Rhubarb Scones are full of tart rhubarb and balanced with just a pinch of sweetness. If you have ever wanted to know how to make scones from scratch this rhubarb scone recipe is what you are looking for.
These Rhubarb Scones make a delicious and quick breakfast or brunch. We love sweet breakfast recipes like this Apple Cinnamon Crunch Bread or Bakery Style Strawberry Muffins. If you are running behind in the mornings, you definitely need this breakfast recipe in your life!
Once you make this rhubarb scones recipe, you will no longer be ordering scones from Starbucks or making scones with Bisquick. You will see just how easy they are to make in your own kitchen and they taste better, too because you can control exactly what goes into them.
I am not in any way claiming that these scones are a traditional British recipe. But the scones you find in the United States are typically super sweet due to added sugars, glazed toppings, and mix-ins. Absolutely nothing wrong with sweet scones, this just happens to be an unsweet version.
These scones are made from scratch and only have a hint of sweetness, but you can really taste the tanginess of the rhubarb coming through. If you want an unsweet scone recipe that goes great with a cup of coffee or tea, these are the perfect fruit scones.
In Europe, scones aren’t very sweet (sometimes some raisins get thrown in) and are often served with jam or clotted cream. What is clotted cream, you may ask? It is a cream that has the same consistency as cream cheese and most beloved due to its creamy nature rather than its flavor. Making your own clotted cream can take a bit of time, but it may be worth it as I don’t know how easily it is found in the states.
Where do Scones Originate From?
If you are curious who invented scones, they say there is not one particular person who invented them but that they originated in Scotland, England, or Ireland. There is a debate as to where they originally started, but he earliest written mention of them is in a poem written by a Scottish poet.
Can You Use Frozen Rhubarb?
Rhubarb only sticks around for a short amount of time when it’s in season, so buying a bunch and freezing it is a great idea to be able to use it year round. If you use frozen rhubarb in this scone recipe, add it in still frozen.
How to Freeze Rhubarb
Clean the rhubarb by washing it. Dry off rhubarb completely. Cut off the leafy part and the ends of the rhubarb stalks. Slice the stalks into 1/2″ pieces and place them on a lined baking sheet. Freeze the pan of rhubarb for an hour, then place in an airtight container for 6 months to a year.
Scones vs. Biscuits
The difference between scones and biscuits is mostly in the texture of the baked good. Scones are more tender and biscuits are more flakey. When making scones you want the butter to be well combined with the dry ingredients. With biscuits you want bigger chunks of butter to create flaky, delicious layers. In the U.K., British scones are more like American biscuits. Usually more savory than sweet and will occasionally include cheese, raisins or dates mixed into the dough.
Can Scones be Frozen?
Scones freeze well. Just let them cool and place in an airtight container. They will last about 3 months. Also, scone dough freezes really well, so you can make a couple batches of dough, shape them up and freeze them up to use at a later time.
- Flour: These are scones with plain flour, all-purpose flour is all you need.
- Brown Sugar: You can use light or dark brown sugar.
- Baking Powder: Make sure your baking powder is fresh.
- Salt: I like to use sea salt.
- Butter: You will want to use unsalted butter.
- Egg: You will need one large egg.
- Heavy Whipping Cream
- Vanilla Extract: Make sure to use vanilla extract and not vanilla flavoring.
- Rhubarb: You will need 2-3 stalks of fresh or frozen rhubarb.
How to Make Scones
- Preheat your oven. Preheat the oven to 400°F and line a baking sheet with parchment. You can also use a round pizza stone with or without parchment.
- Prepare the rhubarb. Wash the rhubarb and cut off the leafy stalk and the end. Cut the rhubarb into 1/4″ pieces
- Combine dry ingredients. In a large bowl or food processor, combine flour, brown sugar, baking powder, and salt.
- Cut in Butter. Add butter into the dry ingredients. Use your hands to massage the mixture until it is a fine sand. You could use a pastry cutter or forks to cut the butter until mixture is will blended. My favorite way to combine the butter with the dry ingredients is to pulse it a few times in the food processor, until the mixture is crumbly.
- Combine wet ingredients. In a large bowl, combine whipping cream, egg, and vanilla. Pour the dry ingredients into the wet ingredients and stir until just combined.
- Fold in delicate ingredients. Gently fold in rhubarb.
- Flour a surface. Add flour to a counter or a cutting board. Place the dough on the floured surface. If dough is too sticky, add in a little flour to help the consistency.
- Shape the dough. Press the dough out into a circle that is about 1/2 inch thick. Place onto prepared baking sheet, separating the wedges by about 1/4 inch.
- Bake the scones. Scones need to be baked for 22-25 minutes. They should be a light golden brown.
Rhubarb Scone Recipe Tips
- Cold butter. Make sure to keep your butter in the refrigerator until you are just about to use it. This recipe requires cold butter.
- Cold eggs. Use cold eggs for the best scones.
- Using fresh baking soda. It is key to use fresh ingredients especially fresh baking soda. Test to make sure your baking soda is still fresh by adding a pinch to a little vinegar. If it fizzes, it is still good to use.
- Cooking. Make sure to separate the scone dough triangles at least 1/4″ apart from each other so they cook evenly.
Commonly Asked Questions
- Are scones healthy? Unfortunately, I would not categorize scones in the healthy department. Even though there is some fruit in these, they still contain sugar, butter, and flour. But, I believe that enjoying everything in moderation is a must.
- Are scones supposed to be dry? Yes, scones are a lot like biscuits. They are kind of dry and crumbly. But that is what we love about them!! Spread on some jelly or butter or clotted cream to make them less dry.
- How to eat scones? Because scones are kind of like biscuits, they make a delicious small bite to eat at either breakfast, brunch, or with afternoon tea. I just pick mine right up and eat like a danish, but feel welcome to use a fork if you like. Scones are perfect when accompanied with coffee or tea. In Europe, scones are spread with clotted cream or jelly and always served with tea.
- Add strawberries. Add 1 cup of diced up strawberries to make these strawberry rhubarb scones.
- How to make a glaze. Add a simple powdered sugar glaze to these scones after they have cooled down from cooking. Take 3/4 cup of powdered sugar and mix in 1-2 tablespoons of milk. Either spoon it over the scones or put it in a plastic zip bag, snip a small amount off of one of the corners and drizzle it on the scones.
- Add more rhubarb. If you are a rhubarb lover, try adding an extra 1/4 cup to these scones.
Storage Instructions for Scones
It is best to enjoy rhubarb scones on the day they were prepared. If you happen to have some left over, just follow these instructions to store scones.
- How to Refrigerate: Let the scones cool and put in a glass container or BPA-free airtight plastic container or zipper bag. They should last about a 5-6 days in the fridge.
- How to Store Scones at Room Temperature: Store baked scones at room temp for 1-2 days in an airtight container.
- How to Freeze Scones: Scones freeze well. Let them cool off completely before putting into an airtight glass, BPA-free freezer-safe bag or freezer-safe plastic container. Make sure to label with the recipe and the date. The scones should last about 3 months in the freezer.
- How to Thaw Scones: Thaw the frozen scones at room temperature until thawed.
- How to Reheat Scones: Reheat scones in the microwave for a few seconds at a time until desired warmth is reached. You can also reheat them at 350° F for 8-10 minutes.
Try these other breakfast favorites!
- Bakery Style Strawberry Muffins
- Mini Banana Muffins
- Omelet in a Mug
- Apple Cinnamon Loaf
- Rhubarb Muffins
- Smoked Salmon Eggs Benedict
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- 2 1/4 cups all-purpose flour
- 1/3 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter cold and cut in cubes
- 1 large egg
- 3/4 cup heavy whipping cream
- 2 teaspoons vanilla
- 1 1/2 cups rhubarb 1/2" pieces
- Preheat the oven to 400°F and line a baking sheet with parchment. You can also use a round pizza stone with or without parchment.
- Wash the rhubarb and cut off the leafy stalk and the end. Cut the rhubarb into 1/2" pieces.
- In a large bowl or food processor, combine flour, brown sugar, baking powder, and salt.
- Add butter into the dry ingredients. Use your hands to massage the mixture until it is a fine sand. You could use a pastry cutter or forks to cut the butter until mixture is well blended. Or combine the butter with the dry ingredients and pulse it a bunch of times in the food processor, until the mixture is crumbly.
- In a large bowl, combine whipping cream, egg, and vanilla. Pour the dry ingredients into the wet ingredients and stir until just combined. Gently fold in rhubarb.
- Add a sprinkling of flour to a counter or a cutting board. Place the dough on the floured surface.
- Press the dough out into a circle (or separate into two circles) that is about 1/2 inch thick. Place onto prepared baking sheet, separating the wedges by 1/4-1/2 inch.
- Scones need to be baked for 22-25 minutes. They should be a light golden brown.
- Add 1 cup of diced up strawberries to make these strawberry rhubarb scones.
- Add a simple powdered sugar glaze to these scones after they have cooled down from cooking. Take 3/4 cup of powdered sugar and mix in 1-2 tablespoons of milk. Either spoon it over the scones or put it in a plastic zip bag, snip a small amount off of one of the corners and drizzle it on the scones.
- Use cold butter and eggs.
- Cooked scones will last 5-6 days in an airtight container in the refrigerator or 1-2 days at room temperature.
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Please let me know how it turned out!