Rhubarb Scones

rhubarb scones

A few days after thinking I was done with rhubarb for the season, I walked into my grocery store, all naïve and unsuspecting, to find some unbelievably gorgeous rhubarb staring at me. It taunted and tempted me for the entire five seconds I spent debating whether to buy it. Yep, I was powerless to resist the beautiful rhubarb and it went straight into my shopping cart.

stalks of gorgeous rhubarb

Matt had recently seen an article on NPR’s website about cooking and baking with rhubarb, and it featured some rhubarb scones. And since I haven’t made scones in a few months (e-gads!), I suddenly knew what I would do with the awesome vegetable that doesn’t taste one bit like a vegetable.

rhubarb scones, unbaked

These scones were quite delicious – everything you want in a perfect scone. I wanted to blog them today, in the hopes that it’s still rhubarb season where at least someone lives, so maybe at least someone can go out and make them very soon.

Rhubarb Scones

I’m not sure how much longer I’ll have access to the beautiful stalks myself. And if rhubarb is done for another year where you live, then by all means, bookmark or pin this recipe for next year. Because you absolutely should not miss out on these amazing scones!

Rhubarb Scones

Source: adapted from Food52

Ingredients:
3 full stalks of rhubarb, trimmed and thinly sliced into 1/4-1/2″ pieces (if your rhubarb is pre-trimmed, you’ll want about 14 ounces)
2 1/2 cups flour
1 tbs baking powder
1/2 tsp salt
8 tbs unsalted butter
1/2 cup sugar
1/2 tsp vanilla extract
3/4 cup heavy cream

Directions:
Preheat oven to 425 F. Line a baking sheet with parchment paper.
In a medium bowl, toss rhubarb with 3 tablespoons of the sugar. Sift flour, 1/4 cup sugar, baking powder and salt together in a large bowl. Cut butter into flour mixture with a pastry blender until butter is the size of small peas. Add in sliced rhubarb, vanilla extract, and cream. Stir together with a rubber spatula until a soft dough forms. Flour your hands and knead for about 1 minute, until the dough completely comes together.
Transfer dough to a floured surface. Pat it down to a rectangle about 1/2″ thick. Using a sharp knife or bench scraper, cut the dough into 8 roughly even rectangles. Arrange on prepared cookie sheet and sprinkle the remaining sugar on top of each scone. Bake about 18 minutes or until golden on top.

27 responses to “Rhubarb Scones

  1. Julie,
    You’re making me want rhubarb, and I have no idea if it’s still in season here, but I bet it is. I mean, our strawberries are going strong in the back yard, harvested twice in the past week, so if rhubarb ripens at the same time as strawberries I am sure I should be able to find some.

    There ought to be a FB community garden overabundance sharing group, by zip code.

    • Texan New Yorker

      Oh, yummy strawberries! I haven’t done much with them yet this season, but that will change very shortly, I hope!! If you have a Whole Foods near you, they would probably have some rhubarb.

  2. I don’t have heavy cream. Could I use greek yogourt instead???

    • Texan New Yorker

      Yes, I think you can! I have personally never tried yogurt in a scone or biscuit recipe, but I did a little looking online and apparently it’s done quite a bit. So you shouldn’t have a problem. If it’s too thick, just thin with a tablespoon of milk. Let me know how that works!

      • Hi,
        I am allergic to dairy, especially cream. I use canned Coconut milk, the thick cream that forms at the top of the cans. It works wonderfully well, very light scones and everyone who tries them likes them.
        Use the thinner bottom part for coffee or in place of milk in any recipe.

  3. I was super excited to make these with the abundance of rhubarb I’ve gotten from my CSA but was slightly dissappointed at their tartness. Was it possibly my rhubarb? Did I not add enough sugar? Or are these scones meant to just be a bit on the tart side?

    • Texan New Yorker

      I found these to be nicely balanced between tart and sweet, so it may have been your rhubarb. If you have more rhubarb in your stash, you could certainly make them again and just add more sugar. Thanks for stopping by and letting me know!

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  7. I love this recipe! I have made it 4 times in the 3 weeks since I discovered it. One of the times I made it I was going to a gathering where a vegan was there. Since I didn’t want her to be left out, I subbed coconut oil for the butter and full fat coconut milk for the cream. They turned out just as fabulous! Thank you for sharing this!

    • Texan New Yorker

      Thanks so much Alison! I’m thrilled to know your vegan substitutions worked out so well. Filing away for future reference 🙂

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  9. Here in North Dakota, I just keep my rhubarb REALLY well watered and it produces until frost. My plants are in part shade, so that probably helps, too, so maybe move one of your plants to a more shady to see if that helps.

    In the summer & fall, I try to leave at least 1/2 the stalks any time I pick, so it has enough leaves to get nutrients to survive our winters.

    8-10 plants came with our house when we moved in 20 years age, so between freezing a bunch in spring and careful picking and lots of watering in summer and fall, we eat rhubarb at least once a week spring-summer-fall and 1-2 times a month in late fall-winter-early spring.

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  11. I bought rhubarb for the first time in my LIFE yesterday, having not really eaten it since I was a child, well over 40 years ago! We used to have a perfect monster of a plant in the garden… And I don’t think I particularly liked it then. So, whatever prompted me to buy it, heaven knows. But now I’ve been searching for a quick and easy use for it and I think your recipe is IT! I shall be making rhubarb scones this afternoon! !

    Thanks for the inspiration… All the way from Oxfordshire!

    All best wishes, Penny

    • Texan New Yorker

      Thank you so much Penny! I hope they turned out well for you. I don’t remember eating rhubarb as a kid, but I do wonder if I would have liked it – it is very tart. 🙂

  12. I made these this morning, I used about 1 1/2 cups of rhubarb and strawberries mixed. They are delicious. This was first scone attempt and I am pretty proud of the results. Thanks for posting reciep.

    • Texan New Yorker

      Thanks Nycole! Scones look intimidating but they are so much fun to make, I’m so glad your first attempt went so well!

  13. These scones are delicious! I used coconut milk instead of cream. They are so light and flakey and just the right amount of sweetness. I was not sure about trying these because my last attempt at scones was a failure, but this recipe is a keeper! Thanks for posting.

  14. These scones are simply delicious!!! Thank you for sharing the recipe! Although we are enjoying these during the prime harvest of our rhubarb, we realize how wonderful this recipe will be in the middle of the winter!!!!

  15. These are fantastic. Made twice this week, and ate little else. Made a strawberry sauce with lime juice and chia seeds to spread on them. So delicious !

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  17. Love this scone. It is so good, not to tart, not to sweet. A good use of my Rhubarb.

  18. Saw this recipe and wanted to try it right away. I measured the flour out correctly but the dough was very dry in texture. I ended up having to add in some milk to make it moister. I also used a combination of rhubarb and strawberries. The scones turned out perfect. Delicious.

  19. you mean 8 teaspoons of butter (1 stick), not 8 tablespoons (3 sticks)…right?

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