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Rhubarb Scones Recipe

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These tender and buttery rhubarb scones are perfectly balanced with bright, tart pieces of fresh rhubarb in every bite. Soft, flaky, and lightly sweet, they make a beautiful addition to spring mornings, brunch, or afternoon coffee.

Ingredients

2 1/2 cups (315g) all-purpose flour

1/2 cup (100g) granulated sugar

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup (113g) cold unsalted butter, cut into cubes

1 cup fresh rhubarb, chopped into 1/2-inch pieces

3/4 cup (180ml) buttermilk, plus more for brushing

1 tsp vanilla extract

1 large egg

Coarse sugar for sprinkling (optional)

Honey or glaze for drizzling (optional)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Keep the chopped rhubarb refrigerated until ready to use.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
  3. Cut the cold butter into the dry ingredients using a pastry cutter, fork, or fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter.
  4. Gently fold in the cold rhubarb, coating the pieces lightly with flour.
  5. In a separate bowl, whisk together the buttermilk, vanilla extract, and egg until smooth.
  6. Pour the wet ingredients into the dry ingredients and stir gently until a shaggy dough forms. Do not overmix.
  7. Turn the dough onto a lightly floured surface and knead gently 2 to 3 times just until it comes together. Pat into a 1-inch thick circle and cut into 8 wedges.
  8. Place the wedges on the prepared baking sheet. Brush the tops with buttermilk and sprinkle with coarse sugar if desired.
  9. Bake for 18 to 22 minutes, until golden brown and the bottoms sound hollow when tapped.
  10. Cool on a wire rack for 10 to 15 minutes before serving. Drizzle with honey or glaze if desired.

Notes

For a strawberry rhubarb variation, replace 1/2 cup of rhubarb with chopped strawberries.

If rhubarb is very tart, toss it with 1 teaspoon sugar before folding into the dough.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Reheat in a 300°F oven for 5 to 8 minutes or microwave for 15 to 20 seconds.

Freeze baked scones for up to 2 months and reheat from frozen.

Nutrition

Find it online: https://chocolatecoveredamy.com/rhubarb-scones-recipe/