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As spring emerges, farmers' markets overflow with vibrant produce, and one of the season’s star ingredients is rhubarb. This unique vegetable, often mistaken for a fruit, brings a beautiful balance of sweet and tart flavors that can elevate any dish. In our recipe for Sweet & Tart Rhubarb Scones, we harness the zesty notes of rhubarb to create a delightful treat that is perfect for tea time or casual gatherings with friends and family.
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Rhubarb Scones

Springtime brings the vibrant flavor of rhubarb, perfect for creating delicious Sweet & Tart Rhubarb Scones. This recipe combines the unique tartness of rhubarb with a flaky scone texture, making it ideal for tea time or brunch. Discover the joy of baking these delightful scones that are easy to make and a hit with friends and family. Enjoy them fresh with butter, jam, or a cup of tea! #RhubarbScones #Baking #SpringRecipes #TeaTime #ComfortFood #HomeBaking

Ingredients

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1 cup rhubarb, diced into small pieces

1/2 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1/4 teaspoon almond extract (optional)

1 tablespoon coarse sugar (for topping)

Instructions

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

    Mix Dry Ingredients: In a large mixing bowl, sift together the flour, granulated sugar, baking powder, and salt.

      Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs with pea-sized pieces of butter.

        Add Rhubarb: Gently fold in the diced rhubarb, making sure it’s evenly distributed throughout the flour mixture.

          Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and almond extract until combined.

            Mix Wet and Dry Ingredients: Pour the wet mixture into the dry mixture and stir gently until just combined. Do not overmix; the dough should be slightly sticky.

              Shape the Dough: Turn the dough onto a floured surface and gently knead it a few times until it comes together. Pat it into a circle about 1-inch thick. Cut into 8 wedges and transfer them to the prepared baking sheet.

                Add Sugar Topping: Sprinkle coarse sugar over the tops of each scone for added sweetness and texture.

                  Bake: Bake for 15-20 minutes, or until golden brown on the tops. Remove from the oven and let them cool slightly on a wire rack.

                    Serve: Serve warm, with butter and jam if desired. Enjoy your sweet and tart rhubarb scones!

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 8