Rhubarb Scones
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These easy Rhubarb Scones are perfect for breakfast or brunch. They're just a little sweet, and made with fresh rhubarb, a touch of cinnamon and orange zest, and baked until the edges turn golden and crisp.
Table of Contents
- Here's Why You'll Love This Recipe
- Ingredients You'll Need
- In Photos: How To Make Rhubarb Scones
- More Rhubarb Recipes
I'm such a huge fan of rhubarb, and when it is in season and readily available, I buy a ton of it. There was a time when I didn't even realize it could be used beyond your typical strawberry-rhubarb jam. Boy, was I ever wrong.
These scones are perfect for a quick on-the-go bite in the morning, for serving your friends and family with tea or coffee, for bringing to a baby shower or spring or summer party, or pretty much anytime.
Here's Why You'll Love This Recipe
- These rhubarb scones are easy to make, but they taste like you spent hours on them.
- Rhubarb has a tart, fruity flavor that goes well with the buttery dough.
- These are perfect for spring brunches, weekend breakfasts, Mother's Day, Easter, or whenever you want a homemade treat that isn't too sweet.
- Best of all, you can make them in about 40 minutes.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
- All-purpose flour: Gives the scones structure while keeping the texture tender.
- Granulated sugar: Adds sweetness and helps balance the tart rhubarb.
- Baking powder: Helps the scones rise and gives them a light, fluffy crumb.
- Kosher salt: Brings out the buttery flavor and keeps the sweetness from tasting flat.
- Ground cinnamon: Adds warmth and is perfect with the rhubarb and orange.
- Orange zest: Brightens the flavor and adds a fresh citrus note to the scones.
- Cold unsalted butter: This helps create flaky layers and rich flavor. Keep it cold for the best results.
- Rhubarb: Adds a tart, fruity bite. Fresh rhubarb is great, but you can use frozen if it's diced and not too wet.
- Heavy cream: Adds moisture, richness, and tenderness to the dough.
- Egg: Helps bind the dough and gives the scones structure.
- Vanilla extract: Rounds out the flavor and adds a soft sweetness.
- Extra heavy cream: Brush this on top to help the scones bake up golden and attractive.
- Turbinado sugar: Optional, but it adds sparkle, crunch, and a bakery-style touch.
In Photos: How To Make Rhubarb Scones
Step 1: Combine Dry Ingredients
Whisk the dry ingredients together in a large mixing bowl. Add the butter and work it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Step 2: Add Rhubarb
Add the rhubarb and toss gently to distribute evenly.
Step 3: Mix Wet Ingredients & Combine
In a small bowl, whisk the wet ingredients together. Pour the mixture into the dry ingredients and stir just until a shaggy dough forms.
Step 4: Form Scones
Turn the dough onto a lightly floured surface and gently press it together into a circle approximately 1 inch thick. Cut into 8 wedges.
Step 5: Bush & Sugar
Brush the tops with the remaining tablespoon of heavy cream and sprinkle with turbinado sugar, if using.
Step 6: Bake
Bake for 18-22 minutes, or until lightly golden around the edges and set in the center.
Helpful Tips and Tricks
- While the turbinado sugar is optional, it's worth adding for a nice, subtle crunch to contrast the tender scones.
- If you'd like to top these scones with a glaze, simply whisk together 1 cup of confectioners' sugar with 3 tablespoons of fresh-squeezed orange or lemon juice.
Ingredients
- 2 ½ cups all-purpose flour, (300 g)
- ½ cup granulated sugar, (100 g)
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 1 tablespoon orange zest, (1 orange)
- ½ cup cold unsalted butter, cubed (113 g)
- 1 ¼ cups rhubarb, diced (160 g)
- ½ cup heavy cream, (120 ml)
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 tablespoon heavy cream, for brushing
- Turbinado sugar, for topping (optional)
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk the flour, sugar, baking powder, salt, cinnamon, and orange zest together in a large mixing bowl. Add the butter and work it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Add the rhubarb and toss gently to distribute evenly.
- In a small bowl, whisk the heavy cream, egg, and vanilla extract together. Pour the mixture into the dry ingredients and stir just until a shaggy dough forms. Do not overmix. If the dough feels overly sticky, add 1-2 tablespoons additional flour.
- Turn the dough onto a lightly floured surface and gently press it together into a circle approximately 1 inch thick. Cut into 8 wedges and transfer to the prepared baking sheet, spacing the scones slightly apart.
- Brush the tops with the remaining tablespoon of heavy cream and sprinkle with turbinado sugar, if using. Bake for 18-22 minutes, or until lightly golden around the edges and set in the center.
