Rhubarb Scones with Vanilla Glaze

This rhubarb scone recipe brings a burst of spring to your breakfast table. With tender pastry and juicy rhubarb pieces in every bite, these scones strike the perfect balance between tart and sweet. I always look forward to making them when rhubarb is in season—perfect for a simple weekend brunch or coffee with friends.

The first time I baked these, the kitchen filled with a buttery aroma and everyone was drawn into the kitchen. Now it is our go-to treat whenever rhubarb appears at the market.

Ingredients

• Chopped rhubarb: For juicy bursts of tartness in every scone Choose firm bright red stalks for the best flavor
• Granulated sugar: Adds just enough sweetness and helps balance the rhubarb’s tang Use a high quality cane sugar if possible
• All-purpose flour: Forms the structure of the scones Stick with unbleached flour for the best texture
• Baking powder: Helps the scones rise and become fluffy Make sure yours is fresh for the best lift
• Salt: Brings out all the flavors and keeps the sweetness in check Use sea salt for the best results
• Vanilla extract: Lends warmth and a subtle aroma A high quality pure vanilla gives the richest flavor You can swap with almond extract for a fun twist
• Unsalted cold butter: Creates flaky tender layers and rich flavor Always start with chilled butter straight from the fridge
• Cold buttermilk or half-and-half: Moistens the dough and keeps it light and soft The colder it is the higher the scones will rise

Step-by-Step Instructions

Prep the Oven and Baking Sheet:

Preheat your oven to 375 degrees Fahrenheit to ensure even baking and line a baking sheet with parchment paper so your scones do not stick and clean up is simple

Mix the Dry Ingredients:

Combine the flour sugar baking powder and salt in your food processor and pulse until these are just blended together so every bite is uniform and flavorful

Cut in the Butter:

Add the cold butter pieces and pulse about 20 to 25 times until the mixture resembles coarse crumbs This step is crucial for creating flaky tender scones so resist the urge to mix too much

Form the Dough:

Transfer the crumb mixture into a large bowl Add the cold buttermilk and vanilla and stir just until a dough begins to form If it seems dry drizzle in a little more liquid You want the dough to hold together but not be wet

Fold in Rhubarb:

Gently fold the chopped rhubarb into the dough using a spatula being careful not to overmix so the scones stay light

Shape and Cut:

Turn the dough onto a floured surface Knead lightly one or two times to bring it together then pat into a rectangle about an inch thick Cut rounds with a three-inch biscuit cutter or simply slice into squares for rustic-looking scones

Arrange and Bake:

Place the scones about two inches apart on your baking sheet so they have room to rise Slide into the oven and bake for eighteen to twenty two minutes until the tops are lightly golden

Cool and Serve:

Remove from the oven and let them cool slightly before serving Enjoy warm with butter or a dab of your favorite jam

Save

I love how the tartness of rhubarb transforms when baked into soft buttery scones Sometimes my family waits by the oven just for the first taste The hint of vanilla makes every crumb special

Storage Tips

Scones are best eaten the day they are baked but store well in an airtight container at room temperature for up to two days To bring back a fresh-from-the-oven taste warm them briefly in the oven or toaster oven

Ingredient Substitutions

If you do not have buttermilk you can use half-and-half or even milk mixed with a splash of lemon juice You can swap in fresh strawberries for rhubarb for a sweeter twist Almond extract can also be a wonderful alternative instead of vanilla

Serving Suggestions

Serve these scones warm with a pat of butter or a drizzle of honey For brunch pair with scrambled eggs and fresh fruit They are also lovely next to a strong cup of tea or coffee in the afternoon

A Bit of Rhubarb History

Rhubarb has a long history in European kitchens often showing up in early spring sweets Paired with sugar it tames the vegetable’s tart edge and has been a staple in pies crisps and preserves for generations Baking it into scones is an easy way to enjoy this classic flavor with a modern spin

Recipe FAQs

→ How do I keep scones tender and flaky?

Use cold butter and handle the dough lightly to avoid overmixing. This creates flaky layers and a soft texture.

→ What can I use instead of buttermilk?

Half-and-half or even plain milk with a splash of lemon juice can be substituted if buttermilk isn't available.

→ Can I prepare the scones ahead of time?

You can make the dough in advance and refrigerate it overnight. Bake fresh in the morning for best results.

→ Is it possible to freeze the scones?

Yes, shaped but unbaked scones can be frozen. Bake straight from the freezer, adding a few extra minutes to the baking time.

→ How can I adjust for tartness in rhubarb?

If your rhubarb is especially tart, sprinkle extra sugar over the scones before baking or add a touch more sugar to the dough.