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Rhubarb Scones ~ these pretty scones loaded with little bits of juicy rhubarb make a perfect breakfast or afternoon tea-time treat.


makes 8 scones

Total time

40 minutes


Breakfast, Brunch


  • 1 cup chopped rhubarb (about 1-3 stalks, depending on size)
  • ½ cup granulated sugar
  • 2¼ cups all purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 8 tbsp unsalted cold butter (cut in pieces)
  • ½ cup (possibly a little bit more) cold buttermilk or half and half


  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Add the sugar, flour, baking powder, and salt to the bowl of a food processor and pulse to combine.
  3. Drop in the pieces of cold butter and pulse about 20-25 times until the mixture resembles coarse crumbs.
  4. Remove the mixture to a large mixing bowl and add in the buttermilk or half and half, and vanilla extract, and mix gently with a large spoon until the dough just comes together, it will be crumbly. If it is very dry, drizzle in a little more buttermilk or half and half. Gently fold in the chopped rhubarb.
  5. Turn the mixture onto a floured surface and knead a few times with floured hands until the dough is one piece, without a lot of dry flour left. Pat it out into a rectangular shape and use a 3-inch biscuit cutter to cut out the scones. You can also cut the dough into squares if you prefer.
  6. Arrange the scones 2 inches apart on the lined baking sheet and bake for about 20 minutes, until just starting to turn golden. Don't over bake.
  7. View the recipe instructions at The View From the Great Island

Contains allergens
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