These rhubarb scones are like little fluffy pillows of sweet and tangy goodness! If you’re looking for a fun way to use up rhubarb, these scones are an absolute must-try.

There’s something so special about baking with ingredients fresh from the garden or farmers market, and these light and fluffy rhubarb scones are the perfect example.
Bursting with tangy-sweet rhubarb chunks tucked inside soft, buttery scones, they make a wonderful breakfast or afternoon tea treat.
If you’re looking to enjoy the unique flavour of rhubarb in a new way or simply want a seasonal twist on a classic scone, this recipe is just the thing.
Simple to make, with a lovely balance of tart and sweet, these scones will quickly become a favourite in your recipe collection!
Need more rhubarb inspiration? Try this delicious Rhubarb Apple Crumble!
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Ingredient Notes and Substitutions
- Rhubarb: If you don’t have rhubarb, substitute it with other tart fruits like cranberries or apples for a slightly different flavour.
- Sugar: Granulated sugar adds a touch of sweetness to balance the tart rhubarb. You can reduce the amount to a less sweetened scone.
- Salt: If you’re using salted butter, don’t add any salt.
- Milk: Whole milk adds richness to the dough, but you can use any milk you prefer, including plant-based options like almond or oat milk. Buttermilk is another great substitute, adding a slight tang and tenderness to the scones.
- Butter: Cold, unsalted butter creates flaky layers in the scones. If using salted butter, don’t add the salt.
How To Make Rhubarb Scones
The printable recipe card below has the full ingredients list and instructions.
Step 1: Preheat your oven to 180C (350F).
Step 2: Whisk together flour, baking powder, salt and sugar in a large mixing bowl.
Step 3: In a small microwave-safe bowl, combine the milk and butter. Heat in the microwave for 1-2 minutes or until the butter is fully melted. Stir to mix the milk and butter together. You can also use a saucepan and stovetop for this step.
Step 4: Combine the milk mixture with the dry ingredients until a shaggy dough forms. This mixture may seem dry, and that’s perfectly fine! Avoid overmixing.
Step 5: Cut the rhubarb into thin slices.
Step 6: Add the rhubarb to the scone mixture and fold to incorporate it through the dough.
Step 7: Pour the dough onto a lightly floured surface and press it together to form a 1.5cm (2″) thick slab. You can cut the scones into triangles or use a large round cookie cutter to create round scones.
Step 8: Arrange the scones on a baking sheet and bake for 18-20 minutes, or until they are cooked through and lightly golden brown on top.
Makyla’s Baking Tips
1. Be careful not to overwork the dough, as it can become tough. Overworking will make your scones rock hard instead of fluffy!
2. If you prefer smaller pieces of rhubarb, I recommend dicing it. This will distribute smaller bits throughout the scones.
Can you freeze rhubarb scones?
Yes, you can freeze rhubarb scones! To freeze baked scones, let them cool, wrap each one individually, and store them in an airtight container or bag for up to 3 months. Thaw at room temperature and refresh in the oven for a few minutes. To freeze unbaked scones, freeze the dough pieces on a tray first, then transfer to a bag. Bake them straight from frozen, adding a few extra minutes to the baking time.
What are rhubarb scones best eaten with?
Rhubarb scones pair perfectly with toppings that balance their tartness. Clotted cream, strawberry jam, butter with honey, whipped cream, and fresh berries are all delicious options. For a citrus twist, try lemon curd or a cream cheese spread works wonderfully for something rich. These toppings enhance the flavour of the rhubarb while adding a touch of sweetness or creaminess.
Can frozen rhubarb be used in this recipe?
Yes, you can use frozen rhubarb in rhubarb scones! Just make sure to thaw the rhubarb and drain off any excess liquid before adding it to the dough. This helps prevent the scones from becoming too wet or soggy. The juices may cause the dough to stain a light pink colour, so keep this in mind!
Rhubarb Scones
Equipment
Ingredients
- 3 cups all-purpose flour 420g
- 4 teaspoons baking powder 15g
- ½ cup white granulated sugar 113g
- ½ teaspoon salt
- 3 ½ tablespoons butter unsalted, 50g
- 1 cup milk whole fat, 235mls
- 1 cup rhubarb sliced, 100g
Instructions
- Preheat your oven to 180C (350F).
- Whisk together flour, baking powder, salt and sugar in a large mixing bowl.
- In a small microwave-safe bowl, combine the milk and butter. Heat in the microwave for 1-2 minutes, or until the butter is fully melted. Stir to mix the milk and butter together. You can also use a saucepan and stovetop for this step.
- Combine the milk mixture with the dry ingredients and mix until a shaggy dough forms. This mixture may seem dry, and that's perfectly fine! Avoid overmixing.
- Cut the rhubarb into thin slices.
- Add the rhubarb to the scone mixture and fold to incorporate it through the dough.
- Pour the dough onto a lightly floured surface and press it together to form a 1.5cm (2") thick slab. You can cut the scones into triangles or use a large round cookie cutter to create round scones.
- Arrange the scones on a baking sheet and bake for 18-20 minutes, or until they are cooked through and lightly golden brown on top.
Notes
- Rhubarb: If you don’t have rhubarb, substitute it with other tart fruits like cranberries or apples for a slightly different flavour.
- Sugar: Granulated sugar adds a touch of sweetness to balance the tart rhubarb. You can reduce the amount to a less sweetened scone.
- Salt: If you’re using salted butter, don’t add any salt.
- Milk: Whole milk adds richness to the dough, but you can use any milk you prefer, including plant-based options like almond or oat milk. Buttermilk is another great substitute, adding a slight tang and tenderness to the scones.
- Butter: Cold, unsalted butter creates flaky layers in the scones. If using salted butter, don’t add the salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.