Easy Rhubarb Scones

Rhubarb Scone Recipe

Rhubarb scones offer the opportunity to make an ordinary scone way more interesting. Use your seasonal rhubarb to make these classic scones recipe such a special treat. Scones are so much easier to make than most people realize. Baking doesn’t have to be complex, and baking without worrying about dough rising is always a win in my book.

Scones without butter or eggs

While most people think of making scones with cold butter in a food processor, this recipe is unique and that the dough itself doesn’t call for any butter or egg! 5 simple ingredients come together into these moist and delicious scones.

I first discovered the base recipe for these scones from an amazing little Bed and Breakfast that I visited years ago. The owner happily shared her recipe with me and I quickly made them into these orange and chocolate scones. I was shocked at the simple ingredient list, but it really does come together so beautifully.

• orange and chocolate scones

How to make easy Rhubarb Scones

There are no fancy techniques or equipment like food processors required to make these easy 5 ingredient rhubarb scones. Simply mix the dry ingredients in a bowl with the rhubarb, add in the cream and knead until it is just combined. It really doesn’t get much easier than that!

Rhubarb Scone Ingredients

Here are the easy ingredients you will need to make your scones. Almost all of these staples will already be found in your pantry.

2 cups all-purpose flour

1/2 cup granulated sugar

1 Tablespoon baking powder

½ teaspoon salt

1 ¼ cup heavy whipping cream

Mix the flour, sugar, baking powder and salt in a large bowl. Stir in 1 cup diced rhubarb. Be sure to cut it into small pieces. Unlike my favorite rhubarb custard pie, you can’t get away with large chunks.

• rhubarb custard pie

Can I use frozen rhubarb?

Frozen rhubarb is almost always an option for rhubarb recipes. Like most recipes, fresh is always preferred, but when it’s out of season frozen rhubarb absolutely works. For these rhubarb scones, just be sure to thaw it and pat dry before mixing in or you will add too much moisture to the dough. Also chop it up into smaller pieces, because frozen rhubarb usually comes in large chunks.

• rhubarb recipes

Making scone dough

Add the cream to the dry ingredients and rhubarb and stir just until dough forms. Knead gently in the bowl just until dough holds together.

Form the dough into a 10 inch diameter circle, 1 inch thick, on a lightly greased cookie sheet. Cut the dough into 8 wedges and spread scones 2 inches apart from one another.

Divide 1 Tablespoon granulated sugar by dusting it over the sliced scones. Bake the rhubarb scones until very light golden brown, approximately 20-25 minutes. It is very important not to over bake or they will dry out!

When the rhubarb scones are hot out of the oven, brush them with 3 tablespoons melted butter divided between the 8 scones.

Serving fresh rhubarb scones

A warm scone right from the oven with the tart flavor of rhubarb and a slightly sweet moist dough is perfection all on it’s own. If you like your scones a little sweeter, then add an optional glaze drizzled over top. It just takes a minute to whip it up by combining the following ingredients.

Sweet vanilla glaze

3/4 cup powdered sugar

2 Tablespoons whipping cream

1/2 teaspoon vanilla extract

Whisk the glaze in a small bowl with the fork until it is smooth. Drizzle over the scones after they have had the chance to cool for a few minutes.

Store any leftover scones in an airtight container for up to 3 days. Scones are undoubtedly always best served fresh though.

Where Do Scones Come From?

Scones come from Scotland, but don’t expect anyone from Ireland or England to agree. Originally, scones were made with oat flour and cooked on a griddle over an open fire. But nowadays, cooking scones in an oven is the way to go. So, in truth, not everything was easier and simpler way back when.

Scones have been a staple of the breakfast table for centuries though and it is easy to understand why. You can make the batter in a matter of minutes, then they bake very quickly too. The result is always best right out of the oven and they go great with tea or coffee for brunch or a sweet treat.

Are Scones Bread Or Pastry?

When you bite into a warm rhubarb scone, then you might find yourself asking that eternal question. Is a scone bread or is it a type of pastry? In truth, it is a bit of both. You can certainly call it a type of bread, just like rhubarb coffee cake is a form of bread. However, the texture and sweetness definitely borders on pastry.

So, it is safe to say that it is both, and neither. The best scones should have a little more density than bread, a little less sweetness than pastry, but still have the best qualities of both. Just light and fluffy enough, and just sweet enough, to be delicious, especially just out of the oven!

• rhubarb coffee cake

More Delicious Rhubarb Recipes

If you love all the rhubarb recipes in spring as much as I do, then be sure to check out a few more of our absolute favorite ways to enjoy rhubarb during it’s season.

Rhubarb Honey Cupcakes – A moist vanilla cupcake is filled with a delectable rhubarb honey sauce and topped with rhubarb buttercream for an unbelievable dessert.

Strawberry Rhubarb Cheesecake Bars – Enjoy the rich and decadent goodness of cheesecake in these easy bars with a store-bought crust.

No Churn Rhubarb Ice Cream – With warm weather here, add some tart rhubarb to sweet ice cream for a perfect summer treat.

Easy Rhubarb Custard Cake – It doesn’t get much easier than this cake made from a box mix, cream and rhubarb!

Strawberry Rhubarb Jam – You can never have too much rhubarb jam on hand to enjoy the great flavors of rhubarb throughout the off season.

Rhubarb Honey Goat Cheese Appetizer – Rhubarb isn’t just for sweets. Use it in this amazing sweet and savory dip served with crusty French bread for a delicious bite.

• Rhubarb Honey Cupcakes
• Strawberry Rhubarb Cheesecake Bars
• No Churn Rhubarb Ice Cream
• Easy Rhubarb Custard Cake
• Rhubarb Honey Goat Cheese Appetizer

Notes

You can use frozen rhubarb, but be sure to thaw and pat it dry before mixing in.

Serving: 1 g | Calories: 390 kcal | Carbohydrates: 51 g | Protein: 5 g | Fat: 19 g | Saturated Fat: 12 g | Polyunsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 58 mg | Sodium: 362 mg | Fiber: 1 g | Sugar: 26 g