
Rhubarb scones bring together tangy bursts of fruit inside a classic, buttery treat – making them the perfect recipe when stalks of rhubarb start popping up at the market. This version is crisp on the outside, delightfully tender inside and has just the right balance of sweet and tart. If you have never tried baking with rhubarb, consider this your delicious invitation.
I first baked these on a rainy spring day when fresh rhubarb was everywhere My kitchen filled with the sweet tangy scent and I could barely let them cool before sneaking a taste
Ingredients
- Chopped rhubarb: The vibrant sourness makes each bite pop Always choose stalks that are firm and deep red for the best flavor and tenderness
- Granulated sugar: Adds moisture and sweetness without overpowering the rhubarb Look for fine sugar that dissolves easily
- All purpose flour: Provides structure for scones A high quality unbleached flour really makes a difference for a lighter crumb
- Baking powder: Lifts the dough for that signature scone texture Make sure yours is fresh to get the best rise
- Salt: Sharpens the flavors and tempers the sweetness Use fine sea salt for even distribution
- Vanilla extract: Warm flavor that softens the rhubarb’s tang Always go for pure vanilla
- Unsalted cold butter: Key for flakiness Cold chunks create those little steamed pockets as they bake Opt for European style if you want extra rich flavor
- Cold buttermilk or half and half: Hydrates the dough for tenderness The acidity in buttermilk also makes the crumb extra delicate If you run out half and half works in a pinch but buttermilk is better
Step-by-Step Instructions
- Prep the Oven and Tray:
- Preheat your oven to three hundred seventy five degrees Fahrenheit and line a baking sheet with parchment paper This prevents sticking and helps the scones bake up golden
- Mix the Dry Ingredients:
- In the bowl of your food processor combine the sugar flour baking powder and salt Pulse it just enough to blend everything evenly so you do not get streaks of flour later
- Cut in the Butter:
- Drop in the very cold butter pieces and pulse about twenty to twenty five times You are looking for a mixture that looks like coarse crumbs This step is what gives scones their flaky layers
- Combine the Wet Ingredients:
- Transfer the butter flour mixture into a big bowl Add your splash of vanilla and pour in half a cup of buttermilk or half and half Stir gently with a large spoon until it just comes together The dough should look a bit crumbly If it feels dry drizzle in a bit more buttermilk
- Fold in the Rhubarb:
- Add the chopped rhubarb straight into the bowl and gently fold to distribute it evenly Try not to overmix as this will keep your scones tender
- Knead and Shape:
- Turn the dough onto a lightly floured surface Use your hands to gently knead a few times until everything holds together and there is no dry flour left Pat it into a gentle rectangle about one inch thick
- Cut Out Scones:
- Use a three inch biscuit cutter to form rounds or cut the rectangle into squares if you prefer Both work well Just make sure the pieces are about the same size for even baking
- Bake:
- Space the rounds two inches apart on your lined sheet Pop them into the oven and bake for about twenty minutes Watch closely so they are lightly golden and not dry Over baking can make them tough

Every time I chop up fresh rhubarb I think of my grandmother’s garden I treasure how she would let me help pluck the juiciest stalks and I still get that same spark of joy every spring
Storage Tips
Once baked allow the scones to cool completely before placing them in an airtight container They hold best at room temperature for up to two days For longer storage wrap each scone well and freeze for up to three months Reheat from frozen in a warm oven and they taste almost freshly baked
Ingredient Substitutions
If you run out of buttermilk mix regular milk with a teaspoon of lemon juice and let it sit for five minutes before using For a dairy free version swap in your favorite unsweetened plant based milk with a splash of vinegar You can try berries like strawberries or blueberries instead of rhubarb but the tartness of rhubarb really sets this scone apart
Serving Suggestions
Enjoy these scones warm from the oven with a pat of salted butter or a drizzle of honey They make a lovely weekend breakfast or teatime snack For a more decadent treat serve with whipped cream or a spoonful of plain Greek yogurt to balance the tartness

If you have never paired rhubarb and a cup of tea now is the time Give this recipe a try and you will see how easily a simple bake can feel like a bright spot on any table
Frequently Asked Questions
- → How do I keep scones tender?
Use very cold butter and handle the dough gently to preserve a flaky, soft texture.
- → Can I substitute buttermilk?
If you don't have buttermilk, use half and half, or mix milk with a splash of lemon juice as an alternative.
- → What’s the best way to add rhubarb?
Chop the rhubarb into small pieces and gently fold it into the dough to distribute evenly without overworking.
- → How do I know when the scones are done baking?
Bake until the scones turn just lightly golden on top and a toothpick inserted comes out clean.
- → Can I freeze the scones before baking?
Yes, cut and freeze the unbaked scones on a tray, then bake them directly from frozen, adding a few extra minutes.