Naughty Rhubarb Scones

By • April 29, 2010 • 84 Comments



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. - MidgeMidge

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
  1. Preheat oven to 425.
  2. Slice rhubarb stalks 1/4 " thick. Toss with 3 tablespoons of the sugar.
  3. Sift flour, baking powder and salt together in large bowl or bowl of food processor.
  4. Cut butter into flour mixture by hand (or whiz with food processor) until butter is the size of small peas.
  5. Blend in 1/4 cup of the sugar.
  6. Blend in sliced rhubarb. (If using the food processor, just pulse -- you want the slices left mostly intact.)
  7. Blend in cream until a soft dough forms. (note: you may need to add more than 2/3 cup depending on the weather,etc.)
  8. 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.
  9. 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

Comments (84) Questions (3)

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Kroka_kitchen

23 days ago maryvelasquez

Thank you for this naughty recipe. I followed it to the letter and it was perfect.

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23 days ago Midge

:)

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about 1 month ago mainesoul

I made these yesterday. I didn't have heavy cream but I did have light cream and creme fraiche. I put a good size dollop of the creme fraiche in my measuring cup and then brought it up to 3/4 cup with the light creme. They were fantastic. Perfectly moist.

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2 months ago Sugar On My Tongue

Bought some rhubarb today to make this recipe, and as another commenter requested, it would have been very helpful if the author had included a weight measurement for the chopped rhubarb. I bought three stalks; however, one single stalk yielded nearly 2 cups chopped -- if I chop all three, I will have 5-6 cups of rhubarb -- which seems like way too much for this recipe! Also - "vanilla sugar" - most sugar doesn't come flavored with vanilla, so it would be helpful to add a note at the end, for how to make vanilla sugar.

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2 months ago MSpiegel

Rhubarb freezes very well. I chop it up and put it in sandwich-size ziploc bags, which hold about 2 cups each. You don't even thaw it before using it, so it's very handy, and nice to have on hand when the short rhubarb season is over.

Stringio

2 months ago CatalunaLilith

Vanilla sugar is your normal sugar (usually white granulated, but I've had success with unrefined cane sugar as well) stored in an airtight jar with a vanilla bean or two, for at least a week. You can used a fresh bean, but since you only need the aroma of he vanilla it's typical to used a bean that you've already scraped the insides of for another recipe

Stringio

30 days ago Marla Cross

I made these and replaced the butter with coconut oil, and the cream for coconut milk with a squeeze of fresh lemon. Into the vanilla sugar for the topping, I added a hefty pinch of coarse sea salt. Devine!

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2 months ago leah_shelton_pucciarelli

I want to make these dairy-free
Any thoughts on using coconut milk or cream?

Stringio

2 months ago gailllc

If you find the bites of rhubarb too tart, toss the sliced rhubarb with some sugar and let it sit for a few hours. It will melt, then wick up the sugar (along the lines of the kids' experiment of celery wicking up colored water). Drain and use without other changes.

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3 months ago Maz

Do you use self raising flour or plain

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2 months ago Jasmina

use regular all-purpose flour. this is because the baking powder and salt turns the all-purpose flour into self rising flour.

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4 months ago Mulzee

I just made these and they are divine! Super easy to make as well. I made a double batch and put half in the freezer for later. Hopefully the frozen versions will turn out as good as these fresh ones. Thank you for the recipe!!

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7 months ago myteachermsfleming

I just made these with fresh cranberries instead of rhubarb (a clamshell full). They're delicious. I'm going to wrap them in saran wrap and freeze them to toast for breakfast this week. Thanks!

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about 1 year ago Anna Pieta

Fantastic recipe. These were delicious, fluffy and the sweet/tart level just right. Super easy as well. Thank you!
Anna

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about 1 year ago diane Balch

Your recipe is being featured in a rhubarb recipe round up today on Simple Living and Eating. I will be pinning and tweeting it too.

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about 1 year 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.

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about 1 year ago The Fiery Epicurean

Delicious and extremely easy to make!

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about 1 year ago Midge

Thanks! They are a cinch.

Stringio

about 1 year 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! : )

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about 1 year ago Midge

So glad to hear it!

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over 1 year 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!

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about 1 year ago Midge

Your glaze sounds like a lovely addition.

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over 1 year 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.

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about 1 year ago Midge

They are good left over, I like to toast them.

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over 1 year 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.

Stringio

over 1 year ago CatalunaLilith

thank you!

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about 1 year ago Midge

thanks MSpeigel!

Stringio

over 1 year 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.

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over 1 year 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...

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over 1 year ago Mirta

and this rhubarb-central is awesome!

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over 1 year ago Christina @ Christina's Cucina

I agree!

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over 1 year ago Mirta

thank you for this, Joe. Will make a new try now!

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over 1 year 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.

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over 1 year 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.

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about 2 years 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.

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about 2 years 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!

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about 2 years 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!

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about 2 years ago Midge

Thank you em-i-lis! I'm about to make a double batch for just that reason..

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about 2 years ago eternalgradstudent

These are delish! The tart and sweet are perfectly balanced. Thanks for a great recipe!

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about 2 years ago Midge

Thanks egs!

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about 2 years 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.

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about 2 years ago Midge

Ha, thanks Katie. I'm glad I'm not the only one who's done that!

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about 2 years 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!

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about 2 years 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!

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about 2 years 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.

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about 2 years ago BonneH

Instead of clotted cream, we used non-fat Greek yogurt along with raspberry preserves. Yum!

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about 2 years 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.

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about 2 years 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!

Stringio

about 2 years 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.

Christinaconte_5535fw

about 2 years 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

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about 2 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Oh yum! I'm stirring these up right now! Congratulations, Midge!

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about 2 years ago Bevi

Yes! Am making these tomorrow!

Mrs._larkin_370

about 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yay Midge! These would be great for the Queen's Diamond Jubilee on Sunday.

Smokin_tokyo

about 2 years 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.

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about 2 years ago healthierkitchen

Congratulations Midge! These look delicious!

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about 2 years 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!

Me

about 2 years ago TheWimpyVegetarian

Oh Yay!!!!! I've made these and just love, love, love them. A well-deserved win!!

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about 2 years 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!!

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about 2 years 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.

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about 2 years 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!

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about 2 years 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.

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about 2 years 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!

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about 2 years ago Midge

Thanks so much! I've been craving these lately myself. Milk works too, but I'm partial to the added fat ;)

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almost 3 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!!

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almost 3 years ago Midge

Thanks so much kateteresa! So glad you like them. Nice to know that whole wheat works well.

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about 3 years ago Katie J

VERY GOOD! thank you for submitting this recipe :D

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about 3 years ago Midge

So glad you think so. Thanks!

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about 3 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!

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about 3 years ago Midge

That's great. So glad you liked them!

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about 3 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.

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about 3 years ago Midge

Thanks EmilyC! Hope you like them!

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about 4 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).

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about 4 years ago Midge

Thanks! Must try them with ice cream. Bought ramps today to make your pesto..

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about 4 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!

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about 4 years ago Midge

I'm so glad you liked them! Love the crystallized ginger idea.

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about 4 years ago MIGirl

Midge, I made them and they are perfectly wonderful. Thank you for sharing.

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about 4 years ago Midge

Thanks MIGirl!

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about 4 years ago TheWimpyVegetarian

these look wonderful!!

Stringio

about 4 years ago testkitchenette

Yum!

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about 4 years ago Midge

thanks! wish I could stop eating them now.

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about 4 years ago vvvanessa

that's a mighty fine-looking scone. love the blurb!

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about 4 years ago MIGirl

That looks delish, I think I will make them on Saturday morning.

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

that's gorgeous!! (and very naughty)