Rhubarb Scones

5 from 11 votes

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.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast and Brunch

Cuisine: British

Servings:

Calories: 359kcal

Author: Tristin @ Home Cooked Harvest

Ingredients

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

Instructions

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.

Notes

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.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition