My morning just got a little brighter and a little sweeter with these fluffy rhubarb scones! Making scones is calming for me, they are simple to make and don’t require a whole lot of concentration. There are no loud mixers running, or a long list of ingredients or steps; just the simple act of mixing, folding and cutting. You can make them as complicated or simple as you’d like, and sometimes all you really need is simplicity – letting the few ingredients speak for themselves. And that’s just what rhubarb does; it speaks for itself!
Rhubarb season is in full bloom, and I love coming up with new and exciting recipes to create. This scone recipe has become a yearly favourite for me and my family. And I can’t wait for it to become one of your spring baking traditions too!
This is a simple scone recipe and most of the ingredients you’ll have in your pantry. The star ingredient is fresh rhubarb (of course) that you can easily find in the spring at markets, and grocery stores (or if you have your own beautiful stalks growing at home). Don’t forget that the leafy parts of the rhubarb stalks are not to be consumed.
- Unsalted Butter
Tips To Make The Perfect Rhubarb Scone
- Make sure you use cold butter and cut your butter into smaller cubes before working them into the flour mixture. This will prevent overworking the butter and causing the fats to soften.
- Resist the urge to add more liquid, this is a crumbly dough. Continue to fold the dough on top of itself and press down until the dough comes together.
- Use a sharp edged cookie cutter as it will have to cut through the crisp rhubarb too. If you don’t have a sharp edged cookie cutter then use a large knife and cut into squares.
- Place the unbaked scones in the freezer for 5 minutes before baking. This will firm up the fats in the butter which will create a flaky scone.
How To Make Rhubarb Scones
Step One: Cut butter into cubes. In a large bowl mix flour, baking powder, salt, and sugar together. Add butter.
Step Two: Using a pastry cutter, cut butter into flour mixture until fine crumbs form. Add milk and vanilla extract.
Step Three: Mix with a fork until ragged and dough starts to form. Pour the mixture out onto a lightly floured work surface.
Step Four: Bring the dough together by folding the dough over itself. Gently, but firmly using the palm of your hand press the dough out into a rectangle, add chopped rhubarb on top, press rhubarb into the dough and fold over so you have a middle layer of rhubarb. Again gently press the dough out to approx. 3/4 – 1 inch thick.
Step Five: Using a round cookie cutter, cut out scones.
Step Six: Place scones on a lined baking sheet approx. 2-3 inches apart. Brush the tops of the scones with whipping cream and sprinkle the tops with coarse sugar.
Step Seven: Bake for 15 minutes or until bottoms are browned and scones have puffed and set in the middle.
Happy scone baking 🙂Print
These rhubarb scones are fluffy, light, and a little tart! The rhubarb is layered in the middle of each scone for a perfect match to a buttery, flaky scone.
- Prep Time: 12 mins
- Cook Time: 15 mins
- Total Time: 27 mins
- Yield: 10– 12 scones 1x
- Category: Breakfast
- Cuisine: Bristish
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1/3 cup unsalted butter, cold and cubed
- 1/2 cup full milk
- 1/2 teaspoon vanilla
- 1 cup fresh rhubarb, sliced and chopped (approx. 1 large stalk)
- Whipping cream for brushing on top (extra to serve with scones if desired)
- Coarse sugar for sprinkling tops
- Line a baking sheet with parchment paper and set it aside.
- Preheat your oven to 400˚F.
- In a large bowl mix flour, baking powder, salt, and sugar together. Using a pastry cutter, cut butter into flour mixture until pea size crumbs form.
- Add milk and vanilla, mix with a fork until ragged and dough starts to form.
- Pour the mixture out onto a work surface and bring the dough together by folding the dough over itself. This is a very crumbly dough, resist the urge to add more liquid. Keep folding the dough on top of itself until it comes together.
- Gently, but firmly using the palm of your hand press the dough out into a rectangle, add chopped rhubarb on top and gently press into the dough. Fold dough in half (over itself) so you have a middle layer of rhubarb. Again gently press the dough out to approx. 3/4-1 inch thick.
- Using a round cookie cutter, cut out scones and place them on a lined baking sheet approx. 2-3 inches apart (you can use the scraps by gently pressing them together to make use of all the dough, but don’t re-roll them).
- Brush the tops of the scones with whipping cream and sprinkle the tops with coarse sugar.
- Place the unbaked scones in the freezer for 5 minutes.
- Bake for 15 minutes or until bottoms are browned and scones have puffed and set in the middle.
Store in a tin for up to 2 days. Best served warm from the oven.
Scones will freeze well, just reheat when ready to serve.
- Serving Size: 1 scone
- Calories: 105
- Sugar: 3.8g
- Sodium: 74mg
- Fat: 4.7g
- Saturated Fat: 2.9g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 14.6g
- Fiber: 0.5g
- Protein: 1.7g
- Cholesterol: 13mg
Keywords: Rhubarb, Scones, Breakfast, Spring
In Ontario, rhubarb is in season from the beginning of April to June. If you are harvesting your own rhubarb it will depend on how old the plant is, the older the plant the sooner you’ll see rhubarb stalks.
No, stay away from eating the green leaves on rhubarb stalks as they are not for consumption and are toxic. Trim the leaves off the plant and toss.
Scones are best enjoyed the day of but will last 2 days stored in a tin or an airtight container.
Yes, you can freeze scones before you bake them or after. Place baked scones in an airtight container for up to 2 months and reheat as needed. For unbaked scones, follow the recipe until ready to brush the tops of the scones and freeze in a container. When ready to bake remove scones, let them rest for 10 minutes and continue to follow the recipe from where you left off.
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