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Rhubarb Cream Scones

These Rhubarb Cream Scones are tender, sweet and delicious, with bites of tangy rhubarb. A perfect treat to make with your springtime rhubarb.

Every spring I just can’t get enough of rhubarb. Rhubarb in all the things. Pies, cakes, desserts, scones…you name it. This vibrant and tangy vegetable, yes it’s a vegetable !! is a delicious addition to so many recipes, and these Rhubarb Cream Scones are no exception. Just think about that for a second. Rhubarb Cream Scones. Doesn’t that sound divine? And they’re just as delicious as you think.

Rhubarb Cream Scones

Freshly baked, fast.

One of the great things about making scones is how quickly the recipe can come together. In about a half hours time, you can have a platter of warm, freshly baked scones ready to be enjoyed with a pat of butter and a cup of tea. The best.

Easy + Delicious

Scones are about the easiest kind of baking you can make…they’re a great starter recipe for kids too! Just a simple dough brought together with cream and butter, add a little fresh rhubarb and you have Rhubarb Cream Scones.

Rhubarb Cream Scones

Get your hands into it!

When I make my scones I really like to get my hands into the dough. You can use a knife or a pastry cutter to incorporate the butter into the flour, but I prefer to use my hands. This is a little trick I learned from Elizabeth Baird (Canadian baker extraordinaire!). I watched her create a pie crust using just her hands to mix the butter into the flour…there was something so cathartic about how she brought the dough together and ever since then I’ve used this method. I really like the way this manual method mixes everything together.

Rhubarb Cream Scones

Scone Dough Recipe Tip!

Once the dough is mixed and the cream and rhubarb is added, roll the dough out into a 1 inch thickness. OR, if you want your scones to be extra gorgeous with beautiful folds in the finished scones, here’s a little trick I learned from Julie of Dinner with Julie. Julie recommends first rolling the dough out to a 1/2 inch thickness, then folding it over on itself 3 times, like folding a letter. Then pat the dough down to a 1 inch thickness before cutting them into shapes for baking.

Rhubarb Cream Scones

Tips for Cutting Scones:

Cut the scone dough into any shape you prefer. I like to cut mine into squares or triangles, but you can also use a cookie cutter to cut them into circles. Just make sure that what ever you are using is sharp so you have nice clean edges that will rise…dull edges like those from using a glass will seal the scone which prevents them from rising up properly.

Rhubarb Cream Scones

Beautiful golden scones with gorgeous buttery layers.

Rhubarb Cream Scones

Pull them apart at the seam and add a pat of butter.  Seriously so delicious.

Rhubarb Cream Scones

I just love the addition of the rhubarb…it adds a really nice bit of flavour and tang to the sweet and creamy scone.

Rhubarb Cream Scones

Serving Suggestion:

These scones are perfect for afternoon tea or weekend brunch. Serve with eggs + bacon and a fresh fruit salad. You can also drizzle these scones with this delicious rhubarb sauce!

Rhubarb Scones Recipe Tips:

  • RHUBARB: Use fresh rhubarb.
  • CREAM: Use heavy whipping cream.
  • ADDITIONS: Feel free to add some strawberries to the mixture. Just make sure the total amount of fruit is 1/2 cup. And if you would like a little vanilla flavour, feel free to add 1 teaspoon vanilla extract.
  • CUTTING THE SCONES: You can use a sharp knife to cut the dough into squares or triangles, or use a biscuit cutter or cookie cutter to make circle shaped scones.
  • STORAGE: Keep these in an airtight container on the counter for up to 3 days.
  • FREEZING: These scones freeze well. Store in an airtight container or ziplock bag in the freezer for up to 3 months.

I hope you enjoy this recipe as much as we do! Simple and delicious.


Rhubarb Cream Scones

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These Rhubarb Cream Scones are tender, sweet and delicious, with bites of tangy rhubarb. A perfect treat to make with your springtime rhubarb.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 15 scones 1x
  • Category: Bread
  • Method: Baking


Units Scale
  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup of cold butter (cut into small chunks)
  • 3/4 cup heavy cream (heavy whipping cream)
  • 1/2 cup chopped fresh rhubarb


  1. Preheat your oven to 400 degrees F.
  2. In a large bowl sift together the flour, sugar, baking powder and salt.
  3. Using a pastry blender, cut the cold butter into the dry ingredients until the butter is pea sized. (I actually like to use my hands to do this part.)
  4. Stir in the cream until the dough is moistened, but be careful not to over mix it or the scones will be tough.
  5. Then gently mix the chopped rhubarb into the scone dough using your hands.
  6. Lay a sheet of parchment paper onto your counter and lightly dust it with flour.
  7. Press the dough into a ball and transfer it on to the parchment paper floured surface and press it down into a rectangular disk. Then using a rolling pin, roll and flatten the dough to a 1 inch thickness.
  8. Using a knife cut the dough into squares or triangles, or use a biscuit cutter or cookie cutter to make circle shaped scones.
  9. Place the scones onto a baking sheet lined with parchment paper.
  10. Brush the scones with a bit of cream and sprinkle generously with sugar.
  11. Bake for about 10-15 minutes. The scones are done when the bottom edges are slightly brown.
  12. When they are done baking, transfer the scones to a cooling rack.
  13. Enjoy warm (or cold) with a pat of butter!

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