These pretty rhubarb 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 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.
need more rhubarb inspiration?
Rhubarb is one of my favorite ingredients to work with and I look forward to rhubarb season every year. From soda and jelly to pies and crisps, if you can make it with rhubarb, I’ve tried it!
- rhubarb bread
- rhubarb soda
- rhubarb curd
- ginger rhubarb crisp
- rhubarb shortcakes
- homemade rhubarb ice cream
- rhubarb jelly
ingredient notes for rhubarb scones
- chopped rhubarb – any color will work, just make sure it’s rinsed, trimmed, and chopped. You can also use frozen chopped rhubarb if you have it.
- buttermilk or half and half will work for these scones.
- vanilla extract lends a nice note of flavor to these scones, but consider swapping with the same quantity of almond extract, too.
how to freeze rhubarb
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.
- 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 your recipes, unless a recipe specifically states otherwise.
Scones are almost a religion here in the Great Island kitchen. 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. My favorite recipes always highlight the best of what’s in season. Here are some of my favorites for the spring and summer months.
ideas for serving these rhubarb scones
You can definitely make a simple glaze for these rhubarb 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
Video
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.
Notes
- 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 your recipes, unless a recipe specifically states otherwise.
Love this recipe! Will try with different fruits as well, but rhubarb is a definite favorite!
I’m obsessed with rhubarb, expect many more recipes to come 🙂
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.
I’m excited because my store has started to carry fresh rhubarb! Thanks for the feedback Karis <3
Can you freeze these once baked?
Yes, sure.
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….
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!
Made a batch vegan by using coconut oil and almond creamer. They were a huge hit at work.
That’s great to know Sara, thanks 🙂
Hello sue! Could I sub half the rhubarb for strawberries for a strawberry/rhubarb scone?
Yes, that would be delicious!
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?
How lovely! I bet that little pop of flavor is just terrific. Brew a pot of tea and I’m all in! Pinned 🙂
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
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.
perfect timing, my rhubarb patch is bursting! I love your photos, they make me want to go and bake right now!
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!!
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.
my name is Linda Weirman
I would love to make these scones but it would not let me print the reciope..
I will try back in a day or two. I just thought you should know.
A few people are having issues with printing, although it works for me. Can you let me know what browser you’re using, that might help us troubleshoot.