Rhubarb Scones

These rhubarb scones are buttery, tender, and just the right balance of tart and sweet. Chunks of fresh rhubarb add bursts of tangy flavor, while a hint of vanilla or citrus zest elevates each bite. Perfect for breakfast, brunch, or a cozy afternoon treat, these scones are a seasonal delight you’ll want to bake again and again.

Why You’ll Love This Recipe

Rhubarb scones are quick to make and have a flaky, bakery-style texture without much fuss. The sharpness of rhubarb pairs beautifully with the richness of the scone dough, and they taste amazing warm from the oven with a smear of butter or drizzle of glaze. Whether you’re new to baking or a seasoned pro, this recipe delivers impressive results with simple ingredients.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Unsalted butter, cold and cubed
• Fresh rhubarb, chopped
• Heavy cream (plus more for brushing)
• Egg
• Vanilla extract (optional)
• Lemon or orange zest (optional)
• Coarse sugar for topping (optional)

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, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Gently stir in the chopped rhubarb.
5. In a small bowl, whisk together the egg, cream, vanilla extract, and citrus zest if using.
6. Add the wet ingredients to the dry mixture and stir until just combined. Do not overmix.
7. Turn the dough out onto a floured surface, gently knead it a few times, and shape into a round disk about 1-inch thick.
8. Cut into 8 wedges and transfer to the prepared baking sheet.
9. Brush the tops with cream and sprinkle with coarse sugar if desired.
10. Bake for 18–22 minutes, or until golden and cooked through. Let cool slightly before serving.

Servings and timing

Makes 8 scones.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Add glaze: Mix powdered sugar with a bit of lemon juice or cream to drizzle over the cooled scones.
• Make mini scones: Divide the dough into two disks and cut each into 6 smaller wedges.
• Add ginger: A teaspoon of ground ginger adds a spicy depth.
• Swap the fruit: Try diced strawberries, apples, or raspberries in place of rhubarb.
• Make dairy-free: Use plant-based butter and cream alternatives.

storage/reheating

Store cooled scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm in a 300°F (150°C) oven for about 5–7 minutes or microwave for 15–20 seconds. For longer storage, freeze the scones wrapped tightly for up to 3 months and reheat as needed.

FAQs

Can I use frozen rhubarb in this recipe?

Yes, just thaw and drain it well to avoid excess moisture in the dough.

Why is my dough too sticky or dry?

Scone dough can vary — if it’s too sticky, add a bit more flour; too dry, a splash more cream.

Do I have to use an egg?

The egg helps with structure and richness, but you can replace it with an extra tablespoon of cream for a slightly more delicate scone.

Can I make these ahead of time?

Yes, shape and cut the scones, then refrigerate or freeze them before baking.

How do I get flakier scones?

Use very cold butter and don’t overwork the dough. A light hand makes tender scones.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend. Check the texture of the dough and adjust cream as needed.

Should I peel the rhubarb?

No need to peel unless the stalks are especially tough or fibrous.

Can I add nuts or other mix-ins?

Yes, chopped almonds or pecans pair well, as do white chocolate chips.

What’s the best way to cut the scones?

Use a sharp knife or bench scraper and wipe it clean between cuts for clean edges.

Can I use buttermilk instead of cream?

Yes, buttermilk gives a tangier flavor and still works well in this recipe.

Conclusion

Rhubarb scones are a simple yet indulgent way to enjoy spring’s tart, pink-hued treasure. With a flaky texture and bursts of rhubarb in every bite, these scones are perfect for any occasion — from brunch spreads to quiet coffee breaks. Bake a batch and enjoy a homemade treat that’s just as comforting as it is seasonal.

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