Description
Celebrate the season with these tender and buttery rhubarb scones—perfect for breakfast or brunch. Each scone bursts with tart rhubarb balanced by just the right touch of sweetness. Easy to make and even easier to enjoy warm with butter or jam!
Ingredients
1 cup chopped rhubarb (about 1 to 3 stalks)
½ cup granulated sugar
2¼ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract (or almond extract for variation)
8 tablespoons unsalted cold butter, cut into small pieces
½ cup cold buttermilk or half-and-half (plus more if needed)
Instructions
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Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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In a food processor, pulse the flour, sugar, baking powder, and salt until combined.
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Add cold butter and pulse 20 to 25 times until the mixture resembles coarse crumbs.
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Transfer the mixture to a large bowl. Stir in buttermilk and vanilla extract until a dough begins to form—add a splash more liquid if too dry.
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Gently fold in the chopped rhubarb.
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Turn dough onto a floured surface, knead briefly, and shape into a rectangle. Cut into rounds with a 3-inch biscuit cutter or slice into squares.
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Place scones 2 inches apart on the baking sheet.
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Bake for 18 to 22 minutes or until lightly golden on top. Remove and let cool slightly before serving.
Notes
Use fresh, crisp rhubarb for the best texture. If your rhubarb is particularly tart, you can sprinkle a little extra sugar on top before baking. These scones are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Snack
- Method: Baked
- Cuisine: American