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Easy 5-Ingredient Rhubarb Scones

Simple and delicious scones featuring tart rhubarb, ready in just five main ingredients and perfect for a quick breakfast or afternoon tea.
Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 8 scones
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

Scone Dough
  • 2 cups All-purpose flour
  • 1 tablespoon Baking powder
  • 1/4 cup Granulated sugar Plus extra for sprinkling
  • 1/2 cup Cold unsalted butter Cut into small cubes
  • 3/4 cup Heavy cream Plus 1 tablespoon for brushing
Rhubarb Filling
  • 1 cup Fresh rhubarb Finely chopped

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and sugar. These are the first three ingredients accounted for.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  4. Gently fold in the chopped rhubarb. Then, pour in the cold heavy cream (the fifth essential ingredient) and mix just until a shaggy dough forms. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into a circle about 3/4 inch thick. Cut the circle into 8 equal wedges.
  6. Place the wedges on the prepared baking sheet. Brush the tops lightly with the reserved heavy cream and sprinkle generously with extra sugar.
  7. Bake for 16 to 18 minutes, or until the tops are golden brown. Let cool slightly before serving warm.

Notes

For a slightly sweeter scone, you can increase the sugar in the dough to 1/3 cup. Storing leftover scones in an airtight container at room temperature for up to 2 days.