Rhubarb Scones

Rhubarb Scones are buttery, flaky, and filled with tart rhubarb pieces. Finished with a sweet vanilla glaze, these easy homemade scones are perfect for breakfast, brunch, or dessert.

Prep Time10

Cook Time25

Freeze Time15

Total Time50

Servings:

Calories: 391kcal

Author: Karin and Ken

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.

Nutrition