Description

Rhubarb Scones deliver a delightful tangy twist combined with buttery, flaky layers. These scones perfectly balance rhubarb’s natural tartness with just the right amount of sweetness, making them an ideal treat for breakfast, brunch, or an afternoon snack. Quick to prepare with everyday ingredients, this recipe offers bakery-quality flavor and a fresh burst of spring and early summer seasonal goodness.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup sugar

Wet Ingredients

1/2 cup cold unsalted butter, cut into small pieces
1/2 cup heavy cream or buttermilk
1 teaspoon vanilla extract
1 egg (optional, for egg wash)

Fresh Produce

1 cup fresh rhubarb stalks, finely chopped

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Instructions

Prepare the rhubarb: Wash and finely chop fresh rhubarb into small, even pieces to ensure each bite has a refreshing tart surprise without overwhelming the dough.
Mix dry ingredients: In a large bowl, whisk together all-purpose flour, baking powder, and sugar to evenly distribute the rising agents and sweetness.
Cut in the butter: Using cold unsalted butter, cut the butter into the dry mixture with a pastry cutter or your fingers until it resembles coarse crumbs, preserving small lumps for flakiness.
Add the rhubarb: Gently fold in the chopped rhubarb, distributing it evenly without squeezing the juicy pieces too hard.
Combine wet ingredients: Whisk together the heavy cream and vanilla extract, then slowly add this to the dry mixture, stirring just until the dough starts to come together—avoid overmixing.
Shape and chill: Turn the dough onto a floured surface, shape it into a round disk about 1 inch thick, then chill briefly to firm up the butter before baking.
Cut and bake: Cut the disk into scones using a knife or cutter, place them spaced on a parchment-lined baking tray, optionally brush with egg wash for golden tops, and bake at 400°F (200°C) for 15–18 minutes or until beautifully risen and golden brown.

Notes

Use cold ingredients to get the best flaky texture.
Mix just enough to combine ingredients to avoid tough scones.
Chop rhubarb uniformly to cook evenly and prevent excess liquid.
Preheat your oven well for proper rising and browning.
Brushing with egg wash makes scones glossy and eye-catching.

Prep Time: 20 minutes
Cook Time: 15-18 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 scone
Calories: 220
Sugar: 6g
Sodium: 110mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg