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.
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.
These scones would be great served for brunch or afternoon tea, or really any spring or summer gathering.
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.
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.
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!
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.
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!
13 Comments
Charlotte Espie
June 25, 2019 at 2:27 pmCan you freeze these once baked?
Sue
June 25, 2019 at 3:32 pmYes, sure.
Lise
June 23, 2019 at 10:32 ammy 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….
Sue
June 23, 2019 at 10:50 amOh 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!
Sara
June 17, 2019 at 12:35 pmMade a batch vegan by using coconut oil and almond creamer. They were a huge hit at work.
Sue
June 17, 2019 at 1:25 pmThat’s great to know Sara, thanks :)
Leslie
June 13, 2019 at 11:40 amHello sue! Could I sub half the rhubarb for strawberries for a strawberry/rhubarb scone?
Sue
June 13, 2019 at 12:16 pmYes, that would be delicious!
JL
June 7, 2019 at 2:28 amHi 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?
Tricia | Saving Room for Dessert
May 31, 2019 at 4:14 amHow lovely! I bet that little pop of flavor is just terrific. Brew a pot of tea and I’m all in! Pinned :)
Tee
May 30, 2019 at 2:32 pmThese 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
Sue
May 30, 2019 at 2:56 pmYou’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.
JudithM
May 30, 2019 at 10:03 amperfect timing, my rhubarb patch is bursting! I love your photos, they make me want to go and bake right now!