Naughty Rhubarb Scones
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Author Notes: My mom, who churned out many a tasty scone in her day, wasn't so hot on the idea of rhubarb in scones, "too tart, honey." Boy was she ever wrong. Rhubarb's tang is the perfect foil for the super rich scone (I subbed heavy cream for the milk and upped the salt in my mom's recipe, hence the naughty). You almost don't need jam, but if you went that route, strawberry would be a natural, and clotted cream for the full-on naughty experience. - Midge - Midge
Food52 Review: WHO: Midge is a journalist, mostly on the travel beat (feel free to envy her).
WHAT: A cream scone that needs no jam or butter.
HOW: Slice rhubarb, toss into a quick-leavened dough, pat, slice, bake.
WHY WE LOVE IT: As long as there's rhubarb to be had, this is our go-to weekend brunch and teatime snack. - A&M
Serves 12-16 scones
- 3 stalks rhubarb
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter
- 1/2 cup vanilla sugar
- 2/3--3/4 cups heavy cream
- Preheat oven to 425.
- Slice rhubarb stalks 1/4 " thick. Toss with 3 tablespoons of the sugar.
- Sift flour, baking powder and salt together in large bowl or bowl of food processor.
- Cut butter into flour mixture by hand (or whiz with food processor) until butter is the size of small peas.
- Blend in 1/4 cup of the sugar.
- Blend in sliced rhubarb. (If using the food processor, just pulse -- you want the slices left mostly intact.)
- Blend in cream until a soft dough forms. (note: you may need to add more than 2/3 cup depending on the weather,etc.)
- Transfer dough to floured surface and divide in half. To make triangular scones, flatten into 6-inch disks and cut each circle into 6-8 scones. Sprinkle with remaining sugar.
- Arrange on ungreased cookie sheet and bake about 20 minutes or until reddish-brown on top.
- This recipe is a Wildcard Contest Winner!
- This recipe was entered in the contest for Your Best Rhubarb
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4 days ago mitchlund
Made today with my four-year old. Easy, delicious dough. I used 190g of rhubarb (nearly five stalks), 1/2t vanilla in w cream and another w the sugar on the rhubarb, almost full cup of cream (it's hot!). Delicious. Freezing some as suggested. Going to use the dough base for mango version end of week.
5 days ago The Fiery Epicurean
Delicious and extremely easy to make!
5 days ago Midge
Thanks! They are a cinch.
28 days ago Yasmin Hall
Made these last night, everyone loved them, they said they were moist and had just the right amount of tartness. Thanks for the Great recipe, my new favorite! : )
5 days ago Midge
So glad to hear it!
about 1 month ago LucyRed
Yum!! Made these for brunch yesterday and everyone raved about them. I used fresh rhubarb and did add a lemon glaze to them which really complimented the rhubarb. Will absolutely make these again ~ with the lemon glaze. Thanks for the recipe!
5 days ago Midge
Your glaze sounds like a lovely addition.
about 1 month ago mainesoul
I made these for Sunday breakfast. They were moist, flaky, and tasty. I had the leftovers this morning and they were still very good. They were easy to make and I will make them often.
5 days ago Midge
They are good left over, I like to toast them.
about 1 month ago MSpiegel
I had some rhubarb in the freezer that I used. I chopped it frozen and then let it sit out while I did the rest of the prep and it worked just fine.
about 1 month ago CatalunaLilith
thank you!
5 days ago Midge
thanks MSpeigel!
about 1 month ago CatalunaLilith
do you think frozen rhubarb would substitute well in here? it's not quite rhubarb season here, not for another 3 to 4 weeks, but i still have a bag of rhubarb from my garden last season.
2 months ago Christina @ Christina's Cucina
Since everyone is a rhubarb lover here, this is my recipe for rhubarb yogurt (which incidentally, tastes like dessert!) http://christinascucina...
2 months ago Mirta
and this rhubarb-central is awesome!
2 months ago Christina @ Christina's Cucina
I agree!
2 months ago Mirta
thank you for this, Joe. Will make a new try now!
3 months ago Mirta
Hi, would it be possible to specify measures for the rhubarb and the butter in the recipe? I totally failed this one and I think it's because I went wrong in the conversion to metric.
How many gr or cups rhubarb? I buy it frozen and it's already sliced.
How many gr or oz is a tablespoon of butter?
Also, what is "heavy cream"? is it crème fraîche?
I buy frozen rhubarb, f.ex., and it comes already sliced so "3 stalks" is difficult to measure.
3 months ago Joe Poughkeepsie
Found this site that give conversions (not SI units however)
http://www.rhubarb-central...
I calculated 1.25 cups is needed (equivalent to 3 stalks), but I used 10 oz bag (283g) of frozen red rhubarb which is actually 1.5 cups - I didn't want to deal with a 0.25 residual amount.
11 months ago Parrotmom
A friend at work brought me some rhubarb today and I remembered this recipe - absolutely delicious! Made them after work and ate them for dinner, warm from the oven with butter and a glass of milk. I used the food processor for everything but adding the cream and it worked out perfectely.
11 months ago Miachef
These are delicious! I liked the tartness, with just a hint of sweetness. For people who like things a bit sweeter, I would recommend macerating the rhubarb a bit longer...maybe at least an hour. I also used regular sugar instead of vanilla sugar, and it worked out fine. I mixed the dry ingredients and the butter in a food processor, but then added the rhubarb and cream while mixing by hand; that way, I had nice chunks of rhubarb. Can't wait to make these again...might try this recipe using other types of fruit as well!
11 months ago em-i-lis
Emily is a trusted source on General Cooking.
These are terrific, Midge. My three year old and I took down half a batch one recent morning. I have found that they're even better the day after being made, retoasted. They also freeze beautifully!
11 months ago Midge
Thank you em-i-lis! I'm about to make a double batch for just that reason..
11 months ago eternalgradstudent
These are delish! The tart and sweet are perfectly balanced. Thanks for a great recipe!
11 months ago Midge
Thanks egs!
11 months ago Katie
I made these scones this morning and single-handedly ate the entire batch throughout the course of the day. They were so good (but oh, so naughty), I couldn't control myself. Great recipe; I enjoyed it immensely.
11 months ago Midge
Ha, thanks Katie. I'm glad I'm not the only one who's done that!
12 months ago Midge
How on earth did I miss this!? Thanks so much for the Wildcard nod and for all your wonderful comments. What a lovely surprise!
12 months ago chocbird09
They're so good! The rhubarb became almost creamy (though I think I'll chop more finely if mixing by hand like today or add more of it next time), the dough isn't overpoweringly sweet, and is so fluffy and moist. All the scones I had baked before (7 recipes? 8?) were dry and tough, so I'm really happy with those. What surprised me — and convinced to make them today, since I ran out of parchment when baked a rhubarb cake recently — was the ungreased baking sheet. Only one tip got stuck (and I kind of ate that scone straight from the pan, but shh!).
I added a few drops of vanilla extract to the cream instead of the vanilla sugar, and used a bit more than 2/3c of the cream. Also, I baked them a few minutes longer.
Definitely goes into my favorites. Thank you for such a great recipe!
12 months ago Alex R.
These came out really well, thanks!
My notes: I did not use a food processor at all and I didn't have heavy cream so I used a combination of sour cream and evaporated milk (and a splash of vanilla extract instead of vanilla sugar). It was a little awkward to mix the dough by hand after adding the wet ingredients because the rhubarb slices got in the way (I used 5 small/medium-sized stalks), and I was worried that I was overmixing it. Somehow it all worked out though, the baked scones had a good texture and I'm glad I kept the rhubarb pieces in tact.
12 months ago BonneH
Instead of clotted cream, we used non-fat Greek yogurt along with raspberry preserves. Yum!
12 months ago Ghost House Kitchen
I bake a lot and have a sort of obsession for biscuits and scones. This might be one of the best I've made! Of course I am a bit biased as I love rhubarb. I went out to get English clotted cream to fancy up even more! Delicious.
12 months ago BonneH
I made these this morning and they were a big hit! I used white whole wheat flour, fat-free half & half and rhubarb I just picked from my garden. One question, though, I found that when I pulsed the cream into the flour-rhubarb mixture I ended up with 1/4" pieces of rhubarb. It worked fine, but I wondered how you kept the pieces larger as suggested? This will become an addition to my repertoire!
12 months ago iwantamonkey
I was excited about this recipe (an still am!) but i have some notes. I used the food processor for all steps, but would maybe hand mix in the cream next time so the rhubarb doesn't get as pulverized. I also might up the rhubarb to 4 stalks depending on size. How much should I be aiming for volume wise? I used 2/3 c cream + a hair more and the dough was a sticky mess, even after unstuck it back in the freezer for a bit. I used frozen butter and would definitely chill the dough longer during mixing process next time. My scones did not rise during baking and came put pretty flat, especially the longer they sat at room temp. Froze 6, hopefully those will rise while baking. Rhubarb flavor is pretty subtle in these, this my question re: how much rhubarb volume wise and comment re: not mixing them in the food processor. Can't wait to try again, though! These are definitely a keeper.
12 months ago Christina @ Christina's Cucina
I grew up in Scotland, eating rhubarb raw, (I actually just did a Rhubarb Yogurt post on my blog about a week ago, and a scone recipe before that, but it never even entered my mind to put them in scones! MUST TRY!! Congrats! Christina
12 months ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
Oh yum! I'm stirring these up right now! Congratulations, Midge!
12 months ago Bevi
Yes! Am making these tomorrow!
12 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yay Midge! These would be great for the Queen's Diamond Jubilee on Sunday.
12 months ago BoulderGalinTokyo
Marvelous idea for a party! Roses are in bloom, just need a wide-rimmed hat. I really like Midge's idea of the clotted cream. Thank you.
12 months ago healthierkitchen
Congratulations Midge! These look delicious!
12 months ago em-i-lis
Emily is a trusted source on General Cooking.
Fabulous! These are right up my alley, and in fact, I just bought rhubarb. I see these in my very near future!
12 months ago TheWimpyVegetarian
Oh Yay!!!!! I've made these and just love, love, love them. A well-deserved win!!
12 months ago sdebrango
Suzanne is a trusted source on General Cooking.
Congratulations Midge, a well deserved Wildcard Win!! Your scones are a little bit naughty but are a whole lotta nice!!
12 months ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Just saw the WC! Woot! Congrats! So well deserved. I've been dreaming about these ever since you brought some over last spring and this is clearly the signal to go ahead and make some more.
about 1 year ago mcskelt
These are delicious! And very easy to make. I didn't have heavy cream so I used sour cream and 2% milk. And I added a little cardamom. I think this is my new go-to brunch recipe!
about 1 year ago MSpiegel
I used FF Half and Half instead of cream to save calories. I wound up with a pretty sticky mess, but I plopped them onto a baking sheet anyway. They taste ok, but I think I blended the rhubarb too finely, because I could barely taste it. I'll try again with less liquid and more fruit.
about 1 year ago lschrive
MMM...just made these - I didn't have quite enough cream so I added half and half to make up the difference. Delicious!
about 1 year ago Midge
Thanks so much! I've been craving these lately myself. Milk works too, but I'm partial to the added fat ;)
almost 2 years ago kateteresa
These are just delicious! They have become my "go to" scone recipe. (Lately, my "go to" breakfast on the go recipe as well...)
I started making them after getting some rhubarb in my CSA earlier this year and not knowing what to do with it. Since then, I've been substituting in other fruits and even other flours (I've exchanged up to 1.5 c whole wheat with great results). I have also had great luck with freezing them individually and then popping a few in the oven when needed. Thanks!!
almost 2 years ago Midge
Thanks so much kateteresa! So glad you like them. Nice to know that whole wheat works well.
almost 2 years ago Katie J
VERY GOOD! thank you for submitting this recipe :D
almost 2 years ago Midge
So glad you think so. Thanks!
almost 2 years ago EliseB
Hi, I just wanted to let you know that I had a surplus of rhubarb, so I decided to try out this recipe. Despite the fact that I have never made scones before, they turned out wonderfully. Thanks so much!
almost 2 years ago Midge
That's great. So glad you liked them!
almost 2 years ago EmilyC
I love that you can see what recipes other people are viewing because that's how I stumbled across this one just now! Love rhubarb and scones but have never thought to put the two together. Can't wait to try these.
almost 2 years ago Midge
Thanks EmilyC! Hope you like them!
about 3 years ago saenyc
Made these and they were insanely delicious. My daughters loved them as a bed for vanilla ice cream with rhubarb compote drizzled over it (ah youth).
about 3 years ago Midge
Thanks! Must try them with ice cream. Bought ramps today to make your pesto..
about 3 years ago JoanG
I made this today with a mix of white whole wheat flour and spelt flour. I used regular sugar (a little less) and chopped crystallized ginger. THey are tender and moist and delicious!
about 3 years ago Midge
I'm so glad you liked them! Love the crystallized ginger idea.
about 3 years ago MIGirl
Midge, I made them and they are perfectly wonderful. Thank you for sharing.
about 3 years ago Midge
Thanks MIGirl!
about 3 years ago TheWimpyVegetarian
these look wonderful!!
about 3 years ago testkitchenette
Yum!
about 3 years ago Midge
thanks! wish I could stop eating them now.
about 3 years ago vvvanessa
that's a mighty fine-looking scone. love the blurb!
about 3 years ago MIGirl
That looks delish, I think I will make them on Saturday morning.
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
that's gorgeous!! (and very naughty)