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Rhubarb Buttermilk Scones

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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.

Ingredients

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  • 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)

Instructions

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

Notes

  • Use frozen rhubarb if fresh isn’t available—just thaw and drain well.
  • Substitute yogurt thinned with milk for buttermilk.
  • Keep butter cold and avoid overmixing for flaky texture.
  • Dough can be prepared a day in advance and refrigerated.
  • Mini scones require shorter baking time.

Nutrition

Find it online: https://tastyera.com/rhubarb-buttermilk-scones/