Can I use frozen rhubarb instead of fresh?

Absolutely! Just make sure to thaw the rhubarb completely and pat it dry with paper towels. Extra moisture can make the dough too wet, so dry rhubarb is key for success.

What if I don’t have heavy cream?

You can substitute with half-and-half or a full-fat coconut milk for a dairy-free option, though the texture will be slightly less rich. Avoid using milk alone, as the fat in cream is what makes these scones tender and luxurious.

How can I tell when the scones are done?

Look for lightly golden edges and a set center. Insert a toothpick—it should come out clean or with a few moist crumbs. Remember, overbaked scones quickly dry out, so err on the side of caution.

Is the glaze necessary?

Not at all! The scones are delicious on their own, but the glaze adds an extra layer of sweetness and makes them look extra fancy. It’s perfect if you want more of a dessert feel, but entirely optional.

Easy Rhubarb Scones Recipe

Description

Enjoy easy, bakery-style rhubarb scones at home with this simple recipe! Tender and slightly sweet, these scones are packed with fresh rhubarb and finished with a buttery, melt-in-your-mouth crumb. Top with a sweet glaze for an extra treat. Perfect for breakfast, brunch, or a delightful snack.

Ingredients

Units Scale

Scones

2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup diced rhubarb
1 1/4 cup heavy whipping cream

Topping

1 tablespoon granulated sugar
3 tablespoons butter, melted

Optional Glaze

3/4 cup powdered sugar
2 tablespoons whipping cream
1/2 teaspoon vanilla extract

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking.
Mix Dry Ingredients and Rhubarb: In a large bowl, combine flour, sugar, baking powder, and salt. Stir in the diced rhubarb until evenly distributed among the dry ingredients.
Add Cream and Form Dough: Pour in the heavy whipping cream and stir just until the dough comes together. Gently knead the dough in the bowl until it holds together, being careful not to overwork it.
Shape and Cut the Scones: Place the dough on a lightly greased cookie sheet. Form it into a 10-inch diameter circle, about 3/4 inch thick. Using a sharp knife, cut the dough into 8 wedges. Space the scones about 2 inches apart on the sheet.
Add Topping: Sprinkle the tops of the scones evenly with 1 tablespoon sugar for a crisp, sweet crust.
Bake: Bake at 400°F for 20–25 minutes, or until scones are very light golden brown. Don’t overbake—they’re best when moist and tender.
Finish and Serve: Brush the freshly baked scones with melted butter. Serve warm for maximum flavor and comfort.
Optional: Prepare and Add Glaze: In a small bowl, whisk together powdered sugar, whipping cream, and vanilla extract until smooth. Drizzle the glaze over the cooled scones if desired.
Storage: Keep any leftover scones at room temperature in an airtight container for up to 3 days.

Notes

You can use frozen rhubarb; just thaw and pat dry before adding to the dough.
For extra flakiness, handle the dough as little as possible.
Adjust the glaze to taste by adding more cream for a thinner consistency or more sugar for a thicker finish.
Scones are best served fresh but can be reheated in a low oven for a few minutes.

Nutrition

Serving Size: 1 scone
Calories: 320
Sugar: 17g
Sodium: 270mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg