Rhubarb Scones

These rhubarb scones are light and buttery with crisp bottoms and crunchy tops from the sugar. Loved the little bursts of tangy flavor from the rhubarb and the sweetness of the scones.

Rhubarb Scones
Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
20 mins
Total Time:
50 mins
8 scones


  • 2 cups all-purpose flour

  • ½ cup white sugar

  • 1 tablespoon baking powder

  • ½ teaspoon kosher salt

  • ½ teaspoon ground cinnamon

  • teaspoon ground nutmeg

  • ½ cup cold unsalted butter, cut into 1/2-inch cubes

  • 1 cup frozen chopped rhubarb

  • 1 cup heavy whipping cream

  • 1 teaspoon vanilla extract

  • 1 ½ teaspoons grated orange zest, divided

  • 2 tablespoons heavy whipping cream

  • 2 tablespoons turbinado sugar

  • ½ cup powdered sugar

  • 1 tablespoon fresh orange juice

  • 1 pinch kosher salt


  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  2. Whisk together flour, white sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze for 10 minutes.

  3. Fold frozen rhubarb into flour mixture. Whisk together 1 cup heavy cream, vanilla, and 1 teaspoon orange zest in a glass measuring cup. Make a well in center of flour mixture and pour cream mixture into well; stir just until dry ingredients are moistened (do not overwork the dough).

  4. Turn the dough out onto a lightly floured surface. Gently press dough into an 8-inch round; cut the round into 8 wedges using a sharp knife. Place the scones 2 inches apart on the prepared baking sheet. Brush scones with remaining 2 tablespoons heavy cream and sprinkle with turbinado sugar.

  5. Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool on a wire rack for 10 minutes.

  6. Whisk together powdered sugar, remaining 1/2 teaspoon orange zest, 1 tablespoon orange juice, and a pinch of kosher salt. Add up to 1/2 tablespoon more orange juice 1/2 teaspoon at a time, if needed, to reach desired consistency. Drizzle glaze over warm scones and serve immediately.

Nutrition Facts (per serving)

429 Calories
24g Fat
50g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 429
% Daily Value *
Total Fat 24g 31%
Saturated Fat 15g 76%
Cholesterol 76mg 25%
Sodium 320mg 14%
Total Carbohydrate 50g 18%
Dietary Fiber 1g 5%
Protein 4g
Potassium 98mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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