Go Back
Paul

Rhubarb Scones with Vanilla Glaze Recipe are delightful!

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!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast/Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup chopped rhubarb about 1 to 3 stalks½ cup granulated sugar2¼ cups all-purpose flour1 tablespoon baking powder½ teaspoon salt1 teaspoon vanilla extract (or almond extract for variation)8 tablespoons unsalted cold butter, cut into small pieces½ cup cold buttermilk or half-and-half (plus more if needed)

Method
 

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a food processor, pulse the flour, sugar, baking powder, and salt until combined.
  3. Add cold butter and pulse 20 to 25 times until the mixture resembles coarse crumbs.
  4. 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.
  5. Gently fold in the chopped rhubarb.
  6. 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.
  7. Place scones 2 inches apart on the baking sheet.
  8. 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.