Rhubarb Scones

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Rhubarb Scones

Summer brings a bounty of fresh flavors, and rhubarb is a vibrant ingredient that shines in baked goods. These Rhubarb Scones are a delightful way to celebrate the season. They’re bursting with sweet and tart rhubarb pieces, enveloped in a tender, buttery scone dough.

This recipe is approachable for bakers of all levels. Simple pantry staples and fresh rhubarb come together to create a treat that’s perfect for breakfast, brunch, afternoon tea, or even dessert.

We’ve included tips for substitutions and customization, so you can tailor the scones to your taste. For a richer flavor, try using heavy cream instead of buttermilk. If your rhubarb is on the tart side, don’t hesitate to add a touch more sugar.

These scones are best enjoyed fresh out of the oven, but they also store well for a day or two. So whip up a batch this weekend and enjoy the taste of summer!

Questions I often get asked about this recipe:

Can I use a different type of flour?
Whole wheat flour can be substituted for all-purpose flour, but the scones might be slightly denser.

Don’t have buttermilk, what can I use instead?
You can make a buttermilk substitute by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes before using.

What if I don’t have fresh rhubarb?
Frozen rhubarb can be used in place of fresh. Just thaw it and drain off any excess liquid before adding it to the dough.

My scones aren’t rising, what did I do wrong?
Overmixing the dough can prevent the scones from rising. Make sure you just mix until the ingredients are combined.

How can I tell when the scones are done?
The scones are done when they are golden brown and cooked through. You can insert a toothpick into the center – it should come out clean.

Can I freeze the scones?
Yes, you can freeze the baked scones for up to 3 months. Thaw them at room temperature before serving.

What’s the best way to serve scones?
Warm scones are best! Serve them with butter, jam, clotted cream, or whipped cream.

What you need to make Rhubarb Scones:

2 ¼ cups (280g) all-purpose flour

½ cup (1 stick) cold unsalted butter, cubed

¼ cup (50g) granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup (120ml) buttermilk

1 large egg yolk

1 ½ cups (150g) chopped fresh rhubarb

¼ cup (60ml) granulated sugar for sprinkling (optional)

How to make it:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. There should still be some pea-sized butter chunks. 

In a separate bowl, whisk together the buttermilk and egg yolk.

Add the wet ingredients to the dry ingredients and mix with a fork until just combined. Be careful not to overmix.

Gently fold in the chopped rhubarb.

Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch thick.

Use a knife or bench scraper to cut the dough into 8 wedges.

Transfer the wedges to the prepared baking sheet, leaving space between them for spreading. 1 (Optional) Sprinkle the tops of the scones with additional granulated sugar for a bit of extra sweetness. 

Bake for 18-20 minutes, or until golden brown and cooked through.

Let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

Tips:

For richer scones, use heavy cream instead of buttermilk.

If your rhubarb is very tart, you may want to add a tablespoon or two of additional sugar to the dough.

You can substitute frozen rhubarb for fresh rhubarb. Thaw the rhubarb and drain off any excess liquid before using.

Serve the scones warm with butter, jam, or whipped cream.

These scones can be stored at room temperature in an airtight container for up to 2 days.

Latest Reviews:

Five stars! Perfect Brunch Treat – These scones are amazing! I made them for a Mother’s Day brunch and they were a huge hit. The dough was so easy to work with and the scones came out light and fluffy with just the right amount of sweetness from the rhubarb. I loved the tartness peeking through. I served them with homemade strawberry jam and everyone devoured them. Thanks for a wonderful recipe! Sara D.

Delicious and Easy. Even a Baking Novice Can Do It – This is the first time I’ve ever attempted making scones and let me tell you, they were a success! The recipe was super straightforward and easy to follow, even for someone like me who usually messes up boxed cake mixes. The scones themself were incredible – buttery, flaky, and packed with rhubarb flavor. I didn’t have any buttermilk on hand so I used the vinegar substitute, and it worked perfectly. Definitely will be making these again! Jonny D.

Great Recipe for Beginners – These rhubarb scones are the perfect way to welcome spring! The recipe is simple enough for beginners but yields impressive results. I loved that I could use ingredients I already had on hand. The scones themself were delightful – tender, flavorful, and not overly sweet. I found the optional sugar sprinkle on top added a nice touch of sweetness. These will definitely be a regular recipe in my house! Lyssa L.

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