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Lemon Rhubarb Scones with Vanilla Bean Glaze

a farmgirl's dabbles
  • 12 minutes
  • Serves 8

INGREDIENTS

2

Lemons, zest from large

1

scant cup Rhubarb, small

1

Egg, large

1 tbsp

Lemon juice, freshly squeezed

2 cups

All-purpose flour

2 tsp

Baking powder

1/4 tsp

Baking soda

1/2 tsp

Kosher salt

2 cups

Powdered sugar

1/3 cup

Sugar

2 tsp

Vanilla, pure

1

Vanilla beans scraped from, half

1/2 cup

Butter, unsalted

1/2 cup

Buttermilk

3 tbsp

Half and half