Rhubarb Scones
These rhubarb scones are tart, buttery, and golden-edged with a tender, flaky crumb. Perfect for a cozy brunch or weekend baking, they come together quickly with simple ingredients and deliver bright pops of rhubarb in every bite.
Equipment
- Food processor
- Mixing bowl
- Baking sheet
- Parchment paper
- Biscuit Cutter
Ingredients
Dry Base
- 2 ¼ cups all-purpose flour
- ½ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
Fat
- 8 tbsp unsalted butter cold, cut in pieces
Wet Ingredients
- ½ cup buttermilk or half and half plus extra if needed
- 1 tsp vanilla extract
Add-ins
- 1 cup rhubarb chopped
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Chop the rhubarb into small, even pieces.
- In a food processor, pulse together flour, sugar, baking powder, and salt until combined.
- Add cold butter and pulse 20–25 times until the mixture resembles coarse crumbs with some pea-sized pieces.
- Transfer to a bowl and gently mix in buttermilk and vanilla until the dough just comes together. Fold in the chopped rhubarb.
- Turn dough onto a floured surface, knead lightly, and shape into a rectangle about 1 inch thick. Cut into squares or use a biscuit cutter.
- Place on the baking sheet and bake for about 20 minutes until lightly golden on the edges. Cool slightly before serving.
Notes
Keep all ingredients cold for the flakiest texture. Avoid overmixing to prevent tough scones. You can add a lemon glaze, swap in strawberries, or sprinkle cinnamon sugar on top before baking for variation.