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!
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 delicious rhubarb scones:
The key to making amazing scones is cutting the butter in well. Always use cold butter. 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.
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.
If you love scones, you’ll want to try our recipes for Peach Scones and Pomegranate Scones, too!
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
- Preheat oven to 400º. Place parchment paper on cookie sheet or pizza pan and set aside.
- In a large bowl, combine flour, brown sugar, baking powder and salt.
- Cut in butter until mixture is crumb sized.
- In a medium bowl, combine the wet ingredients. Pour wet ingredients into dry ingredients and stir until just combined.
- Fold in rhubarb.
- Flour a counter or cutting board, and place dough onto the floured surface.
- Press out the dough until it's a 1/2" thick circle. Place onto prepared cookie sheet and cut into 8 even wedges.
- Bake for 16 minutes, or until golden.
- While scones are cooling, whisk together powdered sugar and vanilla in a small bowl.
- Add whipping cream 1 Tbsp. at a time, until desired consistency is reached.
- Drizzle glaze over the scones. Best eaten warm.
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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.
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Looking for more delicious spring treats? You’ll love these recipes:
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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!