Name: Rhubarb Buttermilk Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/3 cup granulated sugar; 1/2 cup cold unsalted butter, cubed; 1 cup fresh rhubarb, chopped; 3/4 cup buttermilk; 1 egg, beaten (for egg wash); Coarse sugar, for topping (optional)

Jump to Recipe·Print Recipe

Rhubarb Buttermilk Scones are tender, flaky pastries that balance the tartness of fresh rhubarb with the richness of buttery dough. Slightly sweet and beautifully golden, these scones are perfect for breakfast, brunch, or afternoon tea.

Why You’ll Love This Recipe

These scones combine a crisp, golden exterior with a moist, delicate crumb. The tangy rhubarb offers a unique flavor that’s not overly sweet, making them a refreshing break from more traditional baked goods. The use of buttermilk gives them extra tenderness and flavor depth.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Cold unsalted butter, cubed
Fresh rhubarb, chopped
Buttermilk
Egg (for egg wash)
Coarse sugar (for topping, optional)

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gently fold in the chopped rhubarb.
Add the buttermilk gradually, stirring just until the dough comes together.
Turn dough onto a floured surface and gently knead it a few times. Pat into a 1-inch thick round and cut into wedges or rounds.
Place on prepared sheet, brush tops with beaten egg, and sprinkle with coarse sugar.
Bake for 18–22 minutes until golden brown. Cool slightly before serving.

Servings and timing

Makes 8 scones.
Preparation time: 15 minutes
Baking time: 20 minutes
Total time: 35 minutes

Variations

Strawberry-Rhubarb Scones: Add chopped strawberries with the rhubarb.
Glazed Version: Drizzle with vanilla glaze after baking.
Nutty Scones: Mix in chopped walnuts or almonds.
Herbed Option: Add fresh thyme for a savory twist.

Storage/Reheating

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in a 300°F oven for 5–7 minutes. Freeze baked scones for up to 1 month.

FAQs

Can I use frozen rhubarb?

Yes, but thaw and drain it well before using.

Can I use yogurt instead of buttermilk?

Yes, thin it with a little milk to match buttermilk’s consistency.

Why is my dough sticky?

You may have added too much buttermilk—add more flour gradually if needed.

How do I keep the scones flaky?

Use very cold butter and avoid overmixing the dough.

Can I make the dough ahead?

Yes, refrigerate it for up to 1 day before baking.

Do I need to peel rhubarb?

No, just trim and chop it.

Can I use a food processor?

Yes, but pulse gently to avoid overmixing.

Can I make mini scones?

Yes, cut smaller portions and reduce baking time slightly.

What can I serve with them?

Butter, clotted cream, or honey all pair well.

Are these sweet or savory?

Mildly sweet with tart rhubarb, great with both sweet or savory spreads.

Conclusion

Rhubarb Buttermilk Scones are a delightful way to showcase the bright flavor of rhubarb in a simple, rustic pastry. With a tender crumb and golden crust, they’re a bakery-style treat perfect for home baking.

Rhubarb Buttermilk Scones

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rhubarb Buttermilk Scones are tender, flaky pastries featuring the tartness of fresh rhubarb and the richness of buttery dough, perfect for breakfast or afternoon tea.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 scones 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar.
Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
Fold in the chopped rhubarb gently.
Add buttermilk gradually, stirring until the dough just comes together.
Turn dough out onto a floured surface, knead gently a few times, and pat into a 1-inch thick round.
Cut into 8 wedges or rounds and place on the prepared baking sheet.
Brush tops with beaten egg and sprinkle with coarse sugar, if using.
Bake for 18–22 minutes until golden brown. Let cool slightly before serving.