Rhubarb Scones

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These rhubarb scones are light and buttery with bursts of tangy flavor from rhubarb. They're topped with brown sugar and a sweet orange glaze for a delightful spring treat.

Submitted by Pam Lolley
Updated on April 15, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Rhubarb Scones
2
Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
20 mins
Total Time:
50 mins
Servings:
8
Yield:
8 scones
Jump to Nutrition Facts

Ingredients

  • 2 cups all-purpose flour

  • ½ cup white sugar

  • 1 tablespoon baking powder

  • ½ teaspoon kosher salt

  • ½ teaspoon ground cinnamon

  • ⅛ teaspoon ground nutmeg

  • ½ cup cold unsalted butter, cut into 1/2-inch cubes

  • 1 cup frozen chopped rhubarb

  • 1 cup heavy whipping cream

  • 1 teaspoon vanilla extract

  • 1 ½ teaspoons grated orange zest, divided

  • 2 tablespoons heavy whipping cream

  • 2 tablespoons turbinado sugar

  • ½ cup powdered sugar

  • 1 tablespoon fresh orange juice

  • 1 pinch kosher salt

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  2. Whisk flour, white sugar, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze for 10 minutes.

    Overhead of a flour mixture in a bowl with frozen cuts of rhubarb off to the side.

    Dotdash Meredith Food Studios

  3. Fold frozen rhubarb into flour mixture. Whisk together 1 cup heavy cream, vanilla, and 1 teaspoon orange zest in a glass measuring cup. Make a well in center of flour mixture and pour cream mixture into well; stir just until dry ingredients are moistened (do not overwork the dough).

    Overhead of a cream mixture poured into the center of a flour mixture in a bowl.

    Dotdash Meredith Food Studios
    Overhead of mixed flour with a cream mixture in a bowl.

    Dotdash Meredith Food Studios

  4. Turn the dough out onto a lightly floured surface. Gently press dough into an 8-inch round circle.

    Overhead of scone dough pressed into a flat circle with a dough cutter and a measuring ruler off to the side.

    Dotdash Meredith Food Studios

  5. Cut the round into 8 wedges using a sharp knife. Place the scones 2 inches apart on the prepared baking sheet.

    Overhead of scone dough being cut in wedges and placed on a parchment covered baking sheet.

    Dotdash Meredith Food Studios

  6. Brush scones with remaining 2 tablespoons heavy cream and sprinkle with turbinado sugar.

  7. Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool on a wire rack for 10 minutes.

  8. Whisk together powdered sugar, remaining 1/2 teaspoon orange zest, 1 tablespoon orange juice, and a pinch of kosher salt. Add up to 1/2 tablespoon more orange juice 1/2 teaspoon at a time, if needed, to reach desired consistency. Drizzle glaze over warm scones and serve immediately.

Nutrition Facts (per serving)

429 Calories
24g Fat
50g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 429
% Daily Value *
Total Fat 24g 31%
Saturated Fat 15g 76%
Cholesterol 76mg 25%
Sodium 320mg 14%
Total Carbohydrate 50g 18%
Dietary Fiber 1g 5%
Protein 4g 8%
Potassium 98mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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