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Rhubarb Scones Recipe

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3.8 from 1 review

These rhubarb scones are tender, flaky pastries bursting with tangy rhubarb and a hint of orange zest, perfect for breakfast or an afternoon treat. The addition of cinnamon and vanilla enhances the fruity flavors, while a sprinkle of turbinado sugar on top gives a delightful crunch and subtle sweetness.

  • Total Time: 35 minutes
  • Yield: 8 scones

Ingredients

Dry Ingredients

  • 2 1/2 cups all-purpose flour (300 g)
  • 1/2 cup granulated sugar (100 g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon orange zest (from 1 orange)

Wet Ingredients

  • 1/2 cup cold unsalted butter, cubed (113 g)
  • 1 1/4 cups rhubarb, diced (160 g)
  • 1/2 cup heavy cream (120 ml)
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract

Topping

  • 1 tablespoon heavy cream (for brushing)
  • Turbinado sugar (optional, for sprinkling)

Instructions

  1. Preheat oven and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and allow even baking.
  2. Combine dry ingredients and work in butter: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, kosher salt, ground cinnamon, and orange zest. Add the cold cubed butter and incorporate it into the dry mixture using a pastry cutter or your fingertips until the texture resembles coarse crumbs.
  3. Add the rhubarb: Gently fold in the diced rhubarb, distributing it evenly throughout the crumbly mixture without breaking it down.
  4. Make the wet mixture and combine: In a small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this into the dry ingredients and stir just until a shaggy dough forms; avoid overmixing. If the dough is too sticky, sprinkle 1-2 tablespoons of additional flour as needed.
  5. Shape and cut dough: Transfer the dough onto a lightly floured surface and gently press it into a round shape about 1 inch thick. Using a knife or dough cutter, slice the circle into 8 wedges. Arrange these scones on the prepared baking sheet, leaving a bit of space between each.
  6. Brush and top: Brush the tops of the scones with 1 tablespoon of heavy cream and sprinkle turbinado sugar on top if desired to add a sweet, crunchy finish.
  7. Bake: Place the baking sheet in the preheated oven and bake the scones for 18-22 minutes, or until the edges are lightly golden and the centers are set. Remove from the oven and let cool slightly before serving.

Notes

  • Use cold butter to ensure flaky, tender scones.
  • Do not overmix the dough to avoid tough scones.
  • Turbinado sugar on top adds a nice crunch and sweetness but is optional.
  • Rhubarb can be substituted with other tart fruits like cranberries or diced apples.
  • For extra flavor, chill the dough for 15-20 minutes before baking.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/rhubarb-scones-recipe/