Rhubarb Scones

Course Breakfast
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 8 scones
Author As For Me and My Homestead


  • 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


  1. Preheat oven to 400ยบ. 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.