Why You’ll Love This Easy Rhubarb Scones

Hey there, baking buddies! Are you craving a delightful treat that’s both easy to make and impossibly delicious? Then look no further than these easy rhubarb scones! I’ve perfected this recipe for the ultimate combination of tender, crumbly scones and the tart sweetness of rhubarb – a truly irresistible pairing. You’ll love the incredible taste and texture; imagine that melt-in-your-mouth flakiness, punctuated by bursts of vibrant, tangy rhubarb. Forget those complicated baking projects that take hours – these scones come together in a flash, making them perfect for a quick breakfast, brunch, or an afternoon pick-me-up. They’re incredibly friendly to even beginner bakers, promising success without stress. The recipe evokes a feeling of cozy comfort and springtime freshness, making them the perfect treat for any occasion. Trust me, your taste buds (and your friends!) will thank you.

Prepare to be amazed by how quickly these scones come together. The simple ingredients and straightforward instructions mean you’ll be enjoying warm, delicious scones in less time than it takes to preheat your oven. The beautiful pink hue from the rhubarb makes these scones visually appealing, adding a touch of elegance to your baking repertoire. Whether you’re a seasoned baker or just starting out, this recipe is a guaranteed winner. Get ready to experience the magic of these delightfully easy rhubarb scones!

What You’ll Need

This recipe uses simple, readily available ingredients to create these amazing scones. Let’s take a closer look:

All-purpose flour (2 cups): The foundation of our scones, providing structure and texture.
Granulated sugar (1/2 cup + 1 tablespoon): Sweetness balanced perfectly with the tart rhubarb. We use a little extra for a delightful sprinkle on top.
Baking powder (1 tablespoon): The key to those lovely light and airy scones. Don’t skip this!
Salt (½ teaspoon): Enhances the flavors and balances the sweetness.
Diced rhubarb (1 cup): The star of the show! Fresh rhubarb is best, but frozen works in a pinch (make sure it’s thawed and patted dry before adding). Look for rhubarb with vibrant pink stalks for optimal flavor and color.
Heavy whipping cream (1 ¼ cups): Provides moisture and richness, resulting in tender scones.
Melted butter (3 tablespoons): Adds flavor and contributes to that signature scone crumb.

Optional Glaze:

Powdered sugar (3/4 cup): For a sweet and delicate glaze.
Whipping cream (2 tablespoons): Thinned with a little cream for easy spreading and glossy finish.
Vanilla extract (½ teaspoon): A touch of vanilla enhances the overall flavor profile.

Step-by-Step Instructions

Let’s get baking! This recipe is incredibly straightforward, but paying attention to a few details will make all the difference.

Preheat & Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
Whisk Dry Ingredients: In a large bowl, whisk together the flour, ½ cup granulated sugar, baking powder, and salt. Make sure everything is well combined – this ensures even leavening.
Add Rhubarb: Gently fold in the diced rhubarb. Be careful not to overmix; a few broken pieces of rhubarb are fine.
Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream and melted butter until smooth. Avoid over-whisking the cream; you want it to be combined, but not overly aerated.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Overmixing will result in tough scones, so resist the urge to mix too much!
Shape the Scones: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick circle. Use a sharp knife or a biscuit cutter to cut out scones. If using a cutter, twist the cutter slightly to prevent the scones from shrinking during baking. Re-roll the scraps to make more scones.
Bake: Place the scones onto the prepared baking sheet and sprinkle with the remaining 1 tablespoon of granulated sugar. Bake for 12-15 minutes, or until golden brown. Keep a close eye on them, as ovens can vary.
Cool & Glaze (Optional): Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, whisk together the powdered sugar, whipping cream, and vanilla extract to make the glaze. Drizzle over the scones and let the glaze set.

Tips for Success

To ensure your scones turn out perfectly, here are a few key tips:

Don’t overmix the dough: Overmixing develops the gluten in the flour, resulting in tough scones. Mix just until the ingredients are combined.
Use cold ingredients: Cold butter and cream help create a flakier texture. If your butter is softened, chill it in the fridge for 15-20 minutes before using.
Handle the dough gently: Avoid kneading the dough, as this will also make the scones tough. Gently fold and pat the dough into shape.
Don’t overcrowd the baking sheet: Give the scones enough space to spread out while baking. This ensures even cooking and browning.
Check for doneness: Scones are done when they are golden brown and spring back when gently pressed.

Variations to Try

Want to put your own spin on these scones? Here are a few delicious variations to try:

Lemon Rhubarb Scones: Add the zest of one lemon to the dry ingredients for a bright citrusy twist.
Strawberry Rhubarb Scones: Fold in 1/2 cup of chopped fresh strawberries along with the rhubarb for a delightful fruity combination.
Spiced Rhubarb Scones: Add a teaspoon of cinnamon and a ½ teaspoon of ginger to the dry ingredients for a warm, comforting flavor.
Cream Cheese Glaze: Instead of a simple powdered sugar glaze, try a cream cheese glaze! Mix softened cream cheese with powdered sugar and a touch of vanilla for a richer, tangier topping.

Storing and Reheating

These scones are best enjoyed fresh from the oven, but leftovers can be stored properly to maintain their deliciousness.

Storing: Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag or container for up to 3 months.

Reheating: To reheat, you can either warm them in the oven at 350°F (175°C) for 5-7 minutes or microwave them for 15-20 seconds. For the best results, reheat individual scones rather than a whole batch.

Frequently Asked Questions

Here are answers to some common questions about this recipe:

Can I use frozen rhubarb? Yes, you can use frozen rhubarb, but make sure to thaw it completely and pat it dry before adding it to the dough. Excess moisture can make the scones tough.
What if I don’t have heavy whipping cream? You can substitute with whole milk or buttermilk, but the scones might be slightly less rich and tender.
Can I make these scones ahead of time? You can make the dough ahead of time and refrigerate it for up to 24 hours before baking. Just add an extra 5-10 minutes to the baking time.
How do I prevent the scones from being dry? Ensure that you don’t overbake the scones. They should be golden brown and spring back when gently touched.
Can I make a gluten-free version? Yes! Use a gluten-free all-purpose flour blend in place of the regular flour. You may need to adjust the amount of liquid slightly, depending on the brand of flour you use. Always check the package instructions for your specific blend.

The Final Word

These Easy Rhubarb Scones are a testament to simple baking done right. The combination of tender crumbly texture, tart rhubarb, and sweet glaze creates a truly unforgettable treat. The ease of preparation makes it a perfect recipe for any skill level, ensuring a delicious outcome every time. So, gather your ingredients, put on your apron, and get ready to bake up a batch of these delightful scones. I can’t wait to hear about your baking success! Don’t forget to leave a comment and rate the recipe below – your feedback is always appreciated!

Easy Rhubarb Scones 🌿🍰

Simple and delicious rhubarb scones perfect for breakfast or a teatime treat.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Servings 8 scones

Calories 250 kcal

Equipment

Baking Sheet For baking the scones
Mixing bowls For combining dry and wet ingredients

Ingredients

Dry Ingredients

2 cups all-purpose flour 🌾
0.5 cups granulated sugar 🍬
1 tablespoon baking powder 🥄
0.5 teaspoon salt 🧂

Wet Ingredients & Rhubarb

1 cup diced rhubarb 🌿
1.25 cups heavy whipping cream 🥛
1 tablespoon granulated sugar (for topping) 🍬
3 tablespoons butter, melted 🧈

Optional Glaze

0.75 cups powdered sugar 🍚
2 tablespoons whipping cream 🥛
0.5 teaspoon vanilla extract

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the melted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, combine the diced rhubarb and heavy whipping cream. Gently fold this mixture into the dry ingredients.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle. Cut into 8 wedges.
Place the scones onto the prepared baking sheet and sprinkle with the remaining 1 tablespoon of sugar.
Bake for 12-15 minutes, or until golden brown.
For the optional glaze, whisk together the powdered sugar, whipping cream, and vanilla extract until smooth. Drizzle over the cooled scones.

Notes

For best results, use fresh rhubarb. If the dough seems too dry, add a tablespoon of cream at a time until it comes together.