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.

Ingredients

2 cups all-purpose flour
1/3 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
6 tbsp cold unsalted butter, cubed
3/4 cup chopped fresh rhubarb
2/3 cup heavy cream (plus more for brushing tops)
1 large egg
1 tsp vanilla extract
Coarse sugar (optional, for topping)

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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.