Rhubarb scones are a delicious way to enjoy the tart, tangy flavor of rhubarb in a tender, buttery pastry. With a soft crumb and slightly crisp edges, these scones are perfect for spring mornings, afternoon tea, or a quick treat with coffee. The contrast of tart rhubarb with just the right amount of sweetness makes them irresistible.

Why You’ll Love This Recipe

Combines flaky, buttery texture with tart rhubarb flavor
Simple to make with basic ingredients
Perfect for breakfast, brunch, or snacking
A great way to use fresh or frozen rhubarb
Delicious warm or at room temperature
Can be easily customized with add-ins like citrus zest or glaze

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Granulated sugar
Salt
Cold unsalted butter
Fresh rhubarb, diced
Heavy cream or buttermilk
Egg
Vanilla extract
Optional: coarse sugar for sprinkling on top

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
Stir in the diced rhubarb.
In a small bowl, whisk the egg, cream (or buttermilk), and vanilla extract together.
Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix.
Turn the dough out onto a floured surface, gently pat it into a 1-inch thick circle or rectangle.
Cut into wedges or squares and transfer to the prepared baking sheet.
Brush the tops with a little cream and sprinkle with coarse sugar if desired.
Bake for 18–22 minutes or until golden brown. Cool slightly before serving.

Servings and timing

This recipe yields 8 scones.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Lemon Rhubarb Scones: Add lemon zest to the dough for a citrusy brightness.
Rhubarb & Ginger: Stir in a bit of ground ginger or chopped crystallized ginger for warmth.
Rhubarb Almond: Add almond extract and top with slivered almonds.
Glazed Scones: Drizzle with a simple vanilla or citrus glaze once cooled.
Whole Wheat Option: Replace half the flour with whole wheat for a nuttier flavor.

storage/reheating

Store leftover scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, warm in a 300°F (150°C) oven for 5–10 minutes or microwave briefly until just heated through.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it well before adding to the dough to prevent excess moisture.

How do I keep my scones light and flaky?

Use very cold butter, handle the dough as little as possible, and avoid overmixing.

Can I make the dough ahead of time?

Yes, shape and refrigerate the scones overnight, then bake them fresh in the morning.

What if I don’t have heavy cream?

You can use buttermilk or even milk with a little melted butter added for richness.

Can I freeze the scones?

Yes, freeze unbaked scones on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Should I peel the rhubarb?

No need to peel unless the skin is especially tough or stringy.

Why is my dough too sticky?

You may have overmixed or added too much liquid. Lightly flour your work surface and hands to help manage it.

Can I add other fruits?

Yes, chopped strawberries or raspberries pair well with rhubarb in scones.

What’s the best way to cut scones?

Use a sharp knife or a round cutter. Clean between cuts for cleaner edges and better rise.

Can I make these scones vegan?

Yes, substitute plant-based butter, non-dairy milk, and a flax egg for the traditional ingredients.

Conclusion

Rhubarb scones are a simple yet delightful way to highlight one of spring’s most unique flavors. With their crisp edges, soft center, and tart pops of rhubarb, these scones are a must-try seasonal bake. Whether enjoyed fresh from the oven or toasted the next day, they’re sure to become a new favorite.

Rhubarb Scones

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Author: cozykitcheneats
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 scones
Category: Breakfast, Brunch, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Rhubarb Scones are golden on the outside, soft and fluffy on the inside, and full of bright rhubarb flavor. A hint of vanilla and a crunchy sugar topping make them just sweet enough. They’re quick to make and pair beautifully with butter, jam, or a drizzle of glaze.

Instructions

Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in Butter: Add cold butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
Add Rhubarb: Stir in the chopped rhubarb.
Mix Wet Ingredients: In a small bowl, whisk together cream, egg, and vanilla. Pour into the dry mixture and stir just until a soft dough forms.
Shape the Dough: Turn dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges and place on the prepared baking sheet.
Top & Bake: Brush tops with a little cream and sprinkle with coarse sugar if desired. Bake for 18–22 minutes, or until golden brown and cooked through.
Cool: Let cool on a wire rack for at least 10 minutes before serving.

Notes

Rhubarb can be swapped for chopped strawberries or a mix of both.
Add a simple glaze made from powdered sugar and milk for extra sweetness.

These are best enjoyed the day they’re baked but can be frozen and reheated.