Go Back

Rhubarb Scones

These delicious rhubarb scones feature a perfect balance of sweetness and tartness, making them a delightful treat for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Snack
Cuisine: American, Bakery
Calories: 190
Ingredients Method Notes

Ingredients
  

For the Scones
  • 2 cups all-purpose flour Use high-quality flour for better structure.
  • 1/2 cup granulated sugar This balances the tartness of the rhubarb.
  • 1 tablespoon baking powder For that perfect rise!
  • 1/2 teaspoon salt Enhances flavors.
  • 1/2 cup cold butter, cubed It’s essential for flaky layers; keep it cold!
  • 3/4 cup buttermilk Adds moisture; feel free to substitute with regular milk + lemon juice.
  • 1 cup fresh rhubarb, chopped The star of the show! Make sure it’s fresh for the best flavor.
  • 1 teaspoon vanilla extract For a backdrop of warmth.
  • 1 tablespoon additional sugar Optional: For sprinkling on top for an enticing finish.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix together the flour, sugar, baking powder, and salt until well combined.
  3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs, creating pockets of butter for a flaky texture.
  4. Stir in the chopped rhubarb, folding gently to avoid bruising the fruit.
  5. In a separate bowl, combine buttermilk and vanilla extract. Gradually add this to the dry ingredients, mixing until just combined; don’t overmix—lumps are okay!
  6. Turn the dough onto a floured surface and knead gently, patting it into a circle about 1 inch thick.
  7. Cut into wedges or rounds and place on the prepared baking sheet.
  8. Optional: Sprinkle with additional sugar if desired for extra sweetness.
  9. Bake for 15-20 minutes until they are golden brown and a toothpick inserted into the middle comes out clean.
  10. Allow to cool slightly before serving, so they firm up a bit.

Notes

Chill your ingredients: Keeping your butter cold helps create flakiness. Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. They also freeze well.