These Rhubarb Scones are a delightful celebration of spring, perfectly capturing the essence of the season with their vibrant color and refreshing flavor.

Infused with the tartness of fresh rhubarb, these rhubarb scones offer a unique twist that elevates the traditional scone experience. The balance of sweet and tangy notes creates a harmonious flavor profile that is both invigorating and satisfying.

The texture of these rhubarb scones is a standout feature. With golden-brown, crispy edges that provide a satisfying crunch, the inside remains soft and tender, creating a delightful contrast that is sure to please. Whether you’re enjoying them as part of a leisurely brunch, a cozy afternoon tea, or simply as a sweet treat during the day, these scones are versatile enough to fit any occasion.

One of the most appealing aspects of these scones is their ability to showcase the natural flavor of rhubarb without overwhelming sweetness. The subtle tartness of the rhubarb shines through, making them perfect for pairing with a variety of spreads, such as clotted cream, butter, or a dollop of homemade jam. Each bite is a reminder of the simple pleasures that come with seasonal ingredients.

While I considered adding a glaze to enhance their visual appeal, I ultimately chose to keep them unadorned. This decision allows the fresh, vibrant flavor of the rhubarb to take center stage, ensuring that each bite is a true reflection of its seasonal charm.

Perfectly complemented by a cup of your favorite tea or coffee, our Rhubarb Scones offer a delightful culinary experience that invites you to slow down and savor the moment. Treat yourself to these scones and enjoy the beauty of rhubarb season. They are not just a snack; they are an invitation to indulge in the joys of springtime and the finer things in life. Enjoy the charm of our Rhubarb Scones and elevate your tea time experience.

Rhubarb Scones

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Prep Time 1 hour hour

Cook Time 25 minutes minutes

Yield 12 Scones

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Ingredients

Scone Dough

• 4 large Rhubarb Stalks
• ¼ cup White Sugar, for rhubarb
• 500 g All-Purpose Flour
• 200 g White Sugar
• 24 g Baking Powder
• 6 g Salt
• 240 g Heavy Cream
• 226 g Salted Butter, Frozen, Grated
• 12 g Vanilla Extract
• 2 Eggs

Instructions

Rhubarb

• Cut the rhubarb stalks into ½ inch-ish chunks and some a little smaller. If the stalks are super thick, cut the stalk in half lengthwise then cut into chunks.
  4 large Rhubarb Stalks
• Place the rhubarb chunks into a container and cover with the sugar. Stir to incorporate and leave for 30 minutes. This will draw out excess liquid.
  ¼ cup White Sugar

Scone Dough

• Line a baking tray with parchment paper and preheat the oven to 400°F.
• Whisk together the all-purpose flour, white sugar, salt and baking powder. Set aside.
  500 g All-Purpose Flour

  200 g White Sugar

  24 g Baking Powder

  6 g Salt
• In a separate bowl, whisk together the egg, heavy cream and vanilla. Set aside.
  240 g Heavy Cream

  12 g Vanilla Extract

  2 Eggs
• Using the large holes of a cheese grater, grate the butter.
  226 g Salted Butter
• Add the grated butter to the flour mixture and using a fork or a pastry cutter, combine until uniform. Work quickly here as you don’t want the butter to melt.
• Add the liquid and combine, try to avoid overworking the dough here, but mix until there are no visible dry spots.
• Add the rhubarb, leaving behind the liquid, and mix.
• Turn your dough out onto a cutting board and gently form into a disk that is about 1.5-2 inches thick.
• Using a knife, slice triangles out of the dough and place on the parchment paper.
• Put the scones on baking tray in the fridge for 30 minutes to cool.
• Bake for 20-25 minutes or until the edges look nice and golden… and depending on how hot your oven runs.
• Once they are done, place on a cooling rack and allow to cool. If you have 0 self control like me, at least wait until they are RELATIVELY cool so as to not compromise the texture.