These homemade rhubarb scones combine rich, slightly sweet, and buttery scone dough and a sweet vanilla drizzle with tart rhubarb to create a sweet and tangy dessert, breakfast, or snack. The rhubarb scones recipe is a keeper!
Many people out there think that scones are just sweet biscuits, but they're not. These crumbly treats are actually pastries rather than bread, and they're absolutely divine.
Rhubarb Scones Recipe
This rhubarb scones recipe was inspired by my rhubarb pie and blueberry lemon scones recipes. The rhubarb worked perfectly in the pie, and I figured I could add it to my scones in the same way that I did the blueberries.
I was right. These scones are absolutely wonderful.
Why You Will Love This Recipe
- They're sweet and tangy, with tons of rhubarb flavor.
- They're a great way to use all that rhubarb that's available when it's in season.
- They have a moist, tender crumb perfect for enjoying with milk, coffee, or tea.
- They're super easy to make.
- They make a great breakfast, snack, or dessert.
Top Tip:
The easiest way to mix your dough is simply to use your hands. Just make sure you wash them!
Ingredients
You'll only need a few basic ingredients to make this rhubarb scones recipe, and they're either in your kitchen right now or easily found at your local grocery store. Be sure to check the recipe card at the end of the post for exact quantities.
Scone Ingredients:
- Flour
- Sugar, divided
- Baking powder
- Baking soda
- Ground cinnamon, divided
- Diced rhubarb
- Heavy whipping cream
Glaze Ingredients:
- Powdered sugar
- Heavy whipping cream
- Vanilla
Substitutions and Variations
- Add your favorite chopped nuts like peanuts, hazelnuts, almonds, pecans, or walnuts.
- You can easily customize your rhubarb scones by adding different spices, such as ginger or cardamom.
- Try adding other fruits by removing some rhubarb like strawberries or raspberries for a diverse flavor profile.
- You can use frozen rhubarb in place of fresh. Just defrost it a bit and drain the liquid.
- If you don't have buttermilk, add 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk and let it sit for 5 minutes.
- You can use half and half or whole milk in place of heavy cream.
- White sugar can be easily replaced with brown sugar for a richer, more caramel-like flavor.
Instructions
This is a simple rhubarb scones recipe to make, and it comes together quickly. You'll be in and out of the kitchen in no time!
1: Combine the dry dough ingredients and the rhubarb.
2: Mix in the heavy whipping cream until the dough forms.
3: Form the dough into a circle, sprinkle it with sugar, and cut it into 8 wedges.
4: Bake until the bottoms are golden brown.
5: Combine the glaze ingredients and drizzle the glaze over the scones.
If you love recipes like this, you may also enjoy Rhubarb Upside Down Cake, our rhubarb jam, mango jam or strawberry jalapeno jam.
Hint: Let the scones cool a little so the drizzle will stick to them rather than slide off of the top.
Storage
Room Temperature: Store for up to 2 days in an air-tight container.
Refrigerator: Store in an air-tight container for up to 5 days.
Freezer: Wrap tightly in cling wrap, then in foil, and store for up to 3 months in an air-tight, freezer-safe container or heavy-duty freezer bag.
Make Ahead: You can make the dough up to a day in advance.
Reheat: Place the scones on a baking sheet lined with parchment paper and bake for 5 to 10 minutes at 350 until heated through.
What to Serve with Scones
These scones are excellent with a glass of milk or a cup of coffee or tea. They're also excellent with classic dessert topping options or as part of a larger breakfast. Some great ideas include:
- Whipped cream
- Butter
- Jam
- Eggs
- Bacon
- Sausage
- Ham
- Pancakes
- Waffles
- Biscuits
Tips
- Line your baking sheet with parchment paper for easy cleanup.
- Mixing this dough is easiest when you use your hands.
- Dice your rhubarb into relatively small pieces for the best texture and distribution.
- To avoid soggy bottoms and ensure a light, flaky scone, cool them on a wire rack.
- Don't overcrowd your baking sheet when baking the scones.
- Allow scones time to cool so the drizzle will stick to them rather than melt right of the top.
- The easiest way to mix your dough is to use your hands.
FAQ
Rhubarb scones are a delicious baked treat made by combining fresh rhubarb with a buttery scone dough, which is then baked until golden brown. These scones have a unique sweet and slightly tart flavor that makes them perfect for breakfast or an afternoon snack.
Yes, you can use frozen rhubarb. Just make sure to thaw it completely and drain any excess moisture before adding it to your scone mixture.
First, wash and trim your rhubarb, removing any leaves as they are poisonous. Next, cut the rhubarb stalks into ¼-inch pieces that will be easy to fold into your scone mixture.
Instead of one cup diced rhubarb use a half a cup of diced rhubarb and a half a cup of diced strawberries instead.
Video
More Rhubarb Recipes
Do you like rhubarb? Then you'll love these recipes!
Rhubarb Scones
Ready to get cooking? Remember that you can print this recipe if you would like.
Rhubarb Scones
Equipment
Ingredients
Scone Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar plus 1 tbsp, divided
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon ground cinnamon divided
- 1 cup diced rhubarb
- 1 ½ cup heavy whipping cream
Glaze Ingredients
- 1 cup powdered sugar
- 2-3 tablespoon heavy whipping cream
- 1 teaspoon vanilla extract -
Instructions
- Preheat oven to 400ºF.
- In a large mixing bowl, combine flour, ½ cup sugar, baking powder, baking soda, and cinnamon.
- Next, add rhubarb and mix again.
- Slow add heavy whipping cream while continuing to stir. Dough will come together as you work it. I prefer to use my hands.
- Place dough on a greased baking sheet. Wet your hands and gently form it into a 10-inch circle that is about ¾-inch thick.
- Sprinkle 1 tablespoon of sugar
- Slice dough into 8 wedges and split them apart so they are not touching.
- Bake for 20-25 minutes or until baked through and bottoms are golden brown. (Do not overcook. This will cause your scones to dry out.) Allow to cool on wire rack.
- Prepare glaze by whisking powdered sugar, heavy whipping cream, and vanilla. (If glaze is a bit too thick, add a little heavy whipping cream. If glaze is too thin, add a little powdered sugar.)
- Drizzle glaze over scones and serve.
Video
Notes
- Line your baking sheet with parchment paper for easy cleanup.
- Mixing this dough is easiest when you use your hands.
- Dice your rhubarb into relatively small pieces for the best texture and distribution.
- To avoid soggy bottoms and ensure a light, flaky scone, cool them on a wire rack.
- Don't overcrowd your baking sheet when baking the scones.
- Allow scones time to cool so the drizzle will stick to them rather than melt right of the top.
- The easiest way to mix your dough is to use your hands.
Nutrition
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