Naughty Rhubarb Scones

By • April 29, 2010 • 74 Comments

1,635 Save


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 (74) Questions (3)

Default-small
Default-small
Default-small

about 11 hours ago Maz

Do you use self raising flour or plain

Default-small

about 1 month 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!!

Default-small

4 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!

Default-small

10 months ago Anna Pieta

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

Default-small

10 months 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.

Img_0660

11 months 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.

378765_10100142819201243_27206805_43631123_963932696_n

11 months ago The Fiery Epicurean

Delicious and extremely easy to make!

Summer_2010_1048

11 months ago Midge

Thanks! They are a cinch.

Stringio

12 months 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

11 months ago Midge

So glad to hear it!

Default-small

about 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

11 months ago Midge

Your glaze sounds like a lovely addition.

Default-small

about 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

11 months ago Midge

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

Default-small

about 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.

Default-small

about 1 year ago CatalunaLilith

thank you!

Summer_2010_1048

11 months ago Midge

thanks MSpeigel!

Default-small

about 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

about 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...

Default-small

about 1 year ago Mirta

and this rhubarb-central is awesome!

Christinaconte_5535fw

about 1 year ago Christina @ Christina's Cucina

I agree!

Default-small

about 1 year ago Mirta

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

Default-small

about 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.

Default-small

about 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.

Default-small

almost 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.

Imag0027

almost 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!

Img_0836-001_(1)

almost 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!

Summer_2010_1048

almost 2 years ago Midge

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