When is rhubarb in season?

In Ontario, rhubarb is in season from the beginning of April to June. If you are harvesting your own rhubarb it will depend on how old the plant is, the older the plant the sooner you’ll see rhubarb stalks.

Can you eat the green leaf on a Rhubarb stalk?

No, stay away from eating the green leaves on rhubarb stalks as they are not for consumption and are toxic. Trim the leaves off the plant and toss.

Scones are best enjoyed the day of but will last 2 days stored in a tin or an airtight container.

Can you freeze scones?

Yes, you can freeze scones before you bake them or after. Place baked scones in an airtight container for up to 2 months and reheat as needed. For unbaked scones, follow the recipe until ready to brush the tops of the scones and freeze in a container. When ready to bake remove scones, let them rest for 10 minutes and continue to follow the recipe from where you left off.

Rhubarb Scones

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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.

Author: Alie Romano
Prep Time: 12 mins
Cook Time: 15 mins
Total Time: 27 mins
Yield: 10- 12 scones 1x
Category: Breakfast
Cuisine: Bristish

Ingredients

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

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Instructions

Line a baking sheet with parchment paper and set it aside.
Preheat your oven to 400˚F.
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.
Add milk and vanilla, mix with a fork until ragged and dough starts to form.
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.
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.
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).
Brush the tops of the scones with whipping cream and sprinkle the tops with coarse sugar.
Place the unbaked scones in the freezer for 5 minutes.
Bake for 15 minutes or until bottoms are browned and scones have puffed and set in the middle.

Notes

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.

Nutrition

Serving Size: 1 scone
Calories: 105
Sugar: 3.8g
Sodium: 74mg
Fat: 4.7g
Saturated Fat: 2.9g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 14.6g
Fiber: 0.5g
Protein: 1.7g
Cholesterol: 13mg

Find it online: https://bakingforfriends.com/rhubarb-scones/