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4.5 from 2 votes

Rhubarb scones

These rhubarb scones are bakery style, easy to make, buttery and perfect for any time of the day.
Servings: 16 scones
Calories: 149.7kcal
Author: Amira


  • 2 cups all purpose flour.
  • 1/2 cup whole wheat flour.
  • 1 Tablespoon baking powder.
  • 1/2 cup granulated sugar.
  • 1 teaspoon ground cardamom.
  • 1/2 teaspoon salt.
  • 3/4 cup buttermilk milk.**
  • 1 large egg.
  • 1 teaspoon vanilla extract.
  • 1/2 cup frozen and grated unsalted butter.
  • 1 1/2 cup rhubarb cut into small pieces.*

For sprinkling:

  • Coarse sugar.


  • 1/2 cup Confectioner’s sugar
  • 1 Tablespoon Milk.


  • Set aside 2 Tablespoons of butter milk 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 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 .
  • Cool down and enjoy.***


* I’ve used frozen rhubarb, thawed them in a colander overnight but not squeezed, then cut them a little smaller.
** I’ve made my own butter milk, by combining 3/4 cup of milk and 1 teaspoon vinegar.
*** Preferably consumed in the same day. Scones can stay fresh at room temperature for a couple of days. They can also be baked then frozen, they keep well in freezer for 3 months.
Nutrition Facts
Rhubarb scones
Amount Per Serving
Calories 149.7 Calories from Fat 57
% Daily Value*
Fat 6.3g10%
Saturated Fat 3.8g24%
Carbohydrates 21.4g7%
Sugar 6.9g8%
Vitamin A 250IU5%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 149.7kcal | Carbohydrates: 21.4g | Fat: 6.3g | Saturated Fat: 3.8g | Sugar: 6.9g | Vitamin A: 250IU | Iron: 0.7mg