If you’re looking for a new brunch favorite that brings together the bright, tangy taste of rhubarb with buttery, melt-in-your-mouth pastry, these Easy Rhubarb Scones absolutely belong on your baking list! Whether you’re a rhubarb devotee or brand new to the world of rustic scones, this recipe charms at every turn. The scones bake up golden and tender, with bursts of juicy rhubarb in every bite, making them the perfect snack for spring mornings or afternoon tea. Trust me: once you give this recipe a try, it’ll quickly earn a spot among your staples.
Ingredients You’ll Need
The magic of Easy Rhubarb Scones is how a few well-chosen ingredients come together to create something so inviting. Every component here has a purpose, whether it’s building the scones’ dreamy crumb or adding sweet-tangy flavor.
- All-purpose flour: Provides the sturdy structure that keeps your scones tall and fluffy.
- Granulated sugar: Gives a subtle sweetness that balances the tartness of rhubarb.
- Baking powder: Essential for a light, airy texture with a lovely rise.
- Salt: Just a dash enhances all the other flavors and rounds out sweetness.
- Cold unsalted butter: Butter is cut in cold to create amazingly flaky layers—don’t let it get too soft!
- Fresh rhubarb: Chopped rhubarb adds a beautiful pop of color and that signature tangy bite.
- Heavy cream: Adds richness and moisture, making the crumb dreamy and tender.
- Large egg: Binds everything together and helps give your scones a gorgeous golden color as they bake.
- Vanilla extract: Aromatic vanilla adds depth and some much-loved warmth to the flavors.
- Coarse sugar (optional): Sprinkled on top for extra crunch and sparkle after baking.
How to Make Easy Rhubarb Scones
Step 1: Prep Your Baking Tools
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This not only prevents sticking (nobody wants to battle with stuck scones!) but also helps your baked goods brown nicely on the bottom.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. You want everything evenly blended at this point—this ensures every bite of your Easy Rhubarb Scones has just the right balance of flavor.
Step 3: Cut in the Cold Butter
Add the cold, cubed unsalted butter to your dry mixture. Using a pastry cutter, two forks, or even your fingertips, work the butter in until the mixture looks like coarse, sandy crumbs. Cold butter is your secret to flaky, crumbly scones, so keep it chilled!
Step 4: Add the Rhubarb
Gently fold in your chopped fresh rhubarb. Spread those jewel-toned bits throughout the flour mixture to ensure bursts of tart flavor in every bite.
Step 5: Combine Wet Ingredients
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth and well combined. This little trio brings moisture, richness, and aromatic depth to your dough.
Step 6: Bring It All Together
Pour your wet ingredients into the dry-butter-rhubarb mixture. With a gentle hand, use a spatula or wooden spoon to mix just until the dough comes together. Overmixing leads to tough scones, so less is more!
Step 7: Shape and Cut
On a lightly floured surface, turn out the dough and knead very briefly—just enough to bring it together. Pat it into a 1-inch thick, even circle. With a sharp knife, cut into 8 equal wedges. This shape is classic and easy to serve.
Step 8: Bake to Perfection
Transfer your wedges to the prepared baking sheet, spacing them apart. Brush each one with a little extra heavy cream and (if you love a crisp top) sprinkle with coarse sugar. Bake for 18 to 20 minutes, or until they’re beautifully golden and aromatic.
Step 9: Cool and Enjoy
Allow your Easy Rhubarb Scones to cool slightly before serving. This little waiting period makes them easier to handle and lets their flavors fully shine. They’re delicious warm or at room temperature.
How to Serve Easy Rhubarb Scones
Garnishes
Dress up your Easy Rhubarb Scones with a dollop of clotted cream, a pat of rich butter, or even a slick of homemade strawberry or rhubarb jam. For a beautiful presentation, dust lightly with powdered sugar right before serving.
Side Dishes
Pair your scones with fresh fruit salad, a crisp green apple, or a bowl of creamy Greek yogurt to make a well-rounded breakfast or brunch. They also shine bright next to a hot mug of coffee or your favorite loose-leaf tea.
Creative Ways to Present
You can slice each scone in half and layer with whipped cream and berries for a delicious dessert, or serve them as part of an afternoon tea spread alongside petite sandwiches. For brunch gatherings, arrange Easy Rhubarb Scones on a tiered cake stand for a truly elegant touch!
Make Ahead and Storage
Storing Leftovers
Leftover Easy Rhubarb Scones can be kept in an airtight container at room temperature for up to two days. If you’d like to keep them longer, the fridge is your best bet—just be sure to let them come back to room temperature or reheat before serving.
Freezing
To freeze, allow the scones to cool completely, then pop them into a freezer-safe bag or container. They’ll stay fresh for up to three months. Reheat them straight from the freezer in a low oven and they’ll taste just-baked.
Reheating
Warm your Easy Rhubarb Scones in a 300°F (150°C) oven for about 10 minutes or until heated through. This revives their delicate texture and brings that fresh-baked aroma back to your kitchen.
FAQs
Can I substitute the rhubarb with another fruit?
Absolutely! Strawberries pair beautifully for a sweeter twist, or try blueberries for a whole new flavor. You can also use frozen fruit—just don’t thaw them before adding to keep the dough from getting soggy.
Why does the butter need to be cold?
Cold butter creates steam as it melts in the oven, leading to flaky, tender scones. Soft or melted butter will blend in too much and the scones will lose their signature crumbly texture.
Can I make the dough ahead of time?
Yes! Shape the scone dough and refrigerate, covered, for up to 24 hours before baking. This not only fits perfectly in a busy schedule but can deepen the flavor a bit as the dough rests.
Should I peel the rhubarb?
Peeling isn’t necessary for fresh, young rhubarb. If yours is mature and tough, you can gently peel away any particularly fibrous strings, but generally the skin adds lovely color and a bit of subtle texture.
How do I get my scones extra tall and fluffy?
Work the dough as little as possible, and make sure your baking powder is fresh—old baking powder won’t give you the desired rise. Also, always cut the butter in cold and pat the dough to the correct thickness.
Final Thoughts
If you’re after a recipe that feels luxurious yet comforting and comes together in a snap, you’ll adore these Easy Rhubarb Scones. Whether for a spring brunch or a cozy snack, they’ll bring a smile to everyone at your table. So gather your ingredients and treat yourself—the magic of homemade scones is just a bake away!
Print
Easy Rhubarb Scones Recipe
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
These Easy Rhubarb Scones are a delightful treat, perfect for a spring morning. Loaded with fresh rhubarb and a hint of sweetness, these scones are tender and delicious. Serve them warm with your favorite spreads for a delightful breakfast or snack option.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Additional Ingredients:
- 1/2 cup cold unsalted butter (cubed)
- 1 cup chopped fresh rhubarb
- 1/2 cup heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- Coarse sugar for topping (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Dough: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and mix until the mixture resembles coarse crumbs. Stir in the chopped rhubarb. In a separate bowl, whisk together the cream, egg, and vanilla. Pour the wet mixture into the dry ingredients and stir just until combined.
- Shape the Scones: Turn the dough out onto a floured surface, knead a few times, pat into a 1-inch thick circle, and cut into 8 wedges.
- Bake: Place scones on the baking sheet, brush with cream, sprinkle with coarse sugar if desired, and bake for 18–20 minutes until golden brown.
- Serve: Cool slightly before serving.
Notes
- You can substitute half the rhubarb with strawberries for a sweeter twist.
- These scones freeze well and are best enjoyed fresh or rewarmed in the oven.
- Serve with butter, jam, or clotted cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 260
- Sugar: 9g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
