Rhubarb Scones Recipe
Rhubarb Scones Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My grandfather grows rhubarb and gives us a generous supply. The tartness is similar to a cranberry—perfect for tossing into a scone. —Danielle Ulam, Hookstown, Pennsylvania
Featured In: Top 10 Rhubarb Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

Ingredients

  • 1-1/4 cups whole wheat pastry flour
  • 1-1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1-1/2 cups finely chopped fresh or frozen rhubarb, thawed (3-4 stalks)
  • 1/2 cup heavy whipping cream
  • 1/4 cup fat-free milk
  • 1 teaspoon vanilla extract
  • Coarse sugar

Directions

Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Add rhubarb; toss to coat.
In another bowl, whisk cream, milk and vanilla; stir into crumb mixture just until moistened.
Turn onto a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6-in. circles. Cut each into eight wedges. Place wedges on parchment paper-lined baking sheets; sprinkle with coarse sugar. Bake 18-22 minutes or until golden brown. Serve warm. Yield: 16 scones.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Scones in Taste of Home April/May 2014

Nutritional Facts

1 scone (calculated without coarse sugar): 166 calories, 9g fat (5g saturated fat), 25mg cholesterol, 155mg sodium, 20g carbohydrate (7g sugars, 1g fiber), 2g protein.

  • 1-1/4 cups whole wheat pastry flour
  • 1-1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1-1/2 cups finely chopped fresh or frozen rhubarb, thawed (3-4 stalks)
  • 1/2 cup heavy whipping cream
  • 1/4 cup fat-free milk
  • 1 teaspoon vanilla extract
  • Coarse sugar
  1. Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Add rhubarb; toss to coat.
  2. In another bowl, whisk cream, milk and vanilla; stir into crumb mixture just until moistened.
  3. Turn onto a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6-in. circles. Cut each into eight wedges. Place wedges on parchment paper-lined baking sheets; sprinkle with coarse sugar. Bake 18-22 minutes or until golden brown. Serve warm. Yield: 16 scones.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Scones in Taste of Home April/May 2014

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Reviews forRhubarb Scones

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MY REVIEW
Ellie31773 User ID: 5796034 141236
Reviewed Jun. 23, 2014

"These are awesome, and the perfect size -- not too big. The cardamom and rhubarb play so well together. Was worried I wouldn't be able to find whole wheat pastry flour, but there it was in the baking aisle. It even comes in small bags, so you don't have to buy a ton for one recipe. Next time, I'm increasing the rhubarb to two cups, but will probably add a little more sugar, too."

MY REVIEW
[email protected] User ID: 77962 200424
Reviewed May. 18, 2014

"Nice and tender with a slight cardamom flavor. I took these to a church potluck and people were tricked into eating and enjoying them thinking they contained strawberries! They were surprised to learn the truth! This was a good way to use up my extra rhubarb. Actually I increased the amount of rhubarb and it was still good."

MY REVIEW
toolbarsco User ID: 6725667 199295
Reviewed May. 3, 2014

"Great recipe! Love the tart little bites of rhubarb."

MY REVIEW
Jlee17 User ID: 7734311 124744
Reviewed Mar. 25, 2014

"This recipe is a keeper, thank you for sharing. :)"

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