Soft and fluffy scones packed full of fresh rhubarb. These Rhubarb Scones are the perfect spring treat!
If you’ve never had homemade scones before, they’re a delicious treat!
If you love scones, you’ll want to try our recipes for Peach Scones, Strawberry Scones, and Pomegranate Scones, too!
Making scones is very similar to making biscuits. Both are very easy to do, so they’re a great recipe to start with if you’ve never baked before.
Tips for making perfect rhubarb scones:
The key to making amazing scones is in the butter.
Always use cold butter. This is the most important tip! You can even use frozen butter if you’d like, but it must be cold.
Cut the butter in until the mixture is fine crumbs. This allows the butter to be distributed evenly throughout the scones, helping the scones to rise more, and giving them that lovely, flaky texture.
Don’t over mix the batter. When adding the wet ingredients to the dry ingredients, stir together until just combined. Over mixing the batter will cause your scones to become tough.
These rhubarb scones are best eaten the day you make them. They will start to get hard within a day or two, so if you’re not planning to eat them the day they’re made you’ll want to package them well and throw them in the freezer to eat at a later date.
Rhubarb Scones
Soft and fluffy scones packed full of fresh rhubarb. These Rhubarb Scones are the perfect spring treat!
Ingredients
- 2 cups plus 2 Tbsp flour
- 1/3 cup brown sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/2 cup butter, cold, cut into cubes
- 1 egg
- 1/4 cup whipping cream
- 1/3 cup sour cream
- 2 tsp. vanilla
- 3/4 cup rhubarb, sliced
For the Glaze
- 1/2 cup powdered sugar
- 2 tsp. vanilla
- 1-3 Tbsp. whipping cream
Instructions
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 253Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 76mgSodium: 483mgCarbohydrates: 18gFiber: 0gSugar: 15gProtein: 2g
The nutritional information provided here is not guaranteed to be accurate and is provided for informational (and google) purposes only.
Do you need more ways to use up surplus rhubarb? Check out these amazing rhubarb recipes:
Rhubarb Cupcakes are sweet and slightly sour, and topped with delicious cream cheese frosting.
One of my favorite spring flavor combinations is strawberry and rhubarb. Rhubarb has such a deliciously tartness to it, which is mellowed out by the sweetness of strawberries. Use this Strawberry Rhubarb Simple Syrup in drinks, cocktails, or even over a dessert.
Made with fresh strawberry rhubarb simple syrup, this Strawberry Rhubarb Lemonade is a refreshing and fun twist on the classic drink.
Find all of the best rhubarb recipes in one place, right here! 30 delicious recipes, including breakfast recipes, dessert recipes, and recipes to preserve your rhubarb harvest.
With. O whipping cream and no desire to drive 20 miles to the store, I used 3/4 cup of condensed milk mixed with 1/4 cup of water. The result, with a cup of tea, was scrumptious!
Thanks so much for sharing your substitution idea, Margaret!
Could you substitute half and half somehow for whipping cream? That is all I have right now.
It’s possible it might work, but it’s much lower in fat, so it might not turn out right.
Will these freeze well?
I haven’t ever frozen them, Katie, so I’m not sure. If you try it, make sure to wrap them well!
I don’t think I’ve ever had anything with rhubard before. But those scones sure look good. I can’t wait to give them a try.
Yum!! I love Rhubarb and scones, but I’ve never thought to make rhubarb scones. I’ll have to try it out!
Yum that looks sooo good. I’ve never tried rhubarb scones before, saving this recipe for sure.
Enjoy! My kids and I gobbled them up, and they’re asking when I can make them again!
I just need some tea with this and I will be good lol. I have never had rhubarb but I am willing to try it.
They would pair really well with a cup of Earl grey! Rhubarb is just delicious, you’ll definitely have to try!