My grandfather grows rhubarb and gives us a generous supply. The tartness is similar to a cranberry—perfect for tossing into a scone. —Danielle Lee, Sewickley, Pennsylvania

Rhubarb Scones

whole wheat pastry flour

all-purpose flour

sugar

baking powder

cardamom

salt

unsalted butter,

heavy whipping cream

milk

vanilla extract

Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add rhubarb; toss to coat.

In another bowl, whisk cream, milk and vanilla; stir into crumb mixture just until moistened.

Turn onto a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6-in. circles. Cut each into 8 wedges. Place wedges on parchment-lined baking sheets; sprinkle with coarse sugar. Bake 18-22 minutes or until golden brown. Serve warm.

I veganized these with Myokos butter and oat milk.  They came out great.  The rhubarb added a nice tang to mildly sweet scone.

oh YES!!! this is absolutely WONDERFUL!!! Rhubarb is one of my favorite foods and i'm always looking for more ways to use it!!

Good texture, interesting flavor. The cardamom over-powers the rhubarb flavor, if I make again I will cut the cardamom in half.

I have an abundance of rhubarb at this time every year thanks to the previous owner of the office building I purchased planting several plants.  I made this recipe and brought the scones to work and now my assistants ask for this every year.  When the rhubarb starts ripening they ask if it is scone time yet.  These scones are softer and not hard and crumbly - which is how I prefer my scones.  I use turbinado sugar on the top as an offset to the tart of the rhubarb in the filling,  but you could also do a  powdered sugar glaze if you wanted to sweeten them up.  Scones are not meant to be overly sweet, but you could add a bit more sugar if you wanted them sweeter.

Nice and tender with a slight cardamom flavor. I took these to a church potluck and people were tricked into eating and enjoying them thinking they contained strawberries! They were surprised to learn the truth! This was a good way to use up my extra rhubarb. Actually I increased the amount of rhubarb and it was still good.

These are awesome, and the perfect size -- not too big. The cardamom and rhubarb play so well together. Was worried I wouldn't be able to find whole wheat pastry flour, but there it was in the baking aisle. It even comes in small bags, so you don't have to buy a ton for one recipe. Next time, I'm increasing the rhubarb to two cups, but will probably add a little more sugar, too.

These are delicious. They’re not hard to make. I put two tablespoons of sugar on the chopped rhubarb to cut the sourness.

Love these scones!  The rhubarb from my CSA is thin and green so perfect for these where the little green bits are beautiful.  The hint of cardamom makes them so tasty.  To go with them I used the extra rhubarb to make a quick sauce (on this site as well).

This recipe is a keeper, thank you for sharing. :)

Great recipe! Love the tart little bites of rhubarb.

https://videodam.tmbi.com/wp-content/uploads/2023/01/RhubarbScones_DIYD_174558_052522-16x9-H.mp4

Check out this video for how to make Rhubarb Scones

rhubarb scones

Prep Time: 30 minutes

Cook Time: 20 minutes

Total: 50 minutes

Servings: 16

Author : Taste of Home

Ingredients

Instructions

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