This rhubarb scones recipe creates tender, buttery wedges filled with bright spring flavor and soft pockets of fruit. These easy rhubarb scones use a simple buttermilk dough to produce tall, flaky layers with a gentle tang, and they fit beautifully into any collection of best rhubarb recipes.
I bake these rhubarb scones buttermilk style for brunch, for coffee breaks, and sometimes just because I see fresh stalks at the market. The result feels light yet rich, with crisp golden tops and slightly jammy centers that taste like early summer in pastry form.
This dough relies on a clear ratio of 2 1/2 cups flour to 1/2 cup cold butter, which gives structure without heaviness. That balance allows the scones to rise high and stay tender instead of turning dense.
The mix of baking powder and baking soda works with the acidity of buttermilk to create lift. I tested versions with only baking powder, and the crumb felt tighter, so I kept both for a softer interior.
Cold ingredients matter here. Cold butter forms small pockets in the dough, and those pockets melt in the oven and create flaky layers.
What You Need
All purpose flour provides steady structure and a soft crumb, and I prefer unbleached flour for a clean wheat flavor. Granulated sugar sweetens the dough without overpowering the fruit, which keeps these closer to bakery style rhubarb scones than cake.
Cold unsalted butter gives richness and controls salt levels, and I cut it into cubes so I can see and feel the size as I work. Fresh rhubarb adds tart contrast, and I chop it into 1/2 inch pieces so it softens evenly and distributes through each rhubarb scone.
Buttermilk brings moisture and a gentle tang, and it reacts with baking soda to help the dough rise. A single egg adds structure and color, and vanilla rounds out the flavor in a quiet way that supports the fruit.
If you enjoy fruit forward bakes, you might also like my Strawberry Rhubarb Pie, which highlights the same sweet and tart contrast in a different form. I often bake both in the same week during peak season.
Key Ingredient Spotlight: Rhubarb
Rhubarb drives the flavor of these roasted rhubarb scones, even if you choose to roast it lightly before mixing. Roasting concentrates the juices and softens sharp edges, which creates a deeper, sweeter note in the final bake.
Fresh stalks should feel firm and look glossy, with no limp spots. If the rhubarb tastes extra sharp, I toss it with a teaspoon of sugar before folding it in, which balances acidity without changing texture.
How To Make It
Preheat the oven to 400°F and line a baking sheet with parchment, then keep the chopped rhubarb cold until mixing. Cold fruit holds its shape better and keeps the dough firm.
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined. Cut in the butter until you see pea sized pieces, and stop as soon as the mixture resembles coarse crumbs.
Fold in the rhubarb gently so each piece coats in flour, then whisk buttermilk, egg, and vanilla in a separate bowl. Stir the wet mixture into the dry just until a shaggy dough forms, and resist the urge to overwork it.
Pat the dough into a 1 inch thick circle and cut into 8 wedges, then brush with buttermilk and sprinkle with coarse sugar. Bake 18 to 22 minutes until golden and set, and let them cool slightly before serving.
If you love simple fruit bakes, my Rhubarb Dump Cake Recipe offers another easy way to use extra stalks. I keep that one in my back pocket for busy weekends.
How To Tell It’s Done
The tops should look golden and feel firm at the edges. The bottoms should sound hollow when tapped lightly.
Underdone scones look pale and feel soft in the center, while overbaked ones turn deep brown and dry at the edges. I trust color and a light tap test more than the clock.
Troubleshooting
If the scones spread too much, the butter likely warmed before baking, so chill the shaped wedges for 10 minutes next time. If the crumb feels dry, reduce mixing and measure flour carefully by weight.
If the rhubarb sinks, toss it more thoroughly in the flour mixture before adding liquids. Small steps make a visible difference here.
Ways To Change It
For strawberry rhubarb scones, replace 1/3 cup of rhubarb with chopped strawberries for a sweeter profile. For a deeper flavor, roast the rhubarb at 375°F for 10 minutes before folding it into the dough.
A drizzle of simple glaze adds sweetness, or a touch of honey brushed on warm tops creates shine. My Strawberry Rhubarb Crisp also inspires a crumble topping variation if you enjoy extra texture.
Helpful Practical Tips
Store these easy rhubarb scones at room temperature in an airtight container for up to two days. Refrigeration extends freshness to four days, though the texture firms slightly.
Freeze baked scones tightly wrapped for up to two months, then reheat at 300°F for 8 to 10 minutes. Fresh warmth brings back their tender crumb.
Use a bench scraper to cut clean wedges and protect the layers. Measure flour by weight for accuracy and consistent texture.
Keep hands light when shaping the dough, and stop mixing as soon as it comes together. Small restraint leads to tall, soft scones.
How To Serve It
Serve warm with soft butter or clotted cream for a simple breakfast. Pair with fresh berries and whipped cream for a brunch table.
I often enjoy one plain with coffee, still slightly warm from the oven. That quiet moment feels enough.
Save This Recipe
Save this rhubarb scones recipe to your spring baking board so you can return to it during rhubarb season. Share in the comments how your best rhubarb scones turned out or ask any questions so we can bake better together.
Rhubarb Scones Recipe
This tender and buttery Rhubarb Scones Recipe brings bright, tart flavor into every bite. Made as soft Rhubarb Scones Buttermilk, these bakery style treats balance sweetness with the natural tang of fresh rhubarb.
Try these Easy Rhubarb Scones for brunch or afternoon coffee, or turn them into fruity Strawberry Rhubarb Scones for a classic seasonal twist. Roasting the fruit first creates rich flavor in Roasted Rhubarb Scones, adding depth and sweetness.
If you are searching for the Best Rhubarb Scones, this reliable Rhubarb Scone method belongs in your collection of trusted Rhubarb Recipes. Add it to your list of Best Rhubarb Recipes for a simple homemade bake that highlights fresh spring produce.
Ingredients
- 2 1/2 cups (315g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (113g) cold unsalted butter, cut into cubes
- 1 cup fresh rhubarb, chopped into 1/2-inch pieces
- 3/4 cup (180ml) buttermilk, plus more for brushing
- 1 tsp vanilla extract
- 1 large egg
- Optional for topping:
- Coarse sugar for sprinkling
- A light drizzle of honey or glaze after baking
Instructions
- PREHEAT THE OVEN AND PREPARE THE BAKING SHEET: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Keep the chopped rhubarb in the refrigerator until ready to mix to ensure it stays cold.
- COMBINE THE DRY INGREDIENTS: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- ADD THE BUTTER: Cut the cold butter into the flour mixture using a pastry cutter, fork, or your fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
- FOLD IN THE RHUBARB: Gently fold in the cold rhubarb pieces, coating them lightly in the flour mixture to prevent them from sinking during baking.
- MIX THE WET INGREDIENTS: In a separate bowl, whisk together the buttermilk, vanilla extract, and egg until smooth.
- COMBINE WET AND DRY INGREDIENTS: Pour the wet mixture into the dry ingredients and stir gently with a spatula or fork until a shaggy dough forms. Avoid overmixing to keep the scones tender.
- SHAPE THE DOUGH: Turn the dough out onto a lightly floured surface and knead it gently 2–3 times to bring it together. Pat into a circle about 1 inch thick and cut into 8 wedges using a sharp knife or bench scraper.
- BAKE THE SCONES: Arrange the wedges on the prepared baking sheet. Brush the tops with a little buttermilk and sprinkle with coarse sugar if desired. Bake for 18–22 minutes, or until golden brown on top and the bottoms sound hollow when tapped.
- COOL AND SERVE: Let the scones cool on a wire rack for 10–15 minutes before serving warm. The rhubarb will be soft and slightly jammy, adding flavor and moisture to each bite.
Notes
If your rhubarb is especially tart, you can toss it with a teaspoon of sugar before folding it into the dough. For a sweeter finish, drizzle the cooled scones with a simple glaze made of powdered sugar and milk. Store leftovers in an airtight container at room temperature for up to two days.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 486Total Fat 14gSaturated Fat 8gUnsaturated Fat 6gCholesterol 58mgSodium 480mgCarbohydrates 79gFiber 3gSugar 17gProtein 10g
