Ingredients:

  • 2 1/2 cups All-Purpose Flour
  • 1/3 cup Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1 tsp Kosher Salt
  • 8 oz (2 sticks) Unsalted Butter, very cold, cut into 1/2-inch cubes
  • 1 cup Rhubarb, fresh or frozen, finely diced
  • 1/2 cup Pecans, roughly chopped
  • 3/4 cup Heavy Cream (35%), very cold, plus extra for brushing dough
  • 1 Large Egg, lightly whisked with 1 Tbsp water (for egg wash)
  • 1 cup Confectioners' (Icing) Sugar, sifted (for drizzle)
  • 2–3 Tbsp Fresh Lemon Juice (for drizzle)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, granulated sugar, baking powder, and salt in a large bowl. Ensure the baking powder is fully incorporated for an even rise.
  2. Cut in the Cold Butter: Add the cold butter cubes to the dry ingredients. Use a pastry blender or your fingertips to quickly cut the butter into the flour until the mixture resembles coarse sand mixed with some pea-sized crumbs. Work quickly to prevent the butter from warming.
  3. Fold in Inclusions: Gently stir in the finely diced rhubarb and chopped pecans. Toss briefly to coat them in the flour mixture.
  4. Add Liquid: Make a well in the centre of the dry mixture and pour in the cold heavy cream. Use a fork or wooden spoon to quickly stir until the mixture just comes together into a shaggy dough. Stop mixing the moment the dry ingredients are dampened.
  5. Form the Disc: Turn the dough out onto a lightly floured surface. Gently press the dough together using minimal kneading (3–4 quick folds). Pat the dough into an 8-inch diameter circle, about 1 1/4 inch thick.
  6. Cut the Scones: Use a sharp bench scraper or knife to cut the disc into 8 equal wedges. Separate the wedges slightly and place them onto a parchment-lined baking sheet.
  7. Chill: Place the prepared baking sheet into the freezer or refrigerator for a minimum of 30 minutes. This step is crucial for structure and maximum lift during baking.
  8. Preheat Oven: Preheat the oven to 425°F (220°C).
  9. Prepare Egg Wash & Bake Prep: Lightly brush the tops of the cold scones with the prepared egg wash (or a splash of extra cream). Avoid letting the wash run down the sides.
  10. Bake: Bake for 18–20 minutes, rotating the tray halfway through, until the scones are well-risen and deep golden brown on top.
  11. Cool and Glaze: Transfer the scones to a wire rack. While they cool, whisk together the sifted icing sugar and lemon juice until smooth. Drizzle the glaze generously over the warm scones. Serve immediately.