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Rhubarb Scones: The Best Tender and Buttery Spring Bake

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Rhubarb scones are tender, buttery pastries filled with sweet-tart fresh rhubarb. Perfect for spring brunch or breakfast, these flaky homemade scones are easy to make and full of seasonal flavor.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup fresh rhubarb, diced
  • 3/4 cup heavy cream (or buttermilk)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Extra cream and coarse sugar for topping (optional)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add cold cubed butter and cut it into the flour mixture using a pastry cutter or fingertips until coarse crumbs form.
  4. Gently fold in diced rhubarb, coating it lightly with flour.
  5. In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
  6. Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
  7. Turn dough onto a lightly floured surface and pat into a 1-inch thick circle.
  8. Cut into 8 wedges and place on the prepared baking sheet.
  9. Brush tops with cream and sprinkle with coarse sugar if desired.
  10. Bake for 18–22 minutes, until golden brown. Cool slightly before serving.

Notes

  • Keep butter cold to ensure flaky texture.
  • Do not overmix the dough to avoid dense scones.
  • If using frozen rhubarb, thaw and pat dry before adding.
  • Store in an airtight container for up to 2 days at room temperature.
  • Freeze baked or unbaked scones for up to 2 months.

Nutrition

Find it online: https://recipeeasily.com/rhubarb-scones/