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Rhubarb Scones: The Best Flaky Spring Recipe

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Rhubarb Scones are buttery, flaky, and perfectly tangy pastries made with fresh rhubarb. These tender homemade scones are ideal for breakfast, brunch, or afternoon tea.

  • Author: Catherine
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 scones 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold and cubed
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh rhubarb, diced (1/4-inch pieces)
  • 1 tablespoon coarse sugar (optional, for topping)

Instructions

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add cold cubed butter and cut into the flour mixture until it resembles coarse crumbs.
  4. In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
  5. Gradually pour wet ingredients into dry ingredients and stir gently until just combined.
  6. Fold in diced rhubarb carefully to distribute evenly.
  7. Turn dough onto a lightly floured surface and gently pat into a 1-inch thick circle.
  8. Cut into 8 wedges and place onto prepared baking sheet.
  9. Brush tops lightly with cream and sprinkle with coarse sugar if desired.
  10. Chill shaped scones for 15 minutes.
  11. Bake for 18–22 minutes or until golden brown.
  12. Cool for 10 minutes before serving.

Notes

  • Keep butter very cold to ensure flaky layers.
  • Avoid overmixing the dough to prevent dense scones.
  • If using frozen rhubarb, thaw and drain well before adding.
  • Chilling the dough before baking improves rise and texture.
  • Store in an airtight container for up to 2 days or freeze for longer storage.

Nutrition

Find it online: https://recipeshots.com/rhubarb-scones/