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Rhubarb Scones

Make the most of rhubarb season with these delicate rhubarb scones. Perfect for spring brunch or afternoon tea.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 8 servings
Calories 292 kcal

Equipment

  • Food processor
  • Large mixing bowl
  • Baking sheet
  • Parchment paper
  • 3-inch biscuit cutter

Ingredients
  

  • 1 cup chopped rhubarb about 1-3 stalks, depending on size
  • 1/2 cup granulated sugar
  • 2 1/4 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 8 Tbsp unsalted cold butter cut in pieces
  • 1/2 cup cold buttermilk or half and half possibly a little bit more

Instructions
 

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
  • Add the sugar, flour, baking powder, and salt to the bowl of a food processor and pulse to combine.
  • Drop in the pieces of cold butter and pulse about 20-25 times until the mixture resembles coarse crumbs.
  • Remove the mixture to a large mixing bowl and add in the buttermilk or half and half, and vanilla extract, and mix gently with a large spoon until the dough just comes together, it will be crumbly. If it is very dry, drizzle in a little more buttermilk or half and half. Gently fold in the chopped rhubarb.
  • Turn the mixture onto a floured surface and knead a few times with floured hands until the dough is one piece, without a lot of dry flour left. Pat it out into a rectangular shape and use a 3-inch biscuit cutter to cut out the scones. You can also cut the dough into squares if you prefer.
  • Arrange the scones 2 inches apart on the lined baking sheet and bake for about 20 minutes, until just starting to turn golden. Don’t over bake.
Keyword homemade scones, rhubarb scone recipe, rhubarb scones, spring brunch scones