pure vanilla extract
Preheat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.
In a large bowl or bowl of a stand mixer, whisk together flours, oats, baking powder, sugar and salt. Cut in cold butter and knead with fingers or a pastry cutter until mixture resembles coarse crumbs.
In a separate large bowl, whisk together buttermilk, vanilla and eggs. Pour into flour mixture and stir until just combined. Add rhubarb and stir until just combined.
Dump dough on a well-floured surface. Flour a rolling pin and roll out dough into a 1-inch thick rectangle. Cut into quarters widthwise, then in half lengthwise. Cut each square in half on a diagonal to yield 16 triangles. Place triangles 1 inch apart on prepared baking sheets. Brush each with egg wash and bake until golden brown, about 20-25 minutes. Remove from oven and cool.
Meanwhile, make the vanilla glaze: Mix powdered sugar, milk and vanilla extract in a bowl until smooth. Add more milk or sugar as necessary to achieve a semi-thick consistency. Drizzle over cooled scones and serve.