Rhubarb Scones

There’s something magical about baking on a lazy Sunday morning when the sunlight streams through the kitchen window, and the smell of something sweet fills the air. Rhubarb scones hold a special place in my heart—and my family’s breakfast table—because they are the perfect balance of tartness and sweetness, with a buttery crumb that just melts in your mouth.

I stumbled across this recipe during rhubarb season when my garden was overflowing with stalks I couldn’t possibly eat raw. Rhubarb is such an underrated ingredient, and I love how it brings a pop of brightness to these scones, both in flavor and color. These scones are not only beautiful to look at but also a joy to eat. My kids love them warm with a smear of cream cheese, and my husband? He swears they’re better than the fancy bakery ones we occasionally treat ourselves to.

What I love most about this recipe is how adaptable it is. You can enjoy them plain, with a drizzle of glaze, or alongside your favorite cup of tea or coffee. They’ve become a staple in our house, not only because they’re easy to make but also because they’re foolproof. Even when my toddler “helps” and the dough is less than perfect, they always come out delicious. The joy of sharing these scones, warm and fresh from the oven, with my family makes every baking session worth it.

So, grab some rhubarb and get baking—you’re going to love these scones as much as we do!

Questions I Often Get Asked About This Recipe

Can I use frozen rhubarb instead of fresh?

Yes, you absolutely can! Just make sure to thaw the frozen rhubarb and pat it dry with a paper towel to remove any excess moisture.

Do I need special equipment to make scones?

Not at all! A mixing bowl, a pastry cutter (or your fingers), and a baking sheet are all you need. If you have a stand mixer, it can make the process even faster.

How do I store leftover scones?

Store them in an airtight container at room temperature for up to two days. For longer storage, freeze them in a sealed bag and reheat in the oven for a fresh taste.

Can I make these scones dairy-free?

Yes, you can substitute plant-based butter and milk alternatives like almond or oat milk.

What You Need to Make Rhubarb Scones

Ingredients:

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold unsalted butter, diced

1/2 cup milk

1 large egg

1 teaspoon vanilla extract

1 cup diced fresh rhubarb

Optional: 1 tablespoon coarse sugar for sprinkling

Tools:

Mixing bowl

Pastry cutter or fork

Baking sheet

Parchment paper

Whisk

How to Make Rhubarb Scones

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Cut the cold butter into the flour mixture using a pastry cutter or your hands until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the milk, egg, and vanilla extract. Add the wet ingredients to the dry ingredients, mixing just until combined.

Gently fold in the diced rhubarb. Avoid overmixing to keep the scones tender.

Turn the dough out onto a floured surface and pat into a 1-inch thick circle. Cut into 8 wedges or use a biscuit cutter for round scones.

Place the scones on the prepared baking sheet, spacing them 2 inches apart. Sprinkle with coarse sugar if desired.

Bake for 15-18 minutes or until golden brown. Let cool slightly before serving.

Tips for Making the Best Rhubarb Scones

Use cold butter: This is key to achieving flaky layers.

Don’t overmix the dough: A light hand ensures tender, not tough, scones.

Add a glaze: Drizzle with a simple powdered sugar glaze for an extra touch of sweetness.

Experiment with add-ins: Try adding a handful of white chocolate chips or chopped nuts for variety.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “These scones are a game-changer! The tart rhubarb balances the sweetness perfectly.” – Emily R.

⭐️⭐️⭐️⭐️ “I loved the flavor, but I think I’ll add more sugar next time for my sweet tooth.” – Jason P.

⭐️⭐️⭐️⭐️⭐️ “Perfect for a weekend brunch! My kids devoured them, and they were so easy to make.” – Sarah L.

⭐️⭐️⭐️⭐️ “Great recipe! I used frozen rhubarb, and it worked perfectly.” – Anna D.

⭐️⭐️⭐️⭐️⭐️ “I’ve tried so many scone recipes, and this one is my favorite! The texture is amazing.” – Michelle T.

Printable Recipe

Check Out Some Of Our Other Recipes / Crafts

Blissful Blueberry Shortcake Cake

Easy Molasses Sugar Cookies

Smothered Hamburger Steak

Make Delicious Ice Cream in a Bag in Just 15 Minutes

If You Enjoyed This Recipe, Please Share!

Sharing recipes is one of the simplest ways to spread joy, and I’d love for you to share this one! Whether you post it on Instagram, pin it to your favorite Pinterest board, or share it with friends over coffee, it means so much to me. Don’t forget to tag me so I can see your beautiful creations!