Skip to Content

Rhubarb Scones

This easy recipe for Rhubarb Scones is filled with fresh, tart rhubarb and a hint of cinnamon and nutmeg!

Rhubarb scones on a baking sheet with stalks of rhubarb in the background. Recipe from A Kitchen Addiction

As soon as rhubarb makes an appearance in our yard, I get excited for the prospect of all the fresh produce that we’ll finally be able to have after a long winter (that and it usually means that spring is here to stay!)!

And while I impatiently wait for the time when the rest of our gardens produce, I make the most of the rhubarb!

Rhubarb seems to be one of those foods that people either love or hate. Fortunately for me, my family likes rhubarb. It doesn’t matter if it’s in a pie, compote, or muffins, rhubarb is a favorite around here.

The latest rhubarb recipe to make an appearance in our kitchen was a batch of these easy Rhubarb Scones.

Up close overhead view of a rhubarb scone with stalks of rhubarb to the side.

All you need is a handful of simple ingredients to get a batch of tender, flaky scones filled with fresh, tart rhubarb!

I adjusted the base of one of my favorite scone recipes and used brown sugar in place of some of the white sugar to get some of that caramel flavor and to give the scones a little softer texture.

A hint of cinnamon and nutmeg is added to the base to round out the flavors.

Topping off these scones is a sprinkling of coarse sugar right before baking to give a bit of crunch in each bite!

Up close image of a rhubarb scone with more scones in the background. Recipe from A Kitchen Addiction

Tips for Making Rhubarb Scones

  • Stir the wet ingredients into the dry ingredients just until moistened. Don’t worry if it isn’t all wet. The dough will come together when you knead it.
  • Knead the dough only as much as is necessary to get dough to come together. It’s okay if the circle looks shaggy. This will keep the scones from getting tough.
  • I like to use a dough scraper for cutting the scones and transferring them to the baking sheet. It makes it easy to both get even pieces and to keep the pieces together when moving them!

Love scones? More Scone Recipes to Try!

Overhead view of a batch of rhubarb scones on a baking sheet sitting on a towel. Recipe from A Kitchen Addiction

Up close image of a rhubarb scone with more scones in the background. Recipe from A Kitchen Addiction

Rhubarb Scones

Yield: 8 scones
Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes

This easy recipe for Rhubarb scones is filled with fresh rhubarb and a hint of cinnamon and nutmeg!


  • 2 Cups all-purpose flour
  • 1/2 Cup sugar
  • 3 Tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 Cup unsalted butter, cold and cut into pieces
  • 1 Cup thinly sliced fresh rhubarb**
  • 1/3 Cup milk (the higher the fat content, the richer the flavor and more tender the scone)
  • 1 egg
  • 2 teaspoons vanilla extract
  • optional coarse sugar, for garnish


  1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Cut in butter until mixture resembles coarse crumbs. Stir in fresh rhubarb.
  3. In a small bowl, whisk together milk, egg, and vanilla extract.
  4. Add wet ingredients to dry ingredients, and stir until just combined.
  5. Turn dough out onto a well-floured surface. Gently knead 5-6 times or until dough just comes together.
  6. Gently shape dough into an approximate 7-8 inch circle. Cut into 8 pieces, and place on prepared baking sheet. Sprinkle with coarse sugar, if desired.
  7. Bake for 20-25 minutes, or until edges start to turn light golden brown. Remove to a wire rack to cool.
  8. Store leftovers in an airtight container.


**Make sure that if your rhubarb has just been rinsed that you pat it dry before using. The extra liquid will cause the dough to get really sticky and the scones to spread.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 274Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 55mgSodium: 292mgCarbohydrates: 35gFiber: 1gSugar: 9gProtein: 5g

Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.

Did you make this recipe?

Please leave a comment or rating on the blog to let us know or share a pic on Instagram and tag @akitchenaddiction

Side view of a rhubarb scone sitting on a baking sheet with more scones in the background. Recipe for scones from A Kitchen Addiction


Tuesday 12th of July 2022

Hi there. thanks for posting this basic recipe...which I am going to try out. Wonder if you are on IG? thanks.

doreen mcgrath

Sunday 26th of June 2022

recipes look yummy have to try them thank you for sharing

Georgia Ballard

Sunday 15th of May 2022

Can you use frozen Rhubarb instead of fresh ???

Skip to Recipe