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.
See all my rhubarb recipes here
rhubarb scones ingredients
Rhubarb scones would be great served for brunch or afternoon tea, or really any spring or summer gathering. Here’s what you’ll need:
- chopped rhubarb
- sugar
- all purpose flour
- baking powder and salt
- vanilla extract
- unsalted butter
- buttermilk or half and half
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 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.
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
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.
Nutrition
I made these exactly as written and think they’re absolutely delicious! I topped them with a little sugar before baking, and I like the extra sweet crunch. Currently starting another batch!
Exceptional recipe. Amazing scones! We have some prehistoric-sized rhubarb plants that are perfect. I cut my pieces small and will do a cup and a half or two cups next time. I did acidified buttermilk (1/2 cup of half and half along with 1/2 Tbs apple cider vinegar and 1/2 Tbs sour cream for 15 minutes). Did the single round and 8 scones. cooked for 22 minutes. This will be a weekly bake, although I am already looking forward to wild blueberry scones. Thanks Sue.
Even though I mistakenly used 16Tbs of butter and Heavy Whipping Cream, they turned out so tender and delicious! Instead of round, I cut them into 8 pie shapes. I do think that they could use 2 cups of rhubarb as there wasn’t many pieces through out the dough. Before baking, I forgot to sprinkle sugar on top of them, but they were delicious, and I ate 2 of them, with some hot Ginger Tea, right out of the oven! I used frozen rhubarb, that I had let drain in the fridge overnight. Without squeezing any more juice, they were perfect in the batter.
These are delicious!! I didn’t have buttermilk or half & half so used whipping cream. Turned our great. I’m going to try this recipe with peaches next 🙂
I’m testing a peach scone this week 🙂
Can I substitute heavy cream for the buttermilk/half and half?
Yes, heavy cream makes great scones.
Can I use frozen rhubarb? Thank you
Yes, just use it frozen, don’t bother to thaw.
These are so delicious!! I’m eating my second one right after the first one, yup – barely cooled from the oven… These are definitely going to be a staple in my kitchen. The rhubarb doesn’t taste tart in these either.
I just made them and spread Apple/Cinnamon Curd on top….delicious!
These are very good. I added a little sanding sugar and sprinkled some cinnamon on top.
Sounds yummy!
Yummy, light scones. I added orange zest and sprinkled the top with cinnamon sugar. The rhubarb adds more moisture to the recipe than expected so mine were too moist and spread. Next time I’ll know better.