These morning scones are fluffy, light, and a little tart! The rhubarb is layered in the middle of each scone for a perfect match to a butter, flaky scone.
My morning just got a little brighter and a little sweeter with these fluffy rhubarb scones!
Lately, I haven’t been feeling well, so all I’ve been craving is comfort food. Originally for this post, I wanted to make rhubarb tarts but I scrapped the entire idea to comfort myself and there is no better way than to mix up a batch of scones, enjoy a cup of tea, and a good book!
Making scones is calming for me, they are simple to make and don’t require a whole lot of concentration. There are no loud mixers running, or a long list of ingredients or steps; just the simple act of mixing, folding, and cutting. You can make them as complicated or simple as you’d like, and sometimes all you really need is simplicity – letting the few ingredients speak for themselves, and that’s just what rhubarb does; it speaks for itself!
Rhubarb season is coming to an end and I can’t believe this is the first rhubarb recipe I’ve done all year! This just seems strange to me… stay with me… being in the country for the past few years, I found rhubarb grows like a weed and most of my friends and neighbors are basically throwing it away. I’m always thinking of something new to make with it.
But now being a ‘big’ city dweller, I’ve barely seen it around and haven’t even thought about it. And when I did find it, I couldn’t get over how much this stuff costs!! I mean, 3 stalks for over $10 at the market (wow, welcome back to the city)!?!! Am I the only one who thinks that is insane? Well, either way, I hope you enjoy these rhubarb scones because I won’t be making them much in the city (kidding, they are too good not to make again)!
If I have any friends in the city who would like to share their abundance of fresh rhubarb with me, well, I make a mean rhubarb scone (just saying)!
Ingredients
This is a simple scone recipe and most of the ingredients you’ll have in your pantry. The star ingredient is fresh rhubarb that you can easily find at markets, and grocery store at the end of spring (or if you have your own beautiful stalks growing yourself). Don’t forget the leafy parts of the rhubarb stalks are not to be consumed.
- Rhubarb
- Butter
- Flour
Happy scone baking 🙂
PrintRhubarb Scones
These morning scones are fluffy, light, and a little tart! The rhubarb is layered in the middle of each scone for a perfect match to a butter, flaky scone.
- Prep Time: 12 mins
- Cook Time: 15 mins
- Total Time: 27 mins
- Yield: 10– 12 scones 1x
- Category: Breakfast
- Cuisine: Bristish
Ingredients
- 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
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 fine crumbs form.
- Add milk and vanilla, mix with a fork until ragged and dough starts to form.
- Pour mixture out onto a lightly floured 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 fold over 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 on 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 again).
- Brush the tops of the scones with whipping cream and sprinkle the tops with coarse sugar.
- 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 3 days. Best served warm from the oven and eaten within two days.
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
Keywords: Rhubarb, Scones, Breakfast, Spring
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I stumbled across your rhubarb scone recipe and I’m so pleased I did. I have a large rhubarb growing in my garden that was in my nanas garden, but when she died my dad rescued it planted it in my garden and gave me the responsibility to keep it alive (I’m not known for keeping plants alive)! I had never thought of using it in a scone before. I made some and handed some to my parents to have, my dad (almost 70 years young) was very pleased receiving these and think he may have jumped up and down had he been younger!
Thank you for sharing your story Claire, I’m so happy this recipe put a smile on your Dad’s face! This is one of my favourite scone recipes, hopefully now one of yours now too! Glad you stumbled across the blog. 😊