These Rhubarb Scones are buttery, tender, and packed with tart rhubarb in every bite. Finished with a sweet vanilla glaze and a crunchy sugar topping, they're the perfect bakery-style treat for breakfast, brunch, or afternoon coffee.
Rhubarb Scones Recipe Essentials
- 🍽️ Course: Breakfast, Brunch, Dessert
- ⏱️ Cooking Time: 20 Minutes Prep + 25 Minutes Bake
- 🍴 Servings: 8 Scones
- 🧄 Flavor Profile: Buttery, sweet, tart, and lightly spiced
- 🍚 Best Served With: Coffee, tea, hot chocolate, or fresh fruit
- 🧊 Make Ahead?: Yes, dough can be prepared 24 hours ahead
Summarize and Save This Content On
The secret to these flaky scones is keeping everything cold, especially the butter. The result is a beautifully layered scone with crisp edges, a soft center, and pockets of tangy rhubarb throughout.
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.
Jump to:
Why You Will Love This Recipe
- Bakery-quality texture: Cold butter creates flaky layers, crisp edges, and soft, tender centers in every bite.
- Sweet and tart flavor: Fresh rhubarb adds a bright tangy flavor that pairs perfectly with the lightly sweet scones and vanilla glaze.
- Easy bakery-style recipe: Simple ingredients and straightforward steps create impressive homemade scones every time.
Ingredients
You only need a handful of baking staples and fresh rhubarb to make these delicious homemade scones. Most of the ingredients are probably already in your kitchen.
Scones
- All-Purpose Flour: Provides structure for the scones.
- Granulated Sugar: Adds sweetness and tenderness.
- Baking Powder: Helps the scones rise.
- Ground Cinnamon: Adds warm flavor.
- Salt: Enhances all the ingredients.
- Frozen Butter: Creates flaky layers and rich flavor.
- Heavy Cream: Keeps the scones moist and tender.
- Rhubarb: Adds tart flavor and texture.
- Egg: Helps bind the dough.
- Vanilla Extract: Adds sweetness and depth.
- Coarse Sugar: Creates a crunchy bakery-style topping.
Glaze
- Vanilla Extract: Adds flavor to the glaze.
- Powdered Sugar: Creates a smooth sweet glaze.
- Heavy Cream: Thins the glaze to the perfect consistency.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Try different fruits: Replace part of the rhubarb with strawberries, blueberries, or raspberries for a sweeter flavor combination.
- Add citrus flavor: Mix orange or lemon zest into the dough and glaze for a bright, fresh twist.
- Change the sweetness: Use brown sugar in the dough or replace the vanilla in the glaze with maple extract for a richer, deeper flavor.
- Add texture and richness: Fold in chopped pecans, walnuts, white chocolate chips, or sliced almonds.
- Experiment with spices: Add ginger, cardamom, or extra cinnamon for a warm and flavorful variation.
- Make them extra special: Top with a cinnamon streusel before baking for a bakery-style finish.
How to Make Rhubarb Scones
These homemade rhubarb scones come together in six simple steps. The most important thing is keeping the butter and cream cold so the scones bake up light, flaky, and tender. Preheat your oven to 400°F and line a baking sheet with parchment paper.
Step 1: Prepare dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
Step 2: Mix the wet ingredients. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Keep the mixture refrigerated until you're ready to use it.
Step 3: Form the dough. Pour the wet ingredients into the dry ingredients and stir just until combined. Grate or cut the frozen butter directly into the dough mixture and gently toss to distribute and work it in until a loose crumb forms. Fold in the rhubarb.
Step 4: Shape and cut the scones. Transfer the crumbly dough to a lightly floured surface and gently press it into a 7-inch round disk. Using a sharp knife dusted with flour, cut the dough into 8 equal wedges. Re-flour the knife as needed if the dough begins to stick.
Step 5: Chill and bake. Place the wedges on the prepared baking sheet at least 2 inches apart. Freeze for 15 minutes. Brush the tops with heavy cream and sprinkle with coarse sugar. Bake for 20 to 25 minutes until lightly golden brown.
Step 6: Glaze and serve. Allow the scones to cool on a wire rack. Whisk together the glaze ingredients and drizzle over the cooled scones before serving.
Expert Tips
- Keep everything cold: Use cold cream, frozen butter, and chill the shaped scones before baking. Cold ingredients create flaky layers, help prevent spreading, and produce the best bakery-style texture.
- Handle the dough gently: Don't overmix the dough, and don't worry if it seems crumbly. This is completely normal. Using clean hands is often the easiest way to bring the dough together without overworking it.
- Prepare the rhubarb and baking sheet properly: Dice the rhubarb into small pieces for even distribution throughout the scones, and leave plenty of space between the wedges on the baking sheet so they bake evenly.
- Bake carefully: Brush only the tops with cream for a beautiful golden finish and avoid overbaking, which can dry out the scones and reduce their flaky texture.
- Cool before glazing: Transfer the baked scones to a wire rack to prevent soggy bottoms and allow them to cool before adding the glaze so it sticks to the tops instead of melting off.
- Serve fresh: These scones are at their absolute best the day they're baked, when they're light, flaky, tender, and full of fresh rhubarb flavor.
If you love recipes like this, you may also enjoy this rhubarb upside down cake and this homemade rhubarb jam.
Storage Directions
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Store for up to 5 days in an airtight container.
Freezer: Freeze baked or unbaked scones for up to 3 months.
Reheat: Warm in a 300°F oven for 5 to 7 minutes or microwave briefly.
Make Ahead: Shape and freeze the unbaked scones up to 3 months ahead.
Serving Suggestions
- Create a brunch spread: Add them to brunch buffets alongside fresh fruit, yogurt, eggs, and breakfast casseroles for an impressive presentation.
- Dress them up for dessert: Serve with whipped cream, softened butter, mango jam, strawberry jalapeno jam, strawberry rhubarb preserves or additional glaze for an extra indulgent treat.
- Pair with fresh fruit: Enjoy alongside fresh berries, fruit salad, or yogurt parfaits to complement the sweet and tart rhubarb flavor.
- Perfect for special occasions: Add these bakery-style scones to holiday breakfasts with strawberry rhubarb muffins, bridal showers, Mother's Day brunches, Easter celebrations, or weekend family gatherings.
Rhubarb Scones Recipe FAQs
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.
Cold scone dough is naturally crumbly and should come together when pressed.
Instead of ⅔ cup diced rhubarb use ⅓ cup diced rhubarb and ⅓ cup of diced strawberries instead.
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.
The butter likely became too warm before baking.
Video
More Rhubarb Recipes
If you love rhubarb, here are some recipes you may also enjoy:
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Rhubarb Scones
Equipment
Ingredients
Scone Ingredients
- 2 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ⅓ cup frozen unsalted butter not margarine or salted butter and omit ½ teaspoon salt
- ¾ cup heavy cream (35 %)
- ⅔ cup rhubarb diced
- 1 large egg
- 1 tablespoon vanilla extract
- 3 tablespoons coarse sugar
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons heavy cream (35 %)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Keep the mixture refrigerated until you're ready to use it.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Grate or cut the frozen butter directly into the dough mixture and gently toss to distribute and work it in until a loose crumb forms. Fold in the rhubarb.
- Transfer the crumbly dough to a lightly floured surface and using your hands gently press it into a 7-inch round disk. Using a sharp knife dusted with flour, cut the dough into 8 equal wedges. Re-flour the knife as needed if the dough begins to stick.
- Place the wedges on the prepared baking sheet at least 2 inches apart. Freeze for 15 minutes. Brush the tops with heavy cream and sprinkle with coarse sugar. Bake for 20 to 25 minutes until golden brown.
- Allow the scones to cool on a wire rack. Whisk together the glaze ingredients and drizzle over the cooled scones before serving.
Video
Notes
- Keep everything cold: Use cold cream, frozen butter, and chill the shaped scones before baking. Cold ingredients create flaky layers, help prevent spreading, and produce the best bakery-style texture.
- Handle the dough gently: Don't overmix the dough, and don't worry if it seems crumbly. This is completely normal. Using clean hands is often the easiest way to bring the dough together without overworking it.
- Prepare the rhubarb and baking sheet properly: Dice the rhubarb into small pieces for even distribution throughout the scones, and leave plenty of space between the wedges on the baking sheet so they bake evenly.
- Bake carefully: Brush only the tops with cream for a beautiful golden finish and avoid overbaking, which can dry out the scones and reduce their flaky texture.
- Cool before glazing: Transfer the baked scones to a wire rack to prevent soggy bottoms and allow them to cool before adding the glaze so it sticks to the tops instead of melting off.
- Serve fresh: These scones are at their absolute best the day they're baked, when they're light, flaky, tender, and full of fresh rhubarb flavor.
Leave a Reply