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    Home » Recipes » Breakfast and Brunch Recipes

    Rhubarb Scones Recipe

    Published: May 31, 2023 · Modified: May 15, 2025 by Karin and Ken · This post may contain affiliate links. Leave a Comment

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    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!

    Overhead shot of rhubarb scones on plate.

    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.

    Overhead shot of dry dough ingredients in bowl.
    Overhead shot of dry scone dough ingredients with rhubarb in bowl

    2: Mix in the heavy whipping cream until the dough forms.

    Heavy whipping cream being poured into dry scone ingredients.
    Overhead shot of homemade rhubarb scone dough in a disc

    3: Form the dough into a circle, sprinkle it with sugar, and cut it into 8 wedges.

    Overhead shot of homemade rhubarb scone dough dusted with sugar.
    Overhead shot of scone dough cut into wedges

    4: Bake until the bottoms are golden brown.

    Overhead shot of unbaked homemade rhubarb scones on baking sheet
    Overhead shot of baked scones on baking sheet

    5: Combine the glaze ingredients and drizzle the glaze over the scones.

    Heavy cream being poured into bowlful of powdered sugar
    Spoon drizzling vanilla glaze over rhubarb 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.

    Overhead shot of rhubarb scones recipe on plate next to cinnamon sticks

    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

    What are Rhubarb Scones?

    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.

    Can I use frozen rhubarb in my scones?

    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.

    How do I prepare the rhubarb for scones?

    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.

    How do I make strawberry rhubarb scones?

    Instead of one cup diced rhubarb use a half a cup of diced rhubarb and a half a cup of diced strawberries instead.

    Two scones on top of each other on a white plate.

    Video

    YouTube video

    More Rhubarb Recipes

    Do you like rhubarb? Then you'll love these recipes!

    • Grandma's Rhubarb Custard Bars
    • Three slices of Rhubarb Bread stacked on a wooden cutting board next to cinnamon sticks.
      Rhubarb Bread
    • A rhubarb cookie held up by a hand to show the front of it.
      Rhubarb Cookies
    • Easy Rhubarb Sauce Recipe

    Rhubarb Scones

    Ready to get cooking? Remember that you can print this recipe if you would like.

    Rhubarb Scones

    Karin and Ken
    These homemade rhubarb scones are sweet and tangy, using a vanilla glaze to offset the tang of the rhubarb in the scones themselves.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Breakfast, brunch, Dessert
    Cuisine American
    Servings 8
    Calories 391 kcal

    Equipment

    • Measuring cups and spoons
    • large bowl
    • whisk
    • wooden spoon
    • Rubber spatula
    • rimmed baking sheet
    • Sharp knife
    • cutting board
    • mixing bowl
    • wire rack

    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 -
    Get Recipe Ingredients

    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

    Calories: 391kcalCarbohydrates: 54gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 189mgPotassium: 126mgFiber: 1gSugar: 29gVitamin A: 728IUVitamin C: 2mgCalcium: 113mgIron: 2mg
    Keyword easy scone, rhubarb scone
    Tried this recipe?Let us know how it was!
    Three rhubarb scones on top of each other with top scone missing a bite.
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    We are the kitchen divas: Karin and my partner in life, Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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