Introduction:
Rhubarb is one of those seasonal gems that brings a bright, tangy punch to sweet baked goods—and these rhubarb scones are no exception! With their flaky, buttery crumb and subtle tartness, they’re a refreshing twist on the traditional scone, perfect for spring and summer mornings.
🌿 Why You’ll Love These Scones
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✅ Sweet and tangy flavor
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✅ Light, tender, and flaky
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✅ Easy to make at home
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✅ Perfect with butter, honey, or clotted cream
🛒 Ingredients
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2 cups all-purpose flour
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1 tbsp baking powder
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1/4 cup sugar (plus extra for topping)
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1/2 tsp salt
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1/2 cup unsalted butter (cold and cubed)
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1 cup chopped rhubarb (fresh or frozen)
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2/3 cup heavy cream (plus extra for brushing)
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1 large egg
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Optional: 1/2 tsp vanilla extract or orange zest
🍴 How to Make It
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Mix flour, sugar, baking powder, and salt.
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Cut in cold butter until the mixture is crumbly.
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Gently fold in chopped rhubarb.
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In a separate bowl, whisk cream, egg, and vanilla/orange zest (if using).
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Combine wet and dry ingredients just until dough comes together.
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Pat into a disk and cut into 6–8 wedges.
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Place on baking sheet, brush with cream, and sprinkle with sugar.
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Bake for 18–20 minutes or until golden brown.
☕ Serve It With
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Whipped cream or clotted cream
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Drizzle of honey or maple syrup
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Fresh strawberries for a fruity contrast