Sour Cream Rhubarb Scones

These Rhubarb Scones are tender, lightly sweet, and bursting with bright, tangy sour cream flavor perfect for breakfast or afternoon tea. The tart rhubarb pairs beautifully with the crumbly scone texture. For more fruity variations, check out our Strawberry Cream Cheese Scones, and Blueberry Lemon Scones.

Why This Recipe Works

These Rhubarb Scones offer a lovely way to celebrate the unique flavor of rhubarb. The chopped rhubarb pieces bake beautifully into the scones, releasing their slightly tart juices and creating pockets of tangy flavor.

They're a fantastic treat for breakfast, brunch, or an afternoon snack, offering a refreshing departure from more common scone flavors.

• Tangy and Sweet: The perfect balance of rhubarb's tartness with a touch of sweetness.
• Simple to Make: A straightforward scone recipe that comes together quickly.
• Showcases Rhubarb: A delicious way to enjoy seasonal rhubarb.

Jump to:

• Why This Recipe Works
• Ingredients Overview
• How To Make Rhubarb Scones
• Serving Suggestions
• Substitutions and Variations
• Related Recipes
• Equipment
• Storage Options
• Tips for Success
• Frequently Asked Questions
• More Bread Ideas
• Get the Recipe!
• Reviews

Ingredients Overview

You'll need all-purpose flour as the base, along with granulated sugar for sweetness and baking powder and salt for the perfect rise and flavor balance. Cold butter, cut into small cubes or grated, is key for creating that wonderfully flaky texture.

Freshly chopped rhubarb adds its signature tangy flavor throughout the scone. Milk, sour cream, and a touch of vanilla extract bind the dough together.

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

How To Make Rhubarb Scones

Making these scones involves whisking together dry ingredients and then incorporating cold grated butter until the mixture resembles coarse crumbs. Chopped fresh rhubarb is gently folded into this mixture, followed by cold milk, sour cream, and vanilla extract to form a shaggy dough.

This dough is then shaped into a disc, cut into wedges, and baked until golden brown and wonderfully tender. Serve with a simple confectioners sugar vanilla glaze.

Combine the Dry Ingredients

1. Line two rimmed baking sheets with parchment paper, or spray with non-stick cooking spray.
2. In a large mixing bowl add the flour, sugar, baking powder, baking soda, and salt. Whisk to blend.
3. Set a box grater in the bowl of flour mixture and using the largest shred side, grate the cold stick of butter into the flour mixture. Remove the box grater and toss the shredded butter with the flour to coat and break up even smaller.

Cut the Butter In

4. Make a well in the center of the bowl with the flour mixture. Add the sour cream, vanilla extract, and the frozen diced rhubarb to the well. Using a spatula, quickly mix the ingredients, scraping the sides to incorporate all the flour.

Shape the Scones

5. Turn the dough out onto a lightly floured work surface. Flour your hands and pull the dough together to form an 8 inch diameter disc.
6. Using a sharp knife or bench scraper, cut the disc into 8 equal wedges. Transfer the wedges to the prepared baking sheets and let them sit to rest for 10 minutes (this activates the baking powder and gives a better rise when baking).

Bake and Ice

7. Preheat the oven to 375℉ while waiting for the scones to rest.
8. Bake in the preheated oven for 20 - 22 minutes, or until just starting to turn golden brown. Remove and cool completely before drizzling with the lemon icing glaze.

Serving Suggestions

These bright and tangy Rhubarb Scones are a delightful treat on their own, showcasing the unique flavor of the rhubarb beautifully! Consider serving them warm with a dollop strawberry jam. Their slightly tartness also makes them a wonderful accompaniment to a cup of tea or coffee for a refreshing afternoon snack.

For an extra touch of indulgence, try serving them with a light vanilla glaze that complements the rhubarb's tang perfectly.

Substitutions and Variations

Here are a few delicious variations or substitutions when making this recipe.

• While this recipe highlights rhubarb, you could try other tart fruits like chopped cranberries or sour cherries.
• Add a little orange or lemon zest to the dry ingredients for extra flavor.

Related Recipes

• Strawberry Cream Cheese Scones
• Homemade Strawberry Rhubarb Jam
• Blueberry Lemon Scones
• Pumpkin Scones with Maple Glaze
• Pumpkin Scones with Maple Glaze

Storage Options

• Store cooled scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. They are best enjoyed fresh.
• You can freeze the unbaked scone wedges on a baking sheet until solid, then transfer them to a freezer bag.
• Bake from frozen, adding a few extra minutes to the baking time.

Tips for Success

Here are a few tips for making this recipe:

• Use Cold Ingredients: Cold butter and cream are key for a flaky texture.
• Don't Overmix: Mix just until the dough comes together to avoid tough scones.
• Work Quickly: Handle the dough gently and efficiently to keep the butter cold.
• Adjust Rhubarb Size: Chop the rhubarb into roughly even pieces for consistent baking.

Frequently Asked Questions

More Bread Ideas

Get the Recipe!