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Easy Rhubarb Scones πΏπ°
Simple and delicious rhubarb scones perfect for breakfast or a teatime treat.
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Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Servings
8
scones
Calories
250
kcal
Equipment
Baking Sheet
For baking the scones
Mixing bowls
For combining dry and wet ingredients
Ingredients
Β Β
Dry Ingredients
2
cups
all-purpose flour
πΎ
0.5
cups
granulated sugar
π¬
1
tablespoon
baking powder
π₯
0.5
teaspoon
salt
π§
Wet Ingredients & Rhubarb
1
cup
diced rhubarb
πΏ
1.25
cups
heavy whipping cream
π₯
1
tablespoon
granulated sugar
(for topping) π¬
3
tablespoons
butter, melted
π§
Optional Glaze
0.75
cups
powdered sugar
π
2
tablespoons
whipping cream
π₯
0.5
teaspoon
vanilla extract
Instructions
Β
Preheat oven to 400Β°F (200Β°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.