,

Rhubarb Cream Scones

rhubarb scones

When it’s summer, or spring enough that the rhubarb has begun to poke through, there should be rhubarb scones on weekend mornings, but perhaps more importantly, on Monday mornings. When the sun is out at six and the birds start their noisy rave an hour earlier, my favourite thing to do (second to sleep, of course) is go downstairs, open the kitchen windows (the storms are off!) put on the coffee and turn on the oven, and bake some scones. It’s the perfect blank canvas, really – a carbohydrate pedestal on which to present whatever happens to be in season. Tart things are the best, I think – they provide a good contrast to the sweet dough. It’s especially nice when those tart things are free.


If you’re a fan – if you, like me, believe rhubarb deserves more credit than its free-for-all back alley image, if you call on your friends with epic rhubarb plants and ask to pluck a few stalks at every opportunity, then take it home and look for any opportunity to eat it – stewed, cocktailed, wrapped in pastry or turned into pale pink vinaigrette – you’ll be happy to know that you can swap chopped rhubarb – especially the thin stalks that produce smaller bits – for the blueberries and other fruit in muffins and scones. It’s true.

This has become my fall-back-on scone, my reason for buying whipping cream on the regular, and a means of using it up when you’ve suddenly slipped by the best-before date. There’s no butter, so it requires just stirring – and it’s not a lesser scone for it.

rhubarb scones
rhubarb scones

Rhubarb Cream Scones

Recipe link

  ,

May 15, 2016

Ingredients

1 1/2 cups all-purpose flour

2 Tbsp. sugar

1 1/2 tsp. baking powder

1/4 tsp. salt

1 cup heavy (whipping) cream

1 tsp. vanilla

1/2 cup chopped rhubarb

coarse sugar, for sprinkling (optional)

Directions

1Preheat the oven to 425F.

2

3In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the cream and vanilla and start to stir; add the rhubarb and stir just until the dough comes together.

4

5Gather it up into a ball, getting any dry bits up out of the bowl with your hands. Fold it over itself a couple times as you gather it up, and pat into a 1-inch thick circle on a parchment-lined baking sheet.

6

7If you like, brush the top with a bit of cream - I usually have enough left in the bottom of the measuring cup - and sprinkle with sugar. Cut into 6-8 wedges with a sharp knife, and pull the scones apart so that they have room to brown. Bake for 15-20 minutes, or until golden.

8

9Makes 6-8.

00:00
Share

About Julie

30 comments on “Rhubarb Cream Scones

  1. Audrey
    May 15, 2016 at 11:53 pm

    These look SO good, and I have rhubarb to make them! Would you check the circle size? Did you mean 10 inch maybe?

    • Jane
      May 16, 2016 at 12:35 pm

      I think she means 1″ thick – not sure on the diameter?

      • Julie
        May 16, 2016 at 2:38 pm

        Ha! yes, one inch thick…

    • Julie
      May 16, 2016 at 2:38 pm

      Sorry, I meant an inch thick!

  2. Kelsey Fast
    May 16, 2016 at 1:18 am

    Ohhh… I was just thinking of doing something like this from your old cream drop scone recipe! I am so excited to eat this!

  3. Julie marks
    May 16, 2016 at 9:50 am

    Hello love ur site….would self raising flour do instead of all purpose flour Nd baking powder

  4. Carolyn
    May 16, 2016 at 1:01 pm

    I’m making these for dinner tonight!

  5. Jules @ WolfItDown
    May 16, 2016 at 1:55 pm

    I looove rhubard, this is like rhubard custard scones! I am so up for making a batch 😀 Thanks for sharing, and yourideal Monday mornings sound perfect :) x

  6. Carol SB
    May 16, 2016 at 10:06 pm

    You know… Those sound so easy, I actually think they’d come together while the coffee’s brewing. Then I could sip coffee, listen to the birds gossiping, and enjoy a fresh, warm scone after my first cup of coffee.
    No egg?
    Thanks for the good morning, Julie!

    • Julie
      May 17, 2016 at 7:51 pm

      Nope, no egg! Enjoy your morning!

  7. jake
    May 17, 2016 at 9:06 am

    Yum, I think this will be a pre-garden-planting long weekend baking project Big fan of rhubarb, thanks for the post! Photo = drooling.

    I have an epic, giant, deep, deep crimson rhubarb plant in the back yard – the size of a smart car. So beautiful. So far this year rhubarb crisp and coffee cake. A batch of rhubarb simple syrup is excellent in a rhubarb version of an Aviation cocktail. Rhubarb pie is my all time favourite dessert/breakfast. On the list – scones (obviously), pie, muffins, compote, rib glaze, pound cake, strawberry rhubarb jam, pie, rhubarb fig relish, rhubarb jasmine People’s Pops, pie. Saskatoon/Rhubarb cobbler later in the season. Stewed rhubarb and strawberries with a side of hot buttered toast & coffee.

    Do you know Rhubarb is one of the flavours in Campari? Now I want a Negroni.

    • Julie
      May 18, 2016 at 4:53 pm

      Rhubarb Negroni! Now you’re talking! I’m SO jealous of your rhubarb.. for some reason mine just never seems to get going. I survive off the generosity of my neighbours!

  8. Maria
    May 17, 2016 at 9:50 pm

    Made these scones today with blueberries – perfection! So happy since I have NEVER been able to make scones!

  9. Vivian
    May 20, 2016 at 8:55 am

    No sign really of the little gnarled greenish nubs poking up yet…perhaps its been too hot and dry but I will keep my eyes peeled and then make these scones. I love the fresh tang that rhubarb imparts. I’d like to know the variety name of Jake’s deep crimson plant…?

    • Jake
      May 20, 2016 at 10:58 am

      Hi Vivian,

      It may be a variety called ‘Valentine’? Seems to ring a bell. It’s been in its spot in the corner of the garden for years and years. I bought the family home after my mom passed, so it’s kind of inherited rhubarb. I have a couple of friends who ask for some every year.

      I also have a couple of green stalked (sticked) plants the back yard from a work colleague of my father from about 30 years ago . I still remember this red haired guy named Lucky bringing them by. My father is gone, I don’t know what became of Lucky, and his backyard is now buried under a gas bar in Okotoks. The rhubarb is still trucking along, tho’. I seldom use it, but don’t have the heart to dig it up.

      Cheers,
      Jake

  10. Meredith
    June 24, 2016 at 8:50 am

    I am just waiting for these to come out of the oven! I added a few diced strawberries as well :) My dough was rather sticky so when I pulled them apart they lost their shape. Is there something I did wrong? I don’t usually bake these types of things so I am not sure if there are any tricks or if I just need to keep practicing.

    • Julie
      June 24, 2016 at 4:04 pm

      It’s likely just the flour – everyone measures it different! the ratio should turn out perfectly sliceable dough, but there are always fluctuations! How did they turn out??

      • Meredith
        July 12, 2016 at 8:47 am

        I made these again this morning Julie, adding in some fresh diced cherries this time. They turned out just as delicious as the first time I made them! The dough (to me) still seemed a bit sticky but maybe that’s just how it’s supposed to be and I am not used to it. I used a scale to measure out the flour since I have heard using measuring cups can be less accurate than the weight of an item. Thanks again for the great recipe!

      • Julie
        July 14, 2016 at 10:46 pm

        So great to hear it! Cherry scones sound fab!

  11. Heather
    June 25, 2016 at 9:30 am

    Made these with raspberries and added some chocolate chips too! They were divine, and oh so easy to make since there’s no butter. Absolute perfection, I’ll be using this as my go to scone recipe from now on! My hubby even said they didn’t need glaze (they always need glaze in his opinion), because they were so tender and moist. Thank you! I love your recipes!

    • Julie
      June 27, 2016 at 2:07 pm

      Ooh, raspberries and chocolate! A perfect combo! Next time I’m going to use raspberries and white chocolate!

  12. Betty
    July 10, 2016 at 2:16 pm

    why no butter

  13. Betty
    July 10, 2016 at 2:17 pm

    why no butter in recipe?

    • Julie
      July 11, 2016 at 8:31 pm

      There’s no butter in cream scones – just heavy cream! :)

  14. Maria
    September 26, 2016 at 10:59 pm

    Hi Julie,
    A good friend from Vancouver blowed me away with his scones when I visited him last . Today, he was in Calgary, and I decided to try these for the first time.. Julie.. these are beautiful! I knew I couldn’t lose with a recipe from you! He loved them, so do I and they disappeared instantly! Crusty on the outside, I love the cream and sugar in the top, it’s lovely.
    You are a true talent!
    I did find that I had to add more flour , as my dough was too wet to handle, but they still turned out amazing!! Thank you!!
    Maria

  15. Anonymous
    June 14, 2017 at 7:52 am

    Any ideas for substitutions for whipping cream

    • Julie
      June 14, 2017 at 8:50 pm

      These kind of rely on the whipping cream, since there’s no butter rubbed into the dry ingredients.

  16. Laura
    June 14, 2017 at 8:31 am

    Buttermilk or a non-milk alternative vs. Heavy cream?

    • Julie
      June 14, 2017 at 8:49 pm

      You could try buttermilk or another alternative, but I doubt they’d turn out the same – since there’s no butter in the dough, it relies on the heavy cream. (Sounds heavier than it actually is!)

Leave a Reply

Your email address will not be published.