Homemade Rhubarb Scones
Homemade rhubarb scones are a sweet and tangy take on the classic dessert biscuit that you'll love. They're loaded with tangy rhubarb, a just sweet enough dough, and a delicious vanilla glaze to finish it all off!
If you love rhubarb, then I can't wait for you to try this recipe. Rather than using another fruit to offset the tang of the rhubarb, this recipe uses the sweetness already found in scones and the vanilla glaze to make that classic sweet and tangy rhubarb flavor.
Why You'll Love This Recipe
- It uses mostly basic baking ingredients that you probably already have in your kitchen.
- It's an easy recipe that even beginners can make.
- It's sweet and tangy and perfect with milk or coffee.
Top Tip
Using your hands is the easiest way to mix your dough. Just be sure they're very clean!
Ingredients
You'll only need a few basic ingredients to make this recipe. Outside of the rhubarb, you just might have everything you need in your kitchen already. Be sure to check the recipe card at the end of the post for exact quantities.
For the Scones
- Flour
- Sugar, divided
- Baking powder
- Baking soda
- Ground cinnamon, divided
- Diced rhubarb
- Heavy whipping cream
For the Glaze
- Powdered sugar
- Heavy whipping cream
- Vanilla
Instructions
This is an easy recipe that comes together very quickly. It only takes a few simple steps to delicious, sweet, and tangy scones. The highlights are here, but you'll find the exact instructions in the recipe card at the end of the post.
1: Combine the dry dough ingredients with the rhubarb.
2: Mix in heavy whipping cream until the dough comes together.
3: Form into a disc and sprinkle with sugar.
4: Slice the dough into 8 wedges and bake until the bottoms are golden.
5: Whisk the powdered sugar, heavy whipping cream, and vanilla together to make the glaze and drizzle over the scones.
Substitutions and Variations
- Add diced strawberries for strawberry rhubarb scones.
- You can use half and half in place of whipping cream.
- Sprinkle sanding sugar on the scones instead of plain sugar.
Equipment
- Measuring cups and spoons
- Mixing bowls
- Baking sheet
- Knife
Storage
Room Temperature: Store in an air-tight container for up to 2 days.
Refrigerator: Store for up to a week in an air-tight container.
Freezer: Place in an air-tight, freezer-safe container in single layers separated by parchment paper and store for up to 3 months.
What to Serve with Rhubarb Scones
Serve these as a sweet breakfast or snack on their own with a glass of milk or a cup of coffee or tea. You can also pair them with your favorite savory breakfast options for an extra special breakFEAST.
Tips:
- Dice the rhubarb into small chunks to ensure they get nice and soft.
- Remove the scones from the oven as soon as the bottoms begin to turn golden. Don't overcook them!
FAQ
Scones are a traditional baked good from Scotland that are usually slightly sweet and glazed with an egg wash. They are often baked with fruit in them and glazed.
No, although many people think they are. Biscuits are light and airy, but still robust enough to be eaten with breakfast items, stew, or gravy. Scones, on the other hand, are dense and drier. They don't flake, they crumble.
They're for whatever you want them to be. Many people enjoy scones as a breakfast on their own or with other breakfast items. Other people serve them as sweet snacks or desserts.
Other Rhubarb Recipes
Homemade Rhubarb Scones
Homemade scones combine the classic, slightly sweet biscuit flavor of scones with the tang of rhubarb and a delicious vanilla glaze.
Ingredients
- Scone Ingredients:
- 2 cups flour
- ½ cup sugar, plus 1 tbsp, divided
- 2 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon, divided
- 1 cup diced rhubarb
- 1 1/2 cup heavy whipping cream
- Glaze Ingredients:
- 1 cup powdered sugar
- 2-3 tbsp heavy whipping cream
- 1 tsp vanilla
Instructions
- Preheat oven to 400ºF.
- In a large mixing bowl, combine flour, ½ cup sugar, baking powder, baking soda, and cinnamon.
- Next, add rhubarb and mix again.
- Slow add heavy whipping cream while continuing to stir. Dough will come together as you work it. I prefer to use my hands.
- Place dough on a greased baking sheet. Wet your hands and gently form it into a 10-inch circle that is about ¾-inch thick.
- Sprinkle 1 tablespoon of sugar
- Slice dough into 8 wedges and split them apart so they are not touching.
- Bake for 20-25 minutes or until baked through and bottoms are golden brown. (Do not overcook. This will cause your scones to dry out.)
- Prepare glaze by whisking powdered sugar, heavy whipping cream, and vanilla. (If glaze is a bit too thick, add a little heavy whipping cream. If glaze is too thin, add a little powdered sugar.)
- Drizzle glaze over scones and serve.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 434Total Fat 23gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 8gCholesterol 64mgSodium 291mgCarbohydrates 53gFiber 1gSugar 20gProtein 6g
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Can these scones be frozen and baked later?
I do believe that this would work just fine. However, I have never personally done it. I would love to hear your feedback if you try it!