Rhubarb Scones

Rhubarb Scones

These rhubarb scones are fluffy, light, and a little tart! The rhubarb is layered in the middle of each scone for a perfect match to a buttery, flaky scone.


Units Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 1/3 cup unsalted butter, cold and cubed
  • 1/2 cup full milk
  • 1/2 teaspoon vanilla
  • 1 cup fresh rhubarb, sliced and chopped (approx. 1 large stalk)
  • Whipping cream for brushing on top (extra to serve with scones if desired)
  • Coarse sugar for sprinkling tops


  1. Line a baking sheet with parchment paper and set it aside.
  2. Preheat your oven to 400˚F.
  3. In a large bowl mix flour, baking powder, salt, and sugar together. Using a pastry cutter, cut butter into flour mixture until pea size crumbs form.
  4. Add milk and vanilla, mix with a fork until ragged and dough starts to form.
  5. Pour the mixture out onto a  work surface and bring the dough together by folding the dough over itself. This is a very crumbly dough, resist the urge to add more liquid. Keep folding the dough on top of itself until it comes together.
  6. Gently, but firmly using the palm of your hand press the dough out into a rectangle, add chopped rhubarb on top and gently press into the dough. Fold dough in half (over itself) so you have a middle layer of rhubarb. Again gently press the dough out to approx. 3/4-1 inch thick.
  7. Using a round cookie cutter, cut out scones and place them on a lined baking sheet approx. 2-3 inches apart (you can use the scraps by gently pressing them together to make use of all the dough, but don’t re-roll them).
  8. Brush the tops of the scones with whipping cream and sprinkle the tops with coarse sugar.
  9. Place the unbaked scones in the freezer for 5 minutes.
  10. Bake for 15 minutes or until bottoms are browned and scones have puffed and set in the middle.


Store in a tin for up to 2 days. Best served warm from the oven.

Scones will freeze well, just reheat when ready to serve.


Keywords: Rhubarb, Scones, Breakfast, Spring