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Glazed scones on a green plate.
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4.5 from 4 votes

Rhubarb scones

Rhubarb scones recipe is bakery style, easy to make, buttery and perfect for any time of the day. Delicious scones with tart rhubarb that are perfect with a cup of coffee and will satisfy your sweet tooth.
Prep Time45 mins
Cook Time25 mins
Freeze for:30 mins
Total Time1 hr 40 mins
Course: Dessert, Snack
Cuisine: American
Diet: Halal
Servings: 16 scones
Calories: 162kcal
Author: Amira

Equipment

  • 2 mixing bowls
  • 1 small bowl
  • Sheet pan

Ingredients

  • 2 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 Tablespoon baking powder
  • 1 teaspoon ground cardamom
  • 3/4 cup buttermilk
  • 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

Icing:

  • 1/2 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.

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 3/4 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.

Nutrition

Calories: 162kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 237mg | Potassium: 90mg | Fiber: 1g | Sugar: 7g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg