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Rhubarb Scones

Rhubarb scones with tender, flaky layers and pink fruit pieces baked at 400°F, then drizzled with a quick powdered-sugar glaze. This British-style tea scone is mixed just until combined for a light crumb and golden tops.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: British
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Scones
  • 2 cup all-purpose flour
  • 0.3333 cup sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 6 tbsp butter, cold and cubed Keep very cold for flakier texture.
  • 1 cup fresh rhubarb, finely diced
  • 1 cup heavy cream
  • 1 egg
  • 1 tsp vanilla extract
Glaze
  • 1 cup powdered sugar
  • 2 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 400°F and line a sheet pan with parchment paper for easy release.
Make the dough
  1. Whisk together all-purpose flour, sugar, baking powder, and salt until evenly mixed.
  2. Cut in the cold, cubed butter until the mixture looks crumbly with small butter pieces.
  3. Toss the fresh rhubarb with the flour mixture so the pieces are lightly coated.
  4. Whisk together heavy cream, egg, and vanilla extract, then add to the dry ingredients and stir until just combined.
Shape and bake
  1. Turn the dough onto a floured surface and pat it into an 8-inch circle.
  2. Cut the circle into 8 wedges and place the scones on the prepared sheet pan.
  3. Bake at 400°F for 16–18 minutes until the tops are golden.
Glaze and serve
  1. Mix powdered sugar and milk until smooth, then drizzle over the warm scones.

Notes

For the flakiest crumb, keep the butter cold and work the dough as little as possible—stir only until no dry flour remains. Store scones airtight at room temperature for up to 2 days or refrigerate up to 4 days; freeze baked scones for up to 2 months, then reheat at 350°F until warmed through. For a lighter option, use half-and-half in place of heavy cream for a slightly less tender texture.