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Rhubarb Banana Sourdough Scones with Lemon Glaze
Rhubarb, banana and sourdough scones are the perfect blend of all three flavors. Rhubarb Banana Sourdough Scones have a nice banana flavor from the mashed bananas, along with a tart bite from the rhubarb and the sourdough lends a nice tang. The perfect blend of flavors. The lemon glaze is the crowning touch on these scones. The lemon glaze also adds a perfectly nice sweetness to these not so overly sweet scones.
Rhubarb, A Springtime Favorite
Rhubarb has been a springtime favorite of mine since I was a kid. My sister Joan and I would sit on the front porch steps and dip our rhubarb stalks into small bowls of sugar. Later my mom Aggie would make up a batch of rhubarb sauce that we would have for breakfast, spooned over toast. Now that I’m older I prefer the finer things in life like rhubarb pie but I’ll never forget those spring days eating rhubarb with my sister Joan.
For an added special touch to these scones top them with sliced almonds before baking. After the scones have baked and cooled they can be glazed. Spoon the lemon glaze thickly over the scones, sliced almonds and all, and with the back of a teaspoon spread the glaze back and forth. If you can wait a little longer, let the scones set up about 15 minutes before devouring them.
- 2 1/2 cups flour
- 1/2 cup rolled oats
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup cold butter, cut into cubes
- 1 3/4 cups diced rhubarb
- 2 ripe bananas, mashed
- 1/3 cup brown sugar, lightly packed
- 1/2 cup sourdough starter
- 1 egg
- 1 teaspoon almond extract
- 2 teaspoons lemon zest
- 1 cup confectioners' sugar
- 2 teaspoons lemon juice
- 2 to 4 teaspoons milk
- sliced almonds, optional
Preheat oven to 375º
Combine flour, rolled oats, baking powder and salt. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in rhubarb by hand to coat pieces.
In a large bowl, stir together mashed bananas, brown sugar, sourdough starter, egg, almond extract and lemon zest. Add the dry to the wet and stir just until moistened. Turn dough out onto a well floured surface and pat into a 12 inch round. Dough will be moist and sticky, so make sure the surface is well floured. Divide dough into 8 to 10 scones. Transfer to a baking sheet lined with parchment paper. Bake at 375º for 25 minutes.
While scones are baking, make glaze.
Combine confectioners' sugar, lemon juice, and milk until desired consistency.
Remove scones from oven and transfer to a wire rack to cool slightly.
Drizzle scones with lemon glaze while warm, top with sliced almonds, optional
If you like scones as much as we do, you will love these simple Buttermilk Peach Scones with White Chocolate Chip Glaze