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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!

Ingredients

  • 2 Cups all-purpose flour
  • 1/3 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
  • 1/2 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

Instructions

  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 golden brown. Remove to a wire rack to cool.
  8. Store leftovers in an airtight container.

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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.

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

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