A burst of spring joy can be found in these Rhubarb Scones, where the tangy punch of rhubarb meets buttery, pillowy goodness. Flaky and delightful, these scones can be whipped up in no time, making them a perfect choice for a cozy breakfast or a charming weekend brunch. Not only do they highlight rhubarb’s unique flavor, but they also invite creativity with their adaptable nature; feel free to explore various fruit combinations or add a splash of flavor with extracts! Whether enjoyed with homemade clotted cream or as a standalone treat, these scones are sure to bring a little sunshine to your table. Curious about how to make these delectable delights? Let’s dive into the recipe! Why are Rhubarb Scones so beloved? Irresistible Flavor: The tangy sweetness of rhubarb combined with buttery goodness creates a flavor explosion like no other. Quick and Easy: With minimal prep and baking time, you can have fresh scones on your table in under 30 minutes! Adaptable Recipe: Feel free to swap out rhubarb for other fruits or add unique flavors like lemon zest for a refreshing twist. Perfect for Any Occasion: Whether it’s a cozy breakfast or a fancy brunch, these scones impress every time. Crowd-Pleasing Delight: Everyone will love these scones; serve them with Lemon Rhubarb Bars for a charming dessert pairing! Rhubarb Scone Ingredients • For anyone eager to bake these delightful treats! For the Scone Dough All-Purpose Flour – Provides structure and flakiness; substitute with a gluten-free blend if needed. Baking Powder – This essential leavening agent ensures your scones rise beautifully; always check it’s fresh! Granulated Sugar – Adds just the right amount of sweetness to balance the tartness of the rhubarb; feel free to reduce for a less sweet option. Unsalted Butter – Key for that rich, tender texture; remember, cold butter is best when cutting it into the dry mix! Fresh Rhubarb – The star ingredient delivering that tangy pop; using it fresh enhances both flavor and texture. Heavy Cream – This adds just the right moisture and richness; you can swap it for buttermilk or milk if you prefer. Vanilla Extract – Elevates the overall flavor; however, you can skip it for an authentic rhubarb experience. For Serving (optional) Powdered Sugar – A light dusting adds a sweet finish; it makes the scones look as delightful as they taste! Clotted Cream or Preserves – Served on the side, these elevate your scone experience, creating a truly indulgent treat. Get ready to fill your kitchen with the amazing aroma of freshly baked Rhubarb Scones! Step‑by‑Step Instructions for Rhubarb Scones Step 1: Prep Rhubarb Begin by washing and finely chopping fresh rhubarb into small, even pieces, ensuring about 1 cup is prepared. This will enhance the texture and tang in your Rhubarb Scones. Set the chopped rhubarb aside while you gather your dry ingredients, so that they are ready to mix together shortly. Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/4 cup of granulated sugar. Ensure the ingredients are well combined for even distribution; they should be airy and free of clumps. This mixture is the base of your Rhubarb Scones, offering structure and sweetness to balance the tartness of the rhubarb. Step 3: Incorporate Butter Next, cut in 1/4 cup of cold unsalted butter into the dry mixture using a pastry cutter or your fingers. Work until the mixture resembles coarse crumbs with some small lumps; these will become delightful pockets of flakiness in your scones. The butter should remain cold to ensure a tender, buttery finish when baked. Step 4: Add Rhubarb Gently fold in the chopped rhubarb pieces into the flour mixture, taking care not to crush the delicate fruit. This step is crucial, as you want to evenly distribute the rhubarb throughout the batter while maintaining its shape. This beautiful incorporation will provide bursts of flavor in every Rhubarb Scone. Step 5: Combine Wet Ingredients In a separate bowl, whisk together 1/2 cup of heavy cream and 1 teaspoon of vanilla extract. Pour this rich mixture into the dry ingredients, stirring gently until a dough forms. Be mindful not to overmix; the dough should be slightly sticky but cohesive, setting the stage for perfectly light and fluffy scones. Step 6: Shape Dough Turn the dough out onto a floured surface and gently knead it just a few times to bring it together. Shape it into a disk about 1 inch thick. After shaping, wrap it in plastic and chill it in the refrigerator for about 15 minutes to help the flavors meld and maintain the structure while baking. Step 7: Cut Scones Preheat your oven to 425°F (220°C) while the dough chills. Once ready, remove the disk from the fridge and slice it into wedges or use a cookie cutter to shape the scones. Place them on a baking sheet lined with parchment paper, ensuring a bit of space between each scone to allow for rising. Step 8: Bake Bake the scones in the preheated oven for approximately 15-18 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean. As they bake, enjoy the warm aroma wafting through your kitchen, signaling that delicious Rhubarb Scones are on the way! Step 9: Serve Once done, remove them from the oven and allow your Rhubarb Scones to cool slightly on a wire rack. For an extra special touch, dust them with powdered sugar and serve warm alongside clotted cream or your favorite preserves, making a delightful breakfast treat that’s sure to please everyone. Storage Tips for Rhubarb Scones Room Temperature: If you plan to enjoy your Rhubarb Scones within a couple of days, simply keep them at room temperature in an airtight container. They will stay fresh for up to 2 days. Fridge: For longer storage, place the scones in an airtight container in the fridge. They can remain fresh for up to 5 days, but make sure to reheat them for the best texture! Freezer: To freeze your Rhubarb Scones, individually wrap them in plastic wrap and place them in a freezer-safe bag. They will keep well in the freezer for up to 3 months. Reheating: To restore their original flaky texture after freezing, simply reheat the scones in a preheated oven at 350°F (175°C) for about 10-12 minutes. Enjoy them warm with clotted cream or preserves! What to Serve with Rhubarb Scones Indulging in a warm Rhubarb Scone creates a perfect moment of bliss to which you can add delightful pairings for a charming meal. Clotted Cream: The creamy richness complements the tangy scones beautifully, transforming every bite into a luxurious experience. Fresh Fruit Preserves: A dollop of your favorite fruit preserves, like strawberry or raspberry, adds a sweet contrast that brightens the flavors. Herbal Tea: A soothing cup of herbal tea, such as peppermint or chamomile, offers a refreshing note that balances the rich flavors of the scone. Fruit Salad: A vibrant mix of seasonal fruits adds a fresh, juicy element to your breakfast spread, making the meal feel light and invigorating. Lemon Curd: Tangy, zesty lemon curd drizzled over the scones introduces a delightful citrus burst, enhancing their flavor profile. Coffee or Espresso: A rich coffee or espresso brings a lovely bitterness that pairs perfectly with the sweet-tart scones, making it a morning delight. Yogurt Parfait: Layered yogurt with granola and fresh berries rounds out the meal, providing a creamy and crunchy contrast to the scones. Buttermilk Pancakes: Soft, fluffy buttermilk pancakes can elevate your breakfast to a feast, offering a fun variety alongside Rhubarb Scones. These pairings not only enhance the delightful experience of Rhubarb Scones but also create a warm, inviting atmosphere for any meal. Make Ahead Options These Rhubarb Scones are fantastic for meal prep, saving you precious time during busy mornings! You can prepare the dough up to 24 hours in advance; simply shape it into a disk, wrap it tightly in plastic, and refrigerate. Additionally, you could chop the rhubarb and store it in an airtight container for up to 3 days to keep it fresh and ready to mix in. When you’re ready to bake, just slice the chilled dough, pop it in the oven, and revel in the warm, aromatic delight of freshly baked scones, all with minimal effort. Enjoy this efficient way to savor your favorite breakfast treat! Rhubarb Scones Variations & Substitutions Feel free to unleash your creativity and tailor these scones to your liking, enhancing their flavor and texture! Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a deliciously inclusive option. Dairy-Free: Use coconut cream and dairy-free butter to craft a lighter, plant-based version without sacrificing taste. Fruit Fusion: Swap rhubarb with seasonal fruits like berries or apricots for a vibrant, fruity twist. Zesty Pop: Add lemon or orange zest to the dough for a fresh, citrusy burst that brightens every bite. Nutty Crunch: Incorporate chopped almonds or walnuts into the dough for an enjoyable crunch and protein boost. Sweet Heat: Sprinkle in a pinch of cayenne or chili powder for a surprising touch of heat to balance the sweetness. Herb Infusion: Experiment with fresh herbs like basil or mint to add a fragrant, earthy dimension to the scones. Different Sugars: Swap granulated sugar with brown sugar or honey to introduce a richer, deeper sweetness to the mix. Try these variations to make the basic Rhubarb Scones your own and delight your loved ones with unique flavor combinations! If you’re feeling adventurous, you might also enjoy these scones alongside refreshing options like Rhubarb Dream Bars for a delightful finish! Expert Tips for Perfect Rhubarb Scones Chill Your Butter: Ensure your unsalted butter is thoroughly chilled before incorporating it. This step is crucial for achieving that desired flaky texture in your Rhubarb Scones. Don’t Overmix: Mix the dough just until combined to avoid dense scones. Overmixing can develop the gluten too much and lead to a tough result. Mind Your Rhubarb: Use fresh, chopped rhubarb and avoid crushing it when folding into the dough. This will keep the pieces intact and provide delightful bursts of flavor in your scones. Check Your Baking Powder: Ensure your baking powder is fresh. Old leavening agents can lead to scones that don’t rise properly, affecting the fluffy texture. Flavor Variations: Feel free to substitute rhubarb with seasonal fruits like strawberries or peaches for a different twist. This adaptability adds diversity to your Rhubarb Scones while keeping the essence of the recipe intact. Rhubarb Scones Recipe FAQs What type of rhubarb should I use for this recipe? Absolutely! Fresh rhubarb is best for these scones, as it provides the ideal tangy flavor and texture. Look for firm, crisp stalks that are vibrant in color, preferably bright pink or green. Avoid any stalks with dark spots or wilting, as these indicate spoilage. If fresh is not available, you can use frozen rhubarb, but make sure to thaw and drain it well to prevent excess moisture in your scones. How should I store leftover Rhubarb Scones? For scones you’ll enjoy within a couple of days, simply store them at room temperature in an airtight container, where they will stay fresh for up to 2 days. If you need more time, keep them in the fridge for up to 5 days, but remember to reheat them for the best texture! Can I freeze Rhubarb Scones? Yes, you can definitely freeze them! To freeze, wrap each cooled scone individually in plastic wrap and place them in a freezer-safe bag. They will maintain their quality for up to 3 months. When you’re ready to enjoy, just reheat them in a preheated oven at 350°F (175°C) for about 10-12 minutes to restore that fabulous flaky texture. What should I do if my dough is too sticky? Very! If your dough is too sticky to handle, don’t worry—this can happen sometimes! Simply sprinkle a little extra flour onto your work surface and your hands, then gently knead in the flour until it reaches a workable consistency. Remember, though, to be cautious; you don’t want to overmix or add too much flour, as this can result in denser scones. Are there any dietary considerations I should keep in mind? Absolutely! This Rhubarb Scones recipe is vegetarian and can easily be adapted for various dietary needs. For a gluten-free version, you can substitute all-purpose flour with a gluten-free flour blend. If you’re watching your sugar intake, feel free to reduce the amount of sugar or use a sugar substitute. Also, be mindful of allergies; ensure that no one has sensitivities to any of the ingredients used, like dairy or gluten. Can I add additional flavors or fruits to the scones? The more the merrier! You can experiment with flavors and add-ins like chopped strawberries, cherries, or even a splash of lemon or almond extract for a unique twist. Just be sure not to overpower the delightful flavor of the rhubarb; balance is key to keep these scones truly enchanting. Enjoy exploring different combinations for a refreshing update on this classic recipe! Delicious Rhubarb Scones: A Tangy Breakfast Treat to Love Delight in these flavorful Rhubarb Scones, combining tangy rhubarb and buttery goodness for a perfect breakfast treat. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 18 minutes minsChilling Time 15 minutes minsTotal Time 48 minutes mins Servings: 8 sconesCourse: BreakfastCuisine: AmericanCalories: 200 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Scone Dough2 cups all-purpose flour substitute with gluten-free blend if needed1 tablespoon baking powder check it's fresh1/4 cup granulated sugar reduce for less sweetness1/4 cup unsalted butter cold for best texture1 cup fresh rhubarb finely chopped1/2 cup heavy cream can substitute with buttermilk or milk1 teaspoon vanilla extract optional for flavorFor Servingpowdered sugar for dustingclotted cream or preserves optional but recommended Equipment Mixing BowlWhiskPastry cutterBaking sheetparchment paperOven Method PreparationWash and finely chop fresh rhubarb into small pieces, ensuring about 1 cup is prepared.In a large bowl, whisk together flour, baking powder, and sugar until combined.Cut in cold butter using a pastry cutter until the mixture resembles coarse crumbs.Gently fold in chopped rhubarb pieces into the flour mixture.In another bowl, whisk together heavy cream and vanilla extract, then pour into the dry ingredients, stirring gently.Turn dough onto a floured surface, knead gently, shape into a disk, wrap in plastic, and chill for 15 minutes.Preheat your oven to 425°F (220°C). Slice the chilled disk into wedges or shape using cookie cutters.Bake scones for approximately 15-18 minutes until golden brown.Allow to cool slightly on a wire rack, dust with powdered sugar, and serve warm with clotted cream or preserves. Nutrition Serving: 1sconeCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 5gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg NotesStore at room temperature in an airtight container for up to 2 days, in the fridge for 5 days, or freeze for up to 3 months. Reheat from frozen at 350°F (175°C) for 10-12 minutes for best texture. Tried this recipe?Let us know how it was!
