Breakfast Brunch Easter Entertaining Rhubarb Scones

Rhubarb Scones




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rhubarb scones cooling on a rack

Rhubarb Scones ~ these pretty scones loaded with little bits of juicy rhubarb make a perfect breakfast or afternoon tea-time treat.  Be sure to freeze some rhubarb when it’s in season so you can enjoy them year round.


Rhubarb scones on a cooling rack, with a split scone spread with clotted cream

These scones are a simple and delicious way to enjoy seasonal rhubarb while it’s around! The beautiful subtle rhubarb-y shades of pink and green poke through the dough and lend a lovely sweet-tart flavor that brightens the buttery scones.

Ingredients for rhubarb scones in a glass mixing bowl.

These scones would be great served for brunch or afternoon tea, or really any spring or summer gathering.

Rhubarb scones on a baking tray.

A simple scone is a great thing to know how to make ~ swap out almost any fresh berry as they come into season and you have a perfect portable breakfast or special brunch treat.  Since rhubarb has such a short and sweet season I highly suggest freezing any extra.

How to freeze rhubarb ~

Wash and dry the stalks.

Thinly slice them into about 1/2 inch pieces.

Lay the fruit out in a single layer on a lined baking sheet.  Put the pan in the freezer for an hour.  The fruit will be hard.

Quickly transfer the fruit to heavy duty zip lock freezer bags, label, and put back in the freezer.  Push out any excess air before zipping closed.

They’ll last 6 months to a year.

Use the fruit straight from frozen in recipes.

Rhubarb scones on a cooling rack.

Scones are almost a religion here at tvfgi.  Whenever I get the baking urge, but I don’t want to trek to the store, I can always rely on a great scone recipe to satisfy the craving.

A stack of rhubarb scones on a baking rack

You can definitely make a simple glaze for these scones, like I did with my Fresh Cranberry and White Chocolate Scones, or my Maple Oat Nut Scones.  You can also simply dust them with a little sugar before baking, which gives them a subtle sweet crunch.

I loved them served warm with a generous smear of my homemade Instant Pot Clotted Cream!

A rhubarb scone with clotted cream, with scones on a baking tray in the background.

rhubarb scones on a tray
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4.12 from 78 votes

Rhubarb Scones

Rhubarb Scones ~ these pretty scones loaded with little bits of juicy rhubarb make a perfect breakfast or afternoon tea-time treat.  Be sure to freeze some rhubarb when it's in season so you can enjoy them year round.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Yield 8 scones

Ingredients

  • 1 cup chopped rhubarb about 1-3 stalks, depending on size
  • 1/2 cup granulated sugar
  • 2 1/4 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 8 Tbsp unsalted cold butter cut in pieces
  • 1/2 cup possibly a little bit more cold buttermilk or half and half

Instructions

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
  • Add the sugar, flour, baking powder, and salt to the bowl of a food processor and pulse to combine.
  • Drop in the pieces of cold butter and pulse about 20-25 times until the mixture resembles coarse crumbs.
  • Remove the mixture to a large mixing bowl and add in the buttermilk or half and half, and vanilla extract, and mix gently with a large spoon until the dough just comes together, it will be crumbly. If it is very dry, drizzle in a little more buttermilk or half and half. Gently fold in the chopped rhubarb.
  • Turn the mixture onto a floured surface and knead a few times with floured hands until the dough is one piece, without a lot of dry flour left. Pat it out into a rectangular shape and use a 3-inch biscuit cutter to cut out the scones. You can also cut the dough into squares if you prefer.
  • Arrange the scones 2 inches apart on the lined baking sheet and bake for about 20 minutes, until just starting to turn golden. Don't over bake.

 

Thanks for pinning!

 

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41 Comments

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  • Reply
    Gran
    July 7, 2020 at 10:51 am

    5 stars
    I did not have any buttermilk so I substituted 2% milk with 1 /2 Tsp of vinegar in it. They came out great and taste fantastic. Thank you for a great recipe.

  • Reply
    Kristie
    June 27, 2020 at 6:17 pm

    These are absolutely delicious! Perfect sweetness with the rhubarb!

  • Reply
    Sheila Wipperman
    June 25, 2020 at 10:08 am

    Do you know if it would work to sub greek yogurt for the butter? Love scones and rhubarb, so anxious to try this recipe! Thanks.

    • Reply
      Sue
      June 25, 2020 at 1:27 pm

      You can’t substitute for the butter, but you probably can for the buttermilk, although you might need to thin the yogurt down with a little milk.

  • Reply
    Tom Murray
    June 23, 2020 at 11:42 am

    2 stars
    Usually, buttermilk and baking powder combine to add lift to the dough. In my case, I did not have buttermilk so I used half-and-half, but I was concerned that I would not get a rise. Turned out, I was right. Are you sure you want to recommend using half-and-half?

  • Reply
    Elaine Shute
    June 17, 2020 at 4:36 am

    5 stars
    Excellent biscuit-style scone recipe. After following it to the “T” the first time I made it, I altered my second batch only by adding more rhubarb and some cinnamon. Also, I also always like to use an egg wash on my scones. Just to give them a nice golden glow. My family loved these!

  • Reply
    April Fuller
    June 17, 2020 at 4:14 am

    5 stars
    I love this! What a great breakfast treat. Thank you! I always shape my scones on a pizza stone and score them. They turned out perfect.

  • Reply
    Ruth Boughan
    May 29, 2020 at 1:23 pm

    5 stars
    Just made these. Easy and delicious, especially with rhubarb jam.

    • Reply
      Sue
      June 6, 2020 at 5:38 am

      I bet the rhubarb jams puts them right over the top 🙂

    • Reply
      Linda Davies
      June 6, 2020 at 3:18 pm

      5 stars
      Made these and they were absolutely delicious. Will definitely make them again. Had to do them the old fashioned way as I don’t have a food processor or a big mixing machine. Thanks for the recipe.

    • Reply
      TJ
      June 6, 2020 at 8:41 pm

      5 stars
      I used gluten free flour and it worked perfectly. These were so light
      And delious. Thanks for the recipe!

      • Reply
        Sue
        June 7, 2020 at 7:59 am

        Great to know, thanks TJ

      • Reply
        Barbara Rexing
        June 28, 2020 at 1:28 pm

        What’s the old fashion way? I do not have a good processor and always wanted to try scones.

        • Reply
          Sue
          June 28, 2020 at 2:23 pm

          You can cut in the butter with a pastry cutter or 2 forks. Some people love to freeze butter and then grate it into their flour. Use a large spoon to bring it all together after you add the liquid.

  • Reply
    Timber
    May 23, 2020 at 11:54 am

    5 stars
    Wow, these scones are delicious. Nice and tender. The sweet dough balances out the tart rhubarb. They are even better topped with strawberry rhubarb jam!

  • Reply
    Shay
    May 22, 2020 at 7:30 pm

    Hi! I checked the comments, but didn’t see anyone ask about substituting for almond flour? Do you think that would work?

    • Reply
      Sue
      May 22, 2020 at 7:33 pm

      You might use some almond flour, but I don’t think you can use almond flour only, the scones would fall apart.

  • Reply
    Kaitlyn
    May 17, 2020 at 3:35 pm

    I don’t own a food processor can I do this with a mixer? (Don’t worry a food processor is on my list ASAP)

    • Reply
      Sue
      May 17, 2020 at 3:51 pm

      You can cut the butter into the flour with a pastry cutter, or forks. The mixer won’t really help with that. Then you can do the liquid adding etc, by hand with a spoon. Make sure you get the butter really well incorporated, and if your hands warm it up too much, you might want to refrigerate it before adding the liquid ingredients. The key to flakey scones is to get the butter and flour blended but keep the butter cold.

    • Reply
      Maria LeBlanc
      June 4, 2020 at 4:44 pm

      I always grate my butter into the flour, works every time

  • Reply
    Kelly
    April 15, 2020 at 2:43 pm

    5 stars
    I just made a double batch and OMG these are fantastic!! I was going to freeze the extras, but I don’t know if they’ll make it to the freezer. I can’t wait to try your other rhubarb recipes. Going to start the rhubarb butter now 🙂

    • Reply
      Sue
      April 15, 2020 at 3:09 pm

      I’m so happy for you Kelly ~ there are a ton of rhubarb recipes to explore ~ I have a bunch of stalks in my fridge right now and I’m trying to decide what to make next!

  • Reply
    Laura Phillips
    April 1, 2020 at 11:23 am

    5 stars
    Love this recipe! Will try with different fruits as well, but rhubarb is a definite favorite!

    • Reply
      Sue
      April 1, 2020 at 12:27 pm

      I’m obsessed with rhubarb, expect many more recipes to come 🙂

  • Reply
    Karis
    March 13, 2020 at 8:43 am

    5 stars
    These are delicious! I was looking for a way to use rhubarb from my freezer and this recipe was the perfect use for it. I made exactly as directed, except I patted into a circle and cut pizza style into 8 triangular pieces. Mine were done at 18 minutes. Everyone in my family loved them so much, that I’m about to start a second batch.

    • Reply
      Sue
      March 13, 2020 at 9:18 am

      I’m excited because my store has started to carry fresh rhubarb! Thanks for the feedback Karis <3

  • Reply
    Charlotte Espie
    June 25, 2019 at 2:27 pm

    Can you freeze these once baked?

    • Reply
      Sue
      June 25, 2019 at 3:32 pm

      Yes, sure.

  • Reply
    Lise
    June 23, 2019 at 10:32 am

    my oven must run higher temp than yours. 🙁 The bottom of the scones were quite golden leaning to almost burnt. Also, the inside was quite raw.

    I just flipped them over to hopefully cook the inside but keep the bottoms from cooking more. My second batch I’m going to lower the temperature to 350 and keep my fingers crossed.

    The dough is tasty., LOL….

    • Reply
      Sue
      June 23, 2019 at 10:50 am

      Oh gosh, oven temperature variations are one of the top reasons people can have problems with recipes. Scones, or anything small like that, in particular, are temperature sensitive. If you suspect your oven is off I highly suggest getting an oven thermometer, they’re inexpensive and I keep mine hanging from one of the racks, that way i can always tell at a glance what the actual temp of my oven is. I hope you were able to salvage these, but if not, hope you try again!

  • Reply
    Sara
    June 17, 2019 at 12:35 pm

    5 stars
    Made a batch vegan by using coconut oil and almond creamer. They were a huge hit at work.

    • Reply
      Sue
      June 17, 2019 at 1:25 pm

      That’s great to know Sara, thanks 🙂

  • Reply
    Leslie
    June 13, 2019 at 11:40 am

    Hello sue! Could I sub half the rhubarb for strawberries for a strawberry/rhubarb scone?

    • Reply
      Sue
      June 13, 2019 at 12:16 pm

      Yes, that would be delicious!

  • Reply
    JL
    June 7, 2019 at 2:28 am

    Hi Sue! I just made 3 batches of these last night for a big brunch I’m hosting on a Saturday morning. I read that scones are a flash-freezers dream, so I’m trying that! Haven’t made scones before, much less frozen them for later baking.
    Do you have any tips on this method? Would you still recommend 375 degrees for 20 minutes?

  • Reply
    Tricia | Saving Room for Dessert
    May 31, 2019 at 4:14 am

    How lovely! I bet that little pop of flavor is just terrific. Brew a pot of tea and I’m all in! Pinned 🙂

  • Reply
    Tee
    May 30, 2019 at 2:32 pm

    These were outstanding! So easy to make! Your recipe will be a favorite and I’ll change it with seasonal fruit. How do you think it would be if I cut the sugar, added herbs and cheese for a savory option? I would leave the dough circle and cut wedges for baking. Thanks so much!! Tee

    • Reply
      Sue
      May 30, 2019 at 2:56 pm

      You’re quick Tee! Thanks! I have been meaning to make savory scones for the blog, but haven’t gotten around to it yet. I’d love to hear how yours turn out if you try.

  • Reply
    JudithM
    May 30, 2019 at 10:03 am

    perfect timing, my rhubarb patch is bursting! I love your photos, they make me want to go and bake right now!

    • Reply
      Megan S
      July 5, 2019 at 2:14 pm

      Just made this recipe – it is absolutely delicious but I’m wondering if I should have made them thicker before popping them in the oven. They were only about half as tall as your photo. If that is the case, should I lower the temp and keep them in longer? Many thanks!!

      • Reply
        Sue
        July 5, 2019 at 4:20 pm

        These scones aren’t super tall, Megan, did you make 8? The dough should be patted out nice and thick so you can get them as tall as possible. Also make sure your baking powder is fresh, and your oven is at the correct temp before baking your scones.