Rhubarb Scones
These tender, buttery rhubarb scones are packed with fresh rhubarb and topped with coarse sugar for a bakery-style finish. Optional white chocolate chips add a delicious sweet-tart twist that's perfect for breakfast, brunch, or an afternoon coffee break.
Servings: 8 scones
Ingredients
- 2 ½ cups all-purpose flour
- ⅔ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold butter cubed
- 1 ½ cups finely chopped fresh rhubarb or frozen rhubarb, thawed and drained
- ⅔ cup whole milk
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips optional
- 1-2 tablespoon coarse sugar for topping
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold cubed butter. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter remaining.
- Stir in the chopped rhubarb. If using white chocolate chips, stir them in as well.
- In a small bowl, whisk together the milk and vanilla extract.
- Pour the milk mixture into the dry ingredients and stir gently until a shaggy dough forms. Do not overmix.
- Turn the dough onto a lightly floured surface and gently knead a few times until it comes together.
- Pat the dough into an 8-inch circle about 1 inch thick.
- Transfer the dough to the prepared baking sheet and cut into 8 wedges. Leave together or separate slightly for crispier edges.
- Sprinkle the tops generously with coarse sugar.
- Bake for 18–22 minutes, or until lightly golden brown and cooked through.
- Cool for 10 minutes before serving.
Notes
Frozen rhubarb works well in this recipe. Be sure to thaw and drain excess liquid before using.
For the flakiest scones, keep the butter as cold as possible until baking.
White chocolate chips are optional but highly recommended for a delicious sweet-tart flavor combination.
Store leftover scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Unbaked scones can be frozen and baked later for an easy make-ahead breakfast.
For the flakiest scones, keep the butter as cold as possible until baking.
White chocolate chips are optional but highly recommended for a delicious sweet-tart flavor combination.
Store leftover scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Unbaked scones can be frozen and baked later for an easy make-ahead breakfast.