Buttery bakery-style rhubarb scones are easily made at home. These scones are as good as they look. Golden crispy outside and soft inside. Perfectly portioned treats that are tart from the rhubarb, sweet from the icing and a mix of seasoning you will soon not forget.
Making rhubarb scones is so much easier than you may think. This fool-proof recipe will keep the scones from spreading when baked as well as produce a rhubarb scone that is crispy, moist and crumbly.
The optional glaze is highly recommended although the hard part will be waiting for your scones to cool down completely before adding it. The glaze can be just the mix of powdered sugar and milk as suggested in the recipe card or you could opt for a touch of vanilla extract or a tiny bit of lemon zest.
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❤️ Why You'll Love It
- Bakery-style scones that are moist and delicious.
- An easy rhubarb scones recipe with step by step images.
- No special pan is required for baking.
- A great use of fresh rhubarb, rhubarb season is usually April - June.
These easy to make rhubarb scones are the perfect breakfast item with a cup of tea or an after school snack with a glass of milk. Scones made from scratch using simple ingredients that will impress your family and friends, that is if you decide to share these tasty treats with them!
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
- Rhubarb: Fresh or frozen thawed can be used in this recipe.
- All-purpose flour
- Whole wheat flour
- Baking powder
- Sugar: A small amount for sweetness.
- Cardamom: A seasoning that adds a special flavor and aroma.
- Salt
- Buttermilk
- Egg
- Vanilla extract
- Butter: You'll need two sticks of cold butter for this recipe. Freeze and grate before mixing it in.
- Powdered sugar + milk: For the icing which is optional.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Set aside 2 Tablespoons of buttermilk in a small bowl for brushing. In a medium bowl, mix egg, buttermilk, and vanilla extract and set aside.
- In a large bowl, combine flour with the rest of the dry ingredients and mix well. Add grated frozen butter to the dry ingredients and mix until the mixture resembles coarse crumb.
- Add rhubarb to the flour mixture and mix well until well coated.
- Add the wet ingredients and mix with a spatula until flour disappears, the dough will be very sticky.
- Turn the scone dough onto a lightly floured surface and dust each side with about 1 Tablespoon of flour. Do not over flour. Cut the dough in half and press each half into a 6-inch circle.
- Cut each half into eight wedges. Place on a lined baking sheet lined with parchment paper and freeze for 20-30 minutes.
- Take the unbaked scones out of the freezer and brush the tops of the scones with buttermilk.
- Sprinkle with coarse sugar, if desired and bake until they turn light golden brown. Let them cool down on a wire rack.
🥣 Equipment
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💡 Expert Tips
- You can use frozen rhubarb. Thaw it in a colander overnight but do not squeeze the water out, then cut them a little smaller.
- You can make your own buttermilk by combining ¾ cup of milk and 1 teaspoon of vinegar.
- The scones should be cold before baking to keep them from spreading.
- The frosting drizzle is optional, but adds a nice touch of sweetness to the scones.
- If you do not have a cheese grater for the frozen butter, you can also use a pastry cutter or a food processor to chop it up. Be sure not to cream it.
⌛ Make Ahead
You can make and freeze the scones for up to 3 months.
🍽️ Serve With
Rhubarb scones are delicious alone but even better with a cup of tea, a glass of milk or other drink.
👩🍳 Variations
- Strawberries are a great combination. For a strawberry rhubarb scones add sliced fresh strawberries when you add in the chopped rhubarb and leave out the cardamom spice.
🧺 Storage
- Scones are best consumed in the same day. However, if you do have unfrosted leftover scones, they can stay fresh at room temperature for a couple of days in an airtight container.
- Scones can also be cooled, wrapped and kept in the freezer for up to 3 months. Take them out as you want them and let them thaw on your counter top before enjoying.
💬 FAQs
Yes, you can absolutely use frozen rhubarb however it does need to be thawed out. Go ahead and drain it in a colander over night. If the pieces are big, they should be cut in half before using.
Keep scones from spreading by keeping everything cold. Using grated frozen butter as well as freezing the scones before baking is key.
Buttermilk is the ingredient I use for making these rhubarb scones moist in all the right places even after baking.
📣 More Recipes From the Blog
- Pasta Flora is a classic Greek jam tart made with a sweet shortcrust pastry base, jam filling and another layer of pastry laced or shredded on top. Great for breakfast or afternoon treat.
- Italian biscotti recipe with a light and elegant anise smell to accompany any tea or coffee cup.
- Ali’s mother also known as Umm Ali, is another form of bread pudding made with puff pastry that is cut into small pieces and topped with nut mixture, coconut flakes, and sweet milk.
- When you are in the mood for something sweet, warm and buttery there is nothing better than bread pudding. This Brioche French Toast Casserole needs only 15 minutes prep time and your taste buds will sure thank you.
Breakfast Recipes
- Looking for a refreshing and delicious smoothie to brighten up your day? Try this delicious creamy banana pineapple smoothie. Full of tropical flavor this smoothie is great for a healthy breakfast or snack.
- These Strawberry Pancakes are a delightful start to your morning with a smile. Bursting with juicy strawberries, this fluffy comfort is great for breakfast, brunch, or to celebrate special occasions like Mother's Day.
Other Rhubarb Recipes
- Strawberry rhubarb crumble bars are a delicious dessert made with a buttery crust, a layer of sweet strawberry rhubarb filling, and a crispy oat crumble topping. They are perfect for a summer treat or as a dessert for any occasion.
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Rhubarb scones
Equipment
- 2 mixing bowls
- 1 small bowl
- Sheet pan
Ingredients
- 2 cups all purpose flour
- ½ cup whole wheat flour
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 Tablespoon baking powder
- 1 teaspoon ground cardamom
- ¾ cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup frozen and grated unsalted butter
- 1 ½ cup rhubarb cut into small pieces
For sprinkling:
- Coarse sugar
Icing:
- ½ cup Confectioner’s sugar
- 1 Tablespoon Milk
Instructions
- Set aside 2 Tablespoons of buttermilk in a small bowl for brushing.
- In a bowl, mix egg, buttermilk and vanilla. Set aside.
- In another bowl combine first 6 ingredients then mix well.
- Add grated frozen butter to the dry ingredients and mix.
- Add the rhubarb and mix well until everything is evenly coated.
- Add the buttermilk mixture and mix with a spatula until flour disappears, the dough will be very sticky.
- Dust a clean working surface with some flour and dust your hands as well.
- Turn the dough into the floured surface and dust each side with about 1 Tablespoon of flour just enough to be able to handle the dough. Do not be tempted to increase flour.
- Cut the dough in half and press each half into a 6 inch circle.
- Cut each half into 8 wedges.
- Place on a baking sheet lined with parchment paper and freeze for 20-30 minutes.
- Preheat oven to 400F. Arrange two baking racks one on the upper third and the other on the lower third of the oven.
- Take the scones out of the freezer, brush top with buttermilk and sprinkle some coarse sugar, if desired.
- Bake 15-20 minutes on the lower third or until the bottom starts to brown then move up for 5-10 more minutes or until top is golden brown.
Video
Notes
- You can use frozen rhubarb. Thaw it in a colander overnight but do not squeeze the water out, then cut them a little smaller.
- You can make your own buttermilk by combining ¾ cup of milk and 1 teaspoon of vinegar.
- The scones should be cold before putting it into the oven to keep them from spreading.
- The frosting drizzle is optional, but adds a nice touch of sweetness to the rhubarb scones.
- If you do not have a cheese grater for the frozen butter, you can also use a pastry cutter or a food processor to chop up the butter. Be sure not to cream it.
- To Store:
- Scones are best consumed in the same day. However if you do have leftover rhubarb scones, they can stay fresh at room temperature for a couple of days in an air-tight container.
- Scones also be cooled, wrapped and kept in the freezer for up to 3 months.
- Please check the nutrition disclaimer policy.
Nutrition
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