Rhubarb Scones

This rhubarb scones recipe takes me back to Girl Scouts cooking camp. Scones were the first thing I ever baked that turned out perfectly on the first try. More importantly, in that moment I realized pastries don’t have to be super sweet to be satisfying. Enter rhubarb—another ingredient that defies the sugar-forward norm for baked desserts. It’s bold, tangy and sour enough to make you pucker if you bite it raw, which may sound like an odd match for a baked good, but somehow it just works.

In my mind, scones and rhubarb make the perfect pair. This rhubarb scone recipe lets both ingredients shine: The dough stays rich and flaky while the rhubarb cuts through with tart brightness, and the coarse sugar on top keeps everything just sweet enough to feel like a treat. It’s a balance of opposites—and that’s exactly what makes it so good. Whether I need a breakfast bite, a midnight snack or I’m having Hugh Grant over for tea (a girl can dream!), rhubarb scones are always a fantastic choice.

Ingredients for Rhubarb Scones

• Whole wheat pastry flour: This type of flour is lighter than regular whole wheat, so you still get a tender scone. It adds a hearty, nutty flavor without being dense.
• All-purpose flour: We add a second kind of flour to the recipe in order to balance out the whole wheat with classic structure and softness.
• Granulated sugar: We need just enough sugar to sweeten the dough and balance the rhubarb’s tartness.
• Baking powder: This pantry staple gives these breakfast pastries their rise and fluffiness. Test the baking powder for freshness, and of course, don’t mix up baking powder and baking soda!
• Ground cardamom: This seasoning adds subtle complexity to the dough with a floral, citrusy and slightly spicy flavor.
• Salt: A little salt goes a long way in balancing all the flavors.
• Butter: Use cold, cubed unsalted butter for those flaky layers we all crave.
• Rhubarb: Rhubarb is an interesting veggie with a tart, fruity bite that softens during baking. You can grow rhubarb fresh in your garden or use frozen. Just make sure it’s finely chopped.
• Heavy whipping cream: A splash of heavy whipping cream makes the scones rich and tender. Don’t substitute with half-and-half cream if you want the real deal.
• Fat-free milk: Skim milk lightens up the cream mixture just enough.
• Vanilla extract: Some high-quality vanilla extract rounds out the flavor and enhances the sweetness.
• Coarse sugar: The sugar with the big granules is ideal for sprinkling on top for crunch, sparkle and a touch of bakery magic.

Directions

Step 1: Whisk the dry ingredients

Preheat the oven to 400°F. In a large bowl, whisk the whole wheat pastry flour, all-purpose flour, sugar, baking powder, ground cardamom and salt.

Step 2: Cut in the butter

TASTE OF HOME

Cut in the cold cubed butter until the mixture resembles coarse crumbs.

Editor’s Tip: If you have one, use a pastry blender, but your fingers will work too. Work until the pieces are pea-sized and no smaller. Cold butter is key—pop your butter in the freezer for a few minutes beforehand if your kitchen runs warm.

Step 3: Add the rhubarb

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Add the finely chopped rhubarb and toss to coat.

Editor’s Tip: Coating the fruit in a flour-based mixture helps prevent it from sinking to the bottom.

Step 4: Stir in the cream mixture

TASTE OF HOME

In another bowl, whisk the heavy whipping cream, milk and vanilla, and then stir it into the crumb mixture just until moistened.

Step 5: Shape the dough

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Turn the dough onto a floured surface and knead gently, four to five times. Divide the dough in half and pat into two 6-inch circles.

Editor’s Tip: To make scones that are flaky, start by keeping your butter cold and your mixing light. Overworking the dough makes for dense, hockey puck scones. Use a light touch, a floured surface and don’t be afraid of visible butter chunks. Those little pockets of fat are what create steam during baking and deliver that sought-after flaky interior and golden crisp top.

Step 6: Cut the dough and sprinkle the sugar

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Cut each circle of dough into eight wedges.

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Place the wedges on parchment-lined baking sheets and sprinkle with coarse sugar.

Step 7: Bake the scones

Bake for 18 to 22 minutes or until golden brown. Serve warm.

JOSH RINK FOR TASTE OF HOME

Rhubarb Scone Variations

• Glaze your scones: For a slightly sweeter option, make a lemon glaze by whisking together confectioners’ sugar and lemon juice until pourable, then drizzle it over cooled scones for a tart-sweet finish.
• Sub in some strawberries: Rhubarb is rarely caught out and about without its BFF: strawberries. Turn this rhubarb recipe into a strawberry rhubarb recipe by using 3/4 cup half ripe chopped strawberries and 3/4 cup rhubarb. Bonus: This results in pink scones!
• Zest it up: Add orange zest to the dough and swap in orange extract for the vanilla to amplify the citrus notes.
• Get nutty: Sprinkle sliced almonds on top with the coarse sugar for crunch and a hint of earthiness.

How to Store Rhubarb Scones

Let the scones cool completely before storing them in an airtight container at room temperature. You can also refrigerate them if your kitchen gets warm or if you’re making them ahead for brunch.

How long do rhubarb scones last?

Rhubarb scones will keep for about two days at room temperature or up to five days in the fridge. Warm them up slightly before serving to bring back their soft, buttery texture.

Can you freeze rhubarb scones?

Absolutely! Freeze the scones after baking by letting them cool completely and then placing them in a single layer in a resealable freezer bag. Reheat in a 300° oven for 10 to 12 minutes to bring back their just-baked magic.

Rhubarb Scone Tips

JOSH RINK FOR TASTE OF HOME

Can you use whole wheat flour instead of whole wheat pastry flour?

Whole wheat flour can be used, but the texture will be denser and more rustic. If you want to try this swap, consider mixing it with another type of flour, like all-purpose flour, to lighten the load.

Is fresh or frozen rhubarb better for a rhubarb scones recipe?

Both work well, but if you’re using frozen, here’s your game plan: Measure the rhubarb while it’s still frozen, then thaw it completely. Drain it in a colander, but do not press the liquid out. Let it drip dry naturally so the texture stays soft, not soggy.