Freshly baked rhubarb scones with a golden crust and rhubarb pieces

Rhubarb Scones

ByNiva Wilson
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Why make this recipe

Rhubarb scones are a delightful treat that combines the tartness of rhubarb with the warmth of freshly baked scones. They make a perfect breakfast or a lovely afternoon snack with tea. Rhubarb adds a unique flavor that brightens up the usual scone recipe, making them not only tasty but also visually appealing with their pinkish hues. Plus, they are simple to make, which is always a bonus!

How to make Rhubarb Scones

Ingredients :

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup rhubarb, chopped
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 large egg

Directions :

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Gently fold in the chopped rhubarb.
  5. In a separate bowl, whisk together the cream, vanilla extract, and the egg.
  6. Add the wet ingredients to the dry ingredients and mix until just combined.
  7. Turn the dough onto a floured surface, pat into a circle about 1 inch thick, and cut into wedges.
  8. Place the scones on the prepared baking sheet and bake for 15-20 minutes or until golden brown.
  9. Allow to cool for a few minutes before serving.

How to serve Rhubarb Scones

Rhubarb scones are delightful on their own or served with clotted cream. You can also enjoy them with butter or a sprinkle of powdered sugar on top. They pair wonderfully with tea or coffee, making them a great addition to your afternoon tea.

How to store Rhubarb Scones

To keep your rhubarb scones fresh, store them in an airtight container at room temperature for up to two days. If you want to keep them longer, you can freeze them for up to three months. Just make sure to let them cool completely before wrapping them tightly in plastic wrap and placing them in a freezer bag.

Tips to make Rhubarb Scones

  • Make sure your butter is very cold; this helps create flaky scones.
  • Don’t overmix the dough; mix just until combined for the best texture.
  • Feel free to add spices like cinnamon or nutmeg for extra flavor.
  • If you can’t find fresh rhubarb, you can use frozen rhubarb; just make sure it’s thawed and drained.

Variation

You can add other fruits like strawberries or blueberries to the scone mixture. Mixing in some nuts, such as walnuts or pecans, can also add a nice crunch to your scones.

FAQs

Can I use other types of flour?
Yes, you can try using whole wheat flour or a gluten-free flour blend, but the texture may vary.

What can I do if my scones are too dry?
If your scones turn out dry, try adding a bit more cream or an extra egg next time. You can also avoid overbaking them.

Can I add more sugar for sweetness?
Absolutely! If you prefer sweeter scones, feel free to add an extra tablespoon or two of sugar to the dry ingredients.

Rhubarb Scones

Delightful scones combining the tartness of rhubarb with the warmth of freshly baked goodness, perfect for breakfast or tea time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Dessert, Snack
Cuisine: American, British
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/3 cup sugar Add more for sweeter scones, if desired.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, cold and cubed Ensure butter is very cold for flaky texture.
  • 1 cup rhubarb, chopped Fresh or thawed frozen rhubarb can be used.
  • 1/2 cup heavy cream Adjust for moisture as needed.
  • 1 teaspoon vanilla extract
  • 1 large egg

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Gently fold in the chopped rhubarb.
  5. In a separate bowl, whisk together the cream, vanilla extract, and the egg.
  6. Add the wet ingredients to the dry ingredients and mix until just combined.
  7. Turn the dough onto a floured surface, pat into a circle about 1 inch thick, and cut into wedges.
Baking
  1. Place the scones on the prepared baking sheet and bake for 15-20 minutes or until golden brown.
  2. Allow to cool for a few minutes before serving.

Notes

Serve with clotted cream, butter, or powdered sugar. Pairs wonderfully with tea or coffee. Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.

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