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Rhubarb Scones

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Rich rhubarb scones made with cream, rhubarb, and brown sugar are drizzled with an easy orange glaze for a tangy, sweet and delicious homemade treat.

Rhubarb Scones


  • 2 cups all-purpose flour
  • 0.5 cup white sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon ground cinnamon
  • 0.13 teaspoon ground nutmeg
  • 0.5 cup cold unsalted butter, cut into 1/2-inch cubes
  • 1 cup frozen chopped rhubarb
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1.5 teaspoons grated orange zest, divided
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons turbinado sugar
  • 0.5 cup powdered sugar
  • 1 tablespoon fresh orange juice
  • 1 pinch kosher salt



Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.


Whisk flour, white sugar, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze for 10 minutes.


Fold frozen rhubarb into flour mixture. Whisk together 1 cup heavy cream, vanilla, and 1 teaspoon orange zest in a glass measuring cup. Make a well in center of flour mixture and pour cream mixture into well; stir just until dry ingredients are moistened (do not overwork the dough).


Turn the dough out onto a lightly floured surface. Gently press dough into an 8-inch round circle.


Cut the round into 8 wedges using a sharp knife. Place the scones 2 inches apart on the prepared baking sheet.


Brush scones with remaining 2 tablespoons heavy cream and sprinkle with turbinado sugar.


Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool on a wire rack for 10 minutes.


Whisk together powdered sugar, remaining 1/2 teaspoon orange zest, 1 tablespoon orange juice, and a pinch of kosher salt. Add up to 1/2 tablespoon more orange juice 1/2 teaspoon at a time, if needed, to reach desired consistency. Drizzle glaze over warm scones and serve immediately.

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Cook Time

Prepare Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins





429 kcal


50 g


76 mg

Dietary Fiber:

1 g


4 g

Saturated Fat:

15 g


320 mg

Total Fat:

24 g

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