{"id":81148,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/rhubarb-scones\/"},"modified":"2025-06-02T10:39:18","modified_gmt":"2025-06-02T15:39:18","slug":"rhubarb-scones","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/rhubarb-scones\/","title":{"rendered":"Rhubarb Scones"},"content":{"rendered":"<p>This rhubarb scones recipe takes me back to Girl Scouts cooking camp. <a href=\"https:\/\/www.tasteofhome.com\/collection\/scone-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/scone-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Scones<\/a> were the first thing I ever baked that turned out perfectly on the first try. More importantly, in that moment I realized pastries don&#8217;t have to be super sweet to be satisfying. Enter <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-rhubarb-plus-how-to-cook-it\/\" data-name=\"www.tasteofhome.com\/article\/what-is-rhubarb-plus-how-to-cook-it\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">rhubarb<\/a>\u2014another ingredient that defies the sugar-forward norm for <a href=\"https:\/\/www.tasteofhome.com\/collection\/oven-baked-desserts\/\" data-name=\"www.tasteofhome.com\/collection\/oven-baked-desserts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">baked desserts<\/a>. It&#8217;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.<\/p>\n<p>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&#8217;s a balance of opposites\u2014and that&#8217;s exactly what makes it so good. Whether I need a breakfast bite, a midnight snack or I&#8217;m having Hugh Grant over for tea (a girl can dream!), rhubarb scones are always a fantastic choice.<\/p>\n<h2>Ingredients for Rhubarb Scones<\/h2>\n<ul>\n<li><strong>Whole wheat pastry flour:<\/strong> This <a href=\"https:\/\/www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-name=\"www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">type of flour<\/a> is lighter than regular whole wheat, so you still get a tender scone. It adds a hearty, nutty flavor without being dense.<\/li>\n<li><strong>All-purpose flour:<\/strong> We add a second kind of flour to the recipe in order to balance out the whole wheat with classic structure and softness.<\/li>\n<li><strong>Granulated sugar:<\/strong> We need just enough sugar to sweeten the dough and balance the rhubarb&#8217;s tartness.<\/li>\n<li><strong>Baking powder:<\/strong> This pantry staple gives these <a href=\"https:\/\/www.tasteofhome.com\/collection\/our-best-breakfast-pastry-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/our-best-breakfast-pastry-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">breakfast pastries<\/a> their rise and fluffiness. <a href=\"https:\/\/www.tasteofhome.com\/article\/testing-baking-powder-and-soda\/\" data-name=\"www.tasteofhome.com\/article\/testing-baking-powder-and-soda\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Test the baking powder for freshness<\/a>, and of course, don&#8217;t mix up <a href=\"https:\/\/www.tasteofhome.com\/article\/difference-between-baking-powder-and-baking-soda\/\" data-name=\"www.tasteofhome.com\/article\/difference-between-baking-powder-and-baking-soda\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">baking powder and baking soda<\/a>!<\/li>\n<li><strong>Ground cardamom:<\/strong> This seasoning adds subtle complexity to the dough with a floral, citrusy and slightly spicy flavor.<\/li>\n<li><strong>Salt:<\/strong> A little salt goes a long way in balancing all the flavors.<\/li>\n<li><strong>Butter:<\/strong> Use cold, cubed <a href=\"https:\/\/www.tasteofhome.com\/article\/salted-or-unsalted-butter\/\" data-name=\"www.tasteofhome.com\/article\/salted-or-unsalted-butter\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">unsalted butter<\/a> for those flaky layers we all crave.<\/li>\n<li><strong>Rhubarb:<\/strong> Rhubarb is an interesting veggie with a tart, fruity bite that softens during baking. You can <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-grow-rhubarb\/\" data-name=\"www.tasteofhome.com\/article\/how-to-grow-rhubarb\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">grow rhubarb<\/a> fresh in your garden or use frozen. Just make sure it&#8217;s finely chopped.<\/li>\n<li><strong>Heavy whipping cream:<\/strong> A splash of heavy whipping cream makes the scones rich and tender. Don&#8217;t substitute with half-and-half cream if you want the real deal.<\/li>\n<li><strong>Fat-free milk:<\/strong> Skim milk lightens up the cream mixture just enough.<\/li>\n<li><strong>Vanilla extract:<\/strong> Some high-quality <a href=\"https:\/\/www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-name=\"www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">vanilla extract<\/a> rounds out the flavor and enhances the sweetness.<\/li>\n<li><strong>Coarse sugar:<\/strong> The sugar with the big granules is ideal for sprinkling on top for crunch, sparkle and a touch of bakery magic.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Whisk the dry ingredients<\/h3>\n<p>Preheat the oven to 400\u00b0F. In a large bowl, whisk the whole wheat pastry flour, all-purpose flour, sugar, baking powder, ground cardamom and salt.<\/p>\n<h3>Step 2: Cut in the butter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2150978\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Rhubarb-Scones_TOHVS22_174558_BL_05_25_2.jpg?fit=700%2C1024\" alt=\"cold cubed butter cut into the whisked mixture\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Cut in the cold cubed butter until the mixture resembles coarse crumbs.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>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\u2014pop your butter in the freezer for a few minutes beforehand if your kitchen runs warm.<\/p>\n<h3>Step 3: Add the rhubarb<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2150979\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Rhubarb-Scones_TOHVS22_174558_BL_05_25_3.jpg?fit=700%2C1024\" alt=\"Rhubarb stirred into the crumb mixture\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Add the finely chopped rhubarb and toss to coat.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Coating the fruit in a flour-based mixture helps prevent it from sinking to the bottom.<\/p>\n<h3>Step 4: Stir in the cream mixture<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2150977\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Rhubarb-Scones_TOHVS22_174558_BL_05_25_1.jpg?fit=700%2C1024\" alt=\"whole wheat pastry flour, all-purpose flour, sugar, baking powder, ground cardamom and salt whisked in a large bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>In another bowl, whisk the heavy whipping cream, milk and vanilla, and then stir it into the crumb mixture just until moistened.<\/p>\n<h3>Step 5: Shape the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2150980\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Rhubarb-Scones_TOHVS22_174558_BL_05_25_4.jpg?fit=700%2C1024\" alt=\"dough on floured surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>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.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>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&#8217;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.<\/p>\n<h3>Step 6: Cut the dough and sprinkle the sugar<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2150981\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Rhubarb-Scones_TOHVS22_174558_BL_05_25_5.jpg?fit=700%2C1024\" alt=\"cutting dough circle into wedges\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Cut each circle of dough into eight wedges.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2150982\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Rhubarb-Scones_TOHVS22_174558_BL_05_25_6.jpg?fit=700%2C1024\" alt=\"dough wedges on parchment-lined baking sheets sprinkled with coarse sugar\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Place the wedges on parchment-lined baking sheets and sprinkle with coarse sugar.<\/p>\n<h3>Step 7: Bake the scones<\/h3>\n<p>Bake for 18 to 22 minutes or until golden brown. Serve warm.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2145697\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Rhubarb-Scones_FT25_174558_JR_0425_3.jpg?fit=700%2C1024\" alt=\"Rhubarb Scones\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Rhubarb Scone Variations<\/h2>\n<ul>\n<li><strong>Glaze your scones:<\/strong> For a slightly sweeter option, make a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemon-glaze\/\" data-name=\"www.tasteofhome.com\/recipes\/lemon-glaze\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">lemon glaze<\/a> by whisking together confectioners&#8217; sugar and lemon juice until pourable, then drizzle it over cooled scones for a tart-sweet finish.<\/li>\n<li><strong>Sub in some strawberries:<\/strong> Rhubarb is rarely caught out and about without its BFF: strawberries. Turn this <a href=\"https:\/\/www.tasteofhome.com\/collection\/grandmas-favorite-rhubarb-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/grandmas-favorite-rhubarb-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">rhubarb recipe<\/a> into a <a href=\"https:\/\/www.tasteofhome.com\/collection\/strawberry-rhubarb-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/strawberry-rhubarb-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">strawberry rhubarb recipe<\/a> by using 3\/4 cup half ripe chopped strawberries and 3\/4 cup rhubarb. Bonus: This results in pink scones!<\/li>\n<li><strong>Zest it up:<\/strong> Add orange zest to the dough and swap in orange extract for the vanilla to amplify the citrus notes.<\/li>\n<li><strong>Get nutty:<\/strong> Sprinkle sliced almonds on top with the coarse sugar for crunch and a hint of earthiness.<\/li>\n<\/ul>\n<h2>How to Store Rhubarb Scones<\/h2>\n<p>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&#8217;re making them ahead for brunch.<\/p>\n<h3>How long do rhubarb scones last?<\/h3>\n<p>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.<\/p>\n<h3>Can you freeze rhubarb scones?<\/h3>\n<p>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\u00b0 oven for 10 to 12 minutes to bring back their just-baked magic.<\/p>\n<h2>Rhubarb Scone Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2145696\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Rhubarb-Scones_FT25_174558_JR_0425_2.jpg?fit=700%2C1024\" alt=\"Rhubarb Scones\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>Can you use whole wheat flour instead of whole wheat pastry flour?<\/h3>\n<p>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.<\/p>\n<h3>Is fresh or frozen rhubarb better for a rhubarb scones recipe?<\/h3>\n<p>Both work well, but if you&#8217;re using frozen, here&#8217;s your game plan: Measure the rhubarb while it&#8217;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.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>With buttery dough, sparkly sugar tops and juicy pockets of rhubarb, rhubarb scones are a pastry dream come true.<\/p>\n","protected":false},"author":8146,"featured_media":2138584,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305616,305615,304275,305338,304287,304328,305271,305487,304430,304338,306171,305334,304515,307104,303966,304988,304408,304368,303887,306848,304268,304455,304558,324623,307224,305676,304388,303994,304395,304150,303883,305031],"categories-v2":[308500,310461,309438,310897,310890,308295,340136,308300,308988,308984,308481,309216,310796,308830,308992,312036,309337,308880,310155,308495,308935,308813,308745,308478,309603,259483,308860,308910,309177,310270,310950,308752,308528,308782,309434,308476,308975],"coauthors":[343320],"recommended_recipes":[{"post_title":"Rhubarb Custard 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Scones","post_link":"\/recipes\/cranberry-orange-scones\/","post_image":"\/wp-content\/uploads\/2025\/02\/Cranberry-Orange-Scones_EXPS_TOHD24_11439_LauraScherb_9.jpg"},{"post_title":"Scones","post_link":"\/recipes\/traditional-scones\/","post_image":"\/wp-content\/uploads\/2024\/10\/Scones_EXPS_TOHX25_38943_MD_P2_10_02_1b.jpg"},{"post_title":"Rhubarb Muffins","post_link":"\/recipes\/rhubarb-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4660_CT1172C31.jpg"},{"post_title":"Rhubarb Custard Pie","post_link":"\/recipes\/rhubarb-custard-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Custard-Pie_EXPS_FT22_4136_F_0512_1.jpg"},{"post_title":"Rhubarb Tart","post_link":"\/recipes\/rhubarb-tart\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Tart_EXPS_THN17_207631_C06_15_6b-2.jpg"},{"post_title":"Cranberry 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Dessert","post_link":"\/recipes\/easy-rhubarb-dessert\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Rhubarb-Scones_EXPS_FT25_174558_JR_0425_1.jpg","override_recipe_video_settings":false,"long_pin_file":{"ID":2145695,"id":2145695,"title":"Ft25 174558 Jr 0425 1 Rhubarb Scones Pi","filename":"FT25_174558_JR_0425_1_Rhubarb-Scones_PI.jpg","filesize":705206,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/FT25_174558_JR_0425_1_Rhubarb-Scones_PI.jpg","link":"https:\/\/www.tasteofhome.com\/?attachment_id=2145695","alt":"Rhubarb Scones","author":"8071","description":"","caption":"","name":"ft25_174558_jr_0425_1_rhubarb-scones_pi","status":"inherit","uploaded_to":2145574,"date":"2025-05-21 10:29:27","modified":"2025-05-21 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Scones","datePublished":"2018-01-01","dateModified":"2025-05-29","prepTime":"PT30M","cookTime":"PT20M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Rhubarb-Scones_EXPS_FT25_174558_JR_0425_1.jpg","height":1200,"width":1200},"recipeCategory":["Breakfast","Brunch"],"description":"With buttery dough, sparkly sugar tops and juicy pockets of rhubarb, rhubarb scones are a pastry dream come true.","recipeIngredient":["1-1\/4 cups whole wheat pastry flour","1-1\/4 cups all-purpose flour","1\/2 cup sugar","1 tablespoon baking powder","1 teaspoon ground cardamom","1\/2 teaspoon salt","1\/2 cup cold unsalted butter, cubed","1-1\/2 cups finely chopped fresh or frozen rhubarb, thawed (3-4 stalks)","1\/2 cup heavy whipping cream","1\/4 cup fat-free milk","1 teaspoon vanilla extract","Coarse sugar"],"recipeInstructions":[{"@type":"HowToStep","name":"Whisk the dry ingredients","text":"Preheat the oven to 400\u00b0F. In a large bowl, whisk the whole wheat pastry flour, all-purpose flour, sugar, baking powder, ground cardamom and salt."},{"@type":"HowToStep","name":"Cut in the butter","text":"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\u2014pop your butter in the freezer for a few minutes beforehand if your kitchen runs warm.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Rhubarb-Scones_TOHVS22_174558_BL_05_25_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the rhubarb","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Rhubarb-Scones_TOHVS22_174558_BL_05_25_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Stir in the cream mixture","text":"In another bowl, whisk the heavy whipping cream, milk and vanilla, and then stir it into the crumb mixture just until moistened.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Rhubarb-Scones_TOHVS22_174558_BL_05_25_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Shape the dough","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Rhubarb-Scones_TOHVS22_174558_BL_05_25_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cut the dough and sprinkle the sugar","text":"Cut each circle of dough into eight wedges. Place the wedges on parchment-lined baking sheets and sprinkle with coarse sugar.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Rhubarb-Scones_TOHVS22_174558_BL_05_25_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the scones","text":"Bake for 18 to 22 minutes or until golden brown. Serve warm.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Rhubarb-Scones_FT25_174558_JR_0425_3.jpg?fit=700,1024"}],"recipeYield":"16 scones","author":[{"@type":"Person","name":"Kate McKiernan"}],"nutrition":{"@type":"NutritionInformation","calories":" 166 calories","fatContent":"9g fat (5g saturated fat)","cholesterolContent":"25mg cholesterol","sodiumContent":"155mg sodium","carbohydrateContent":"20g carbohydrate (7g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.909091,"reviewCount":11,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, British","video":{"@type":"VideoObject","name":"Rhubarb Scones","description":"Check out this video for how to make Rhubarb Scones","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/vRQl1gaw\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/vRQl1gaw-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Linda2392"},"reviewBody":"I veganized these with Myokos butter and oat milk.  They came out great.  The rhubarb added a nice tang to mildly sweet scone.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-04-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kathy948"},"reviewBody":"<p>Made these yesterday. They are delicious.  I used half the cardamom and powdered vanilla. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"nightskystar"},"reviewBody":"oh YES!!! this is absolutely WONDERFUL!!! Rhubarb is one of my favorite foods and i'm always looking for more ways to use it!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"beshmn"},"reviewBody":"Good texture, interesting flavor. The cardamom over-powers the rhubarb flavor, if I make again I will cut the cardamom in half.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-07-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Rebecca1492"},"reviewBody":"I have an abundance of rhubarb at this time every year thanks to the previous owner of the office building I purchased planting several plants.  I made this recipe and brought the scones to work and now my assistants ask for this every year.  When the rhubarb starts ripening they ask if it is scone time yet.  These scones are softer and not hard and crumbly - which is how I prefer my scones.  I use turbinado sugar on the top as an offset to the tart of the rhubarb in the filling,  but you could also do a  powdered sugar glaze if you wanted to sweeten them up.  Scones are not meant to be overly sweet, but you could add a bit more sugar if you wanted them sweeter.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"matteliz"},"reviewBody":"Nice and tender with a slight cardamom flavor. I took these to a church potluck and people were tricked into eating and enjoying them thinking they contained strawberries! They were surprised to learn the truth! This was a good way to use up my extra rhubarb. Actually I increased the amount of rhubarb and it was still good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ellie31773"},"reviewBody":"These are awesome, and the perfect size -- not too big. The cardamom and rhubarb play so well together. Was worried I wouldn't be able to find whole wheat pastry flour, but there it was in the baking aisle. It even comes in small bags, so you don't have to buy a ton for one recipe. Next time, I'm increasing the rhubarb to two cups, but will probably add a little more sugar, too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"colleenwieber"},"reviewBody":"These are delicious. They\u2019re not hard to make. I put two tablespoons of sugar on the chopped rhubarb to cut the sourness.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mary BethEinerson","givenName":"Mary","familyName":"BethEinerson"},"reviewBody":"Love these scones!  The rhubarb from my CSA is thin and green so perfect for these where the little green bits are beautiful.  The hint of cardamom makes them so tasty.  To go with them I used the extra rhubarb to make a quick sauce (on this site as well).","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jlee17"},"reviewBody":"This recipe is a keeper, thank you for sharing. :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"toolbarsco"},"reviewBody":"Great recipe! Love the tart little bites of rhubarb.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Rhubarb Scones","description":"Check out this video for how to make Rhubarb Scones","url":"http:\/\/content.jwplatform.com\/videos\/vRQl1gaw-Uot7Fvi8.mp4","duration":"1m29s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/pyw4v16pm175v5mu37c6qbgib7gjx6ca.jpg","advertising":"","jw_id":"vRQl1gaw","jw_url":"http:\/\/content.jwplatform.com\/videos\/vRQl1gaw-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/vRQl1gaw\/poster.jpg?width=720","jw_publish_date":"2023-01-17T00:00:00"},"rms_legacy_id":"174558","romance_copy_dek":"With buttery dough, sparkly sugar tops and juicy pockets of rhubarb, rhubarb scones are a pastry dream come true.","enhanced_recipe_title":"Rhubarb Scones","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/4 cups whole wheat pastry flour","IngredientText":"1-1\/4 cups whole wheat pastry flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/4 cups all-purpose flour","IngredientText":"1-1\/4 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup sugar","IngredientText":"1\/2 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon baking powder","IngredientText":"1 tablespoon baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon ground cardamom","IngredientText":"1 teaspoon ground cardamom"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup cold unsalted butter, cubed","IngredientText":"1\/2 cup cold unsalted butter, cubed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups finely chopped fresh or frozen rhubarb, thawed (3-4 stalks)","IngredientText":"1-1\/2 cups finely chopped fresh or frozen rhubarb, thawed (3-4 stalks)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup heavy whipping cream","IngredientText":"1\/2 cup heavy whipping cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup fat-free milk","IngredientText":"1\/4 cup fat-free milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Coarse sugar","IngredientText":"Coarse sugar"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Rhubarb-Scones_EXPS_FT25_174558_JR_0425_1.jpg","RecipeId":174558,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Rhubarb Scones Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"47416\" ol-id=\"T073V1A\"]","RecipeAttachmentFileName":"Rhubarb-Scones_EXPS_FT25_174558_JR_0425_1.jpg","ContributorId":null,"Firstname":"Danielle","Lastname":"Lee","City":"Charleston","StateDescription":"South Carolina","IsCommunityCook":true,"TimeCallout":"Prep: 30 min. 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