1. Can I use frozen rhubarb instead of fresh?

Yes! If you're using frozen rhubarb, there’s no need to thaw it beforehand. Just chop it and fold it into the dough directly.

2. What can I use instead of buttermilk?

If you don’t have buttermilk, you can make a substitute by combining 3/4 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to curdle.

3. How can I tell when my scones are done?

Look for a golden-brown color on top and test by pressing lightly; they should feel firm but spring back slightly.

4. Can I make the dough ahead of time?

Yes! You can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. Just shape the dough into a circle, wrap it tightly, and store.

5. How do I reheat leftover scones?

To reheat, place the scone in a preheated oven at 350°F (175°C) for about 5-10 minutes. This will help restore their flakiness and warmth.

Rhubarb Scones

Description

These Rhubarb Scones are tender, flaky, and packed with tart rhubarb flavor balanced by a touch of sweetness. Perfect for breakfast, brunch, or an afternoon tea treat.

Ingredients

Scale

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3/4 cup buttermilk
1 large egg
1 cup fresh rhubarb, chopped
1 teaspoon vanilla extract
1 tablespoon coarse sugar (for sprinkling)
Optional:
1/2 cup chopped walnuts or pecans
1/2 cup dried cranberries or raisins
Zest of one lemon
1 teaspoon ground cinnamon

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
Pour the wet mixture into the dry ingredients and stir just until combined.
Fold in the chopped rhubarb and any optional add-ins if using.
Turn the dough onto a floured surface and gently knead into a disk about 1-inch thick.
Cut into 8 wedges and place on the prepared baking sheet.
Sprinkle tops with coarse sugar and bake for 18–22 minutes, or until golden brown.
Cool slightly on a wire rack before serving.

Notes

Use cold butter and don’t overwork the dough to keep the scones tender and flaky.
You can freeze unbaked scones and bake straight from frozen—just add a few extra minutes to the baking time.
Serve warm with butter, clotted cream, or a drizzle of honey.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 scone
Calories: 260
Sugar: 13g
Sodium: 170mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg

Keywords: rhubarb scones, spring baking, rhubarb recipe, easy scones, breakfast scones