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.


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


  1. Preheat your oven to 400 degrees.
  2. In a bowl sift together the flour, sugar, baking powder and salt.
  3. Using a pastry cutter, cut the cold butter into the flour mixture 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 wax or parchment paper onto your counter.
  7. Press the dough into a ball and transfer it on to the parchment paper 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 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!