Rhubarb Scones

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.

Course Baking, Dessert, Snack

Cuisine British

Keyword rhubarb, rhubarb scones, scones

Prep Time 10

Cook Time 20

Total Time 30

Servings scones

Calories 266kcal

Author Makyla Baines

Equipment

Nonstick Cookie Sheets

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