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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.

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Yield: 8 scones

Rhubarb Scones

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Soft and fluffy scones packed full of fresh rhubarb.  These Rhubarb Scones are the perfect spring treat!

Prep Time 15 minutes

Cook Time 16 minutes

Total Time 31 minutes

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

1. Preheat oven to 400º. Place parchment paper on cookie sheet or pizza pan and set aside.
2. In a large bowl, combine flour, brown sugar, baking powder and salt.
3. Cut in butter until mixture is crumb sized.
4. In a medium bowl, combine the wet ingredients. Pour wet ingredients into dry ingredients and stir until just combined.
5. Fold in rhubarb.
6. Flour a counter or cutting board, and place dough onto the floured surface.
7. Press out the dough until it's a 1/2" thick circle. Place onto prepared cookie sheet and cut into 8 even wedges.
8. Bake for 16 minutes, or until golden.
9. While scones are cooling, whisk together powdered sugar and vanilla in a small bowl.
10. Add whipping cream 1 Tbsp. at a time, until desired consistency is reached.
11. Drizzle glaze over the scones. Best eaten warm.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Reynolds Kitchens Parchment Paper Roll
• 
  KitchenAid Classic Mixing Bowls, Set of 5, Aqua Sky 2
• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet Cookie Sheets

Nutrition Information:

Yield:

8

Serving Size:

1
Amount 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.