Rhubarb scones are a delightful treat that perfectly balance the tartness of rhubarb with the sweetness of sugar, making them an ideal accompaniment for morning coffee or afternoon tea. These scones boast a flaky texture and a subtle, tangy flavor that will elevate your baking repertoire and impress your family and friends.

Why make this recipe

Making rhubarb scones allows you to enjoy the unique and delightful taste of rhubarb in a new and exciting way. This versatile recipe is simple enough for beginners yet satisfying for experienced bakers. The combination of cold butter and buttermilk creates a tender crumb, while the chopped rhubarb adds a pop of flavor that distinguishes these scones from traditional options. Furthermore, these scones can be made with minimal fuss and are perfect for breakfast, brunch, or a cozy afternoon snack.

How to make Rhubarb Scones

Ingredients:

1 cup chopped rhubarb (about 1-3 stalks, depending on size)
1/2 cup granulated sugar
2 1/4 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 tsp vanilla extract
8 Tbsp unsalted cold butter (cut in pieces)
1/2 cup possibly a little bit more cold buttermilk or half and half

Directions:

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
Add the dry ingredients. In a food processor, add the sugar, flour, baking powder, and salt, then pulse to combine.
Combine with butter. Drop in the pieces of cold butter and pulse about 20-25 times until the mixture resembles coarse crumbs.
Mix with wet ingredients. Transfer the mixture to a large mixing bowl. Add the buttermilk or half and half, and vanilla extract. Mix gently with a large spoon until the dough comes together; it will be crumbly. If it feels very dry, drizzle in a little more buttermilk or half and half. Gently fold in the chopped rhubarb.
Shape the scones. Turn the mixture onto a floured surface and knead a few times with floured hands until it forms a cohesive dough. Pat it out into a rectangular shape and use a 3-inch biscuit cutter to cut out the scones. Alternatively, cut the dough into squares if you prefer.
Bake the scones. Arrange the scones 2 inches apart on the lined baking sheet and bake for about 20 minutes, until just starting to turn golden. Be careful not to overbake.

How to serve Rhubarb Scones

These rhubarb scones are best served warm, either plain or with a spread of butter. They can also be enhanced with a drizzle of honey, maple syrup, or clotted cream for an indulgent touch. Pair them with tea or coffee for a delightful afternoon break.

How to store Rhubarb Scones

To store rhubarb scones, allow them to cool completely, then place them in an airtight container. They can be kept at room temperature for up to two days or refrigerated for up to a week. For longer storage, consider freezing the scones. Wrap them tightly in plastic wrap and place them in a freezer-safe bag or container; they can be frozen for up to three months.

Tips to make Rhubarb Scones

Use fresh rhubarb for the best flavor and texture.
Make sure your butter is cold and cut into small pieces for optimal flakiness.
Do not overmix the dough, as this can lead to tough scones.
Experiment with adding spices like cinnamon or nutmeg to the dough for an extra flavor boost.

Variation

For a twist on rhubarb scones, consider adding chopped strawberries or raspberries to the dough for a fruity combination. You can also play with the flavors by incorporating lemon zest or orange zest for a refreshing citrus touch.

FAQs

Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb; just be sure to thaw and drain it completely to avoid excess moisture in your scones.

Can I make these scones ahead of time?
Absolutely! You can prepare the dough and cut the scones in advance, then refrigerate them before baking. They can also be frozen and baked directly from the freezer, adding a few extra minutes to the baking time.

What should I do if my dough is too sticky?
If your dough feels too sticky, sprinkle a little extra flour onto your work surface and hands while shaping the scones. However, be careful not to add too much flour, as it can alter the texture of the scones.

Rhubarb Scones

Delightful rhubarb scones that balance tartness and sweetness, perfect for morning coffee or afternoon tea.

Prep Time 15

Cook Time 20

Total Time 35

Serving Size scones

Ingredients

Dry Ingredients

2.25 cups 2 1/4 cups all-purpose flour For the scone base
1 Tbsp 1 Tbsp baking powder Leavening agent
0.5 tsp 1/2 tsp salt Enhances flavor
0.5 cup 1/2 cup granulated sugar For sweetness

Wet Ingredients

1 cup 1 cup chopped rhubarb Chopped, about 1-3 stalks
1 tsp 1 tsp vanilla extract For flavor
8 Tbsp 8 Tbsp unsalted cold butter Cut into pieces, for flakiness
0.5 cup 1/2 cup cold buttermilk or half and half Can add a little more if needed

Instructions

Preparation

Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
In a food processor, combine sugar, flour, baking powder, and salt. Pulse to combine.
Add cold butter and pulse about 20-25 times until the mixture resembles coarse crumbs.
Transfer to a mixing bowl. Add buttermilk or half and half and vanilla extract. Mix gently until the dough comes together.
Fold in the chopped rhubarb.

Shaping and Baking

Turn the mixture onto a floured surface and knead a few times. Pat into a rectangular shape.
Cut out scones using a 3-inch biscuit cutter or cut into squares.
Arrange scones on the lined baking sheet, 2 inches apart, and bake for about 20 minutes until just golden.

Notes

Best served warm, you can add butter, honey, maple syrup, or clotted cream for extra enjoyment. Store in an airtight container for up to 2 days at room temperature or refrigerate for up to a week. Scones can be frozen for up to 3 months.