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Rhubarb Scones

Rhubarb scones are a British-style, tender-flaky tea scone with pink rhubarb pieces and a simple powdered sugar glaze. Baked at 400°F until golden, then drizzled warm for a soft, lightly sweet finish.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: British
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 0.3333333333 cup sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
Scone base
  • 6 tbsp butter, cold and cubed
  • 1 cup fresh rhubarb, finely diced
  • 0.5 cup heavy cream
  • 1 egg
  • 1 tsp vanilla extract
Glaze
  • 1 cup powdered sugar
  • 2 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 400°F and line a sheet pan with parchment paper, keeping the surface ready for baking.
Make the dry mix
  1. Whisk together all-purpose flour, sugar, baking powder, and salt in a bowl until evenly combined.
  2. Cut in cold butter until the mixture looks crumbly with pea-size bits and no large chunks.
Add rhubarb and combine
  1. Toss finely diced rhubarb with the flour mixture so the pieces are lightly coated.
  2. Whisk together heavy cream, egg, and vanilla extract, then add to the dry ingredients and stir until just combined.
Shape and bake
  1. Turn the dough onto a floured surface and pat it into an 8-inch circle with a light, even thickness.
  2. Cut the circle into 8 wedges and place them on the prepared parchment-lined sheet pan with space between pieces.
  3. Bake at 400°F for 16-18 minutes, until the tops are golden and the edges look set.
Glaze and serve
  1. Mix powdered sugar and milk until smooth, then drizzle the glaze over warm scones so it melts slightly into the crumb.

Notes

Pro tip: keep the butter cold and handle the dough gently so the scones stay tender and flaky. Store airtight at room temperature for 1-2 days or refrigerate up to 3 days; rewarm briefly before glazing. Freezing: freeze baked, unglazed scones up to 2 months, then thaw and glaze. For a dairy-light swap, use heavy cream for the cream base replaced with an equal amount of plain lactose-free cream (texture should remain similar).