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Rhubarb Scones

My grandfather grows rhubarb and gives us a generous supply. The tartness is similar to a cranberry—perfect for tossing into a scone. —Danielle Lee, Sewickley, Pennsylvania
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    16 scones


  • 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


  • Preheat oven to 400°. In a large bowl, whisk the first 6ingredients. 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 8 wedges. Place wedges on parchment-lined baking sheets; sprinkle with coarse sugar. Bake 18-22 minutes or until golden brown. Serve warm.
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.
Nutrition Facts
1 scone: 166 calories, 9g fat (5g saturated fat), 25mg cholesterol, 155mg sodium, 20g carbohydrate (7g sugars, 1g fiber), 2g protein.
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Average Rating:
  • beshmn
    Aug 21, 2020

    Good texture, interesting flavor. The cardamom over-powers the rhubarb flavor, if I make again I will cut the cardamom in half.

  • Mary Beth
    Jun 19, 2020

    Love these scones! The rhubarb from my CSA is thin and green so perfect for these where the little green bits are beautiful. The hint of cardamom makes them so tasty. To go with them I used the extra rhubarb to make a quick sauce (on this site as well).

  • colleenwieber
    Aug 4, 2019

    These are delicious. They’re not hard to make. I put two tablespoons of sugar on the chopped rhubarb to cut the sourness.

  • Rebecca1492
    Jul 22, 2019

    I have an abundance of rhubarb at this time every year thanks to the previous owner of the office building I purchased planting several plants. I made this recipe and brought the scones to work and now my assistants ask for this every year. When the rhubarb starts ripening they ask if it is scone time yet. These scones are softer and not hard and crumbly - which is how I prefer my scones. I use turbinado sugar on the top as an offset to the tart of the rhubarb in the filling, but you could also do a powdered sugar glaze if you wanted to sweeten them up. Scones are not meant to be overly sweet, but you could add a bit more sugar if you wanted them sweeter.

  • eclispsian
    May 3, 2017

    No comment left

  • Ellie31773
    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.

  • matteliz
    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.

  • toolbarsco
    May 3, 2014

    Great recipe! Love the tart little bites of rhubarb.

  • Jlee17
    Mar 25, 2014

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