Naughty Rhubarb Scones

By • April 29, 2010 • 85 Comments

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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. - 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
Jump to Comments (85)

Comments (85) Questions (3)

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Stringio

about 1 month ago Mel

Can I make these ans freeze them? Will they taste the same?

Kroka_kitchen

4 months ago maryvelasquez

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

Summer_2010_1048

4 months ago Midge

:)

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4 months 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.

Fb_food_composite1

5 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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5 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

5 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

4 months 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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5 months ago leah_shelton_pucciarelli

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

Stringio

5 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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6 months ago Maz

Do you use self raising flour or plain

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6 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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7 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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10 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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over 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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over 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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over 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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over 1 year ago The Fiery Epicurean

Delicious and extremely easy to make!

Summer_2010_1048

over 1 year ago Midge

Thanks! They are a cinch.

Stringio

over 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! : )

Summer_2010_1048

over 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!

Summer_2010_1048

over 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.

Summer_2010_1048

over 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!

Summer_2010_1048

over 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.

Christinaconte_5535fw

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...