Rhubarb Scones: the easy, delicious treat that’s perfect for afternoon tea

Freshly baked rhubarb scones are so tasty, especially with a cup of tea. Homemade rhubarb scones are great any time of day, whether you tuck into them at breakfast or enjoy them as a snack. Packed with sweet-tart juicy rhubarb and sweetened with vanilla sugar, it's hard to resist these wonderful scones.

They're super easy to make – you can whip up a batch of rhubarb scones in about 45 minutes, so they're ideal as a quick baking project anytime you have some fresh rhubarb on hand!

Tips for the Best Rhubarb Scones

If the dough isn't coming together, you can add up to a total of ¾ cups of heavy cream.

You can buttermilk instead of heavy cream in your scones to give them a subtle tanginess and make them ultra-soft and moist.

To make sure your scones rise and get nice and fluffy, test your baking powder to make sure it's fresh before making the dough.

Use stewed rhubarb instead of fresh rhubarb for a tasty twist on these delicious scones.

Make gluten-free rhubarb scones by swapping out all-purpose flour for almond flour or your favorite gluten-free flour.

Rhubarb Scone Variations

For softer, moister scones, use brown sugar instead of vanilla sugar. To make scones with a richer vanilla flavor, add in vanilla extract. Other tasty add-ins include candied ginger, dried cranberries or blueberries, lemon or orange zest, or fresh berries.

Make vegan rhubarb scones by using coconut cream instead of heavy cream and oil or plant-based butter in place of butter.

To take your rhubarb scones to the next level, add a glaze. Mix enough water, milk, or lemon juice with powdered sugar to form a pourable glaze. Brush or pour it onto the scones, then let it set before enjoying.

How to Store Rhubarb Scones

Keep your scones fresh by storing them in an airtight container for up to 2 days at room temperature. For long-term storage, you can freeze your scones for up to 3 months.

How to Make Rhubarb Scones

Preheat your oven to 425F.

In a bowl, toss the rhubarb with 3 tablespoons of vanilla sugar.

In a mixing bowl, combine flour, baking powder, and salt to combine.

Cut the butter into the flour mixture until the pieces are roughly pea-sized.

Stir in the remaining sugar.

Mix in the rhubarb.

Pour in enough cream to form a dough.

Lightly flour a work surface. Turn out the dough and cut it in half. Roll the dough out into 6-inch discs.

Cut them into 6 to 8 triangular scones.

Put the scones onto a baking tray and garnish with coarse sugar.

Bake for 20 minutes or until they brown slightly.

Let them slightly chill.

Serve and enjoy!

Notes

Use room temperature ingredients to make your rhubarb scones.