Easy Rhubarb Scones

why make this recipe

Making Easy Rhubarb Scones is a delightful way to enjoy the unique tartness of rhubarb paired with a soft and buttery scone. These scones are quick to prepare and bake, perfect for breakfast or a snack with tea or coffee. The sweet glaze adds a lovely touch, making them just that little bit special. Whether you’re a seasoned baker or new to the kitchen, these scones are simple and rewarding.

how to make Easy Rhubarb Scones

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 Tablespoon baking powder
• ½ teaspoon salt
• 1 cup diced rhubarb
• 1 ¼ cup heavy whipping cream
• 1 Tablespoon granulated sugar
• 3 Tablespoons butter (melted)
• 3/4 cup powdered sugar
• 2 Tablespoons whipping cream
• 1/2 teaspoon vanilla extract

Directions:

1. For the Scones, preheat your oven to 400°F (200°C).
2. In a large bowl, mix flour, sugar, baking powder, and salt together.
3. Stir in the diced rhubarb until evenly distributed.
4. Add the cream to the mixture and stir just until the dough starts to form.
5. Knead the dough gently in the bowl until it holds together.
6. Form the dough into a circle about 10 inches in diameter and 3/4 inch thick on a lightly greased cookie sheet.
7. Cut the dough into 8 wedges and space them 2 inches apart.
8. Sprinkle the scones with 1 Tablespoon of sugar.
9. Bake at 400°F until very light golden brown, which should take about 20-25 minutes. (Be careful not to overbake them, as this will make them dry!)
10. Once baked, brush the scones with melted butter and serve warm.
11. Store any leftovers at room temperature in an airtight container for up to 3 days.

For the OPTIONAL Glaze:

1. In a small bowl, mix all the glaze ingredients together and whisk until smooth.
2. Drizzle the glaze over the scones once they have cooled.

how to serve Easy Rhubarb Scones

Serve the Easy Rhubarb Scones warm, either plain or with a drizzle of the optional glaze. They are great on their own or paired with butter, jam, or clotted cream. Enjoy them with a hot cup of tea or coffee for a comforting treat.

how to store Easy Rhubarb Scones

To keep your scones fresh, store them in an airtight container at room temperature. If you have any leftovers, they will last for up to 3 days. For longer storage, you can freeze the scones by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. Thaw them at room temperature before serving.

tips to make Easy Rhubarb Scones

• Use fresh rhubarb for the best flavor. If you can’t find fresh, frozen rhubarb works, but make sure to thaw and drain it well before using.
• Avoid overmixing the dough to keep the scones tender.
• Feel free to adjust the amount of sugar based on your taste preference, especially since rhubarb is quite tart.
• For a different flavor, consider adding a teaspoon of almond extract to the dough.

variation

You can customize these scones by adding other fruits like strawberries or blueberries for a mixed berry flavor. Nuts, such as walnuts or pecans, can also be added for some crunch.

FAQs

1. Can I use other fruits instead of rhubarb?
   Yes, you can use fruits like strawberries, blueberries, or even cherries to make different flavored scones.

2. What if I don’t have heavy cream?
   You can substitute heavy cream with half-and-half or whole milk, but the scones may not be as rich and tender.

3. Can I make the dough ahead of time?
   Yes, you can prepare the dough and refrigerate it for a few hours. Just keep in mind that it may need a little more time to bake if it’s cold from the fridge.

Easy Rhubarb Scones

Delightful scones featuring the tartness of rhubarb, perfect for breakfast or a snack, especially when paired with tea or coffee.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 scones

Course: Breakfast, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

For the Scone

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup diced rhubarb Use fresh for best flavor
• 1 1/4 cup heavy whipping cream Can substitute with half-and-half or whole milk
• 1 Tablespoon granulated sugar For sprinkling on top
• 3 Tablespoons butter Melted, for brushing

For the Glaze (Optional)

• 3/4 cup powdered sugar
• 2 Tablespoons whipping cream Can adjust for desired consistency
• 1/2 teaspoon vanilla extract

Method

 

Preparation

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix flour, sugar, baking powder, and salt together.
3. Stir in the diced rhubarb until evenly distributed.
4. Add the cream to the mixture and stir just until the dough starts to form.
5. Knead the dough gently in the bowl until it holds together.

Baking

1. Form the dough into a circle about 10 inches in diameter and 3/4 inch thick on a lightly greased cookie sheet.
2. Cut the dough into 8 wedges and space them 2 inches apart.
3. Sprinkle the scones with 1 Tablespoon of sugar.
4. Bake at 400°F until very light golden brown, about 20-25 minutes. Be careful not to overbake them!
5. Once baked, brush the scones with melted butter and serve warm.

Glazing (Optional)

1. In a small bowl, mix all the glaze ingredients together and whisk until smooth.
2. Drizzle the glaze over the scones once they have cooled.

Notes

Serve warm, with butter, jam, or clotted cream. For storage, keep in an airtight container at room temperature for up to 3 days. Freeze tightly wrapped for longer storage.