Roasted Rhubarb Scones
Tender, flaky scones filled with sweet-tart roasted rhubarb and topped with a silky rhubarb glaze—perfect for spring brunches or cozy teatime
Introduction
These Roasted Rhubarb Scones are a celebration of spring’s most underrated star: rhubarb. Roasting the rhubarb intensifies its flavor and draws out natural sweetness, creating a jammy texture that pairs beautifully with buttery scone dough. The result is a tender, golden pastry with pockets of tangy fruit and a drizzle of rhubarb-infused glaze that makes each bite irresistible.
Whether you’re baking for brunch, gifting a homemade treat, or simply enjoying a quiet morning with tea, these scones deliver comfort and elegance in equal measure.
## Ingredients
Roasted Rhubarb
- 8 cups diced rhubarb (½-inch pieces)
- 1 cup granulated sugar
Scone Dough
- 2½ cups all-purpose flour
- 3 tablespoons sugar
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 cup buttermilk
- 1 large egg
Rhubarb Glaze
- 2 cups icing sugar
- A few teaspoons syrup from roasted rhubarb
- Cream, as needed to thin the glaze
Instructions
Step 1: Roast the Rhubarb
Preheat oven to 350°F (175°C).
Spread diced rhubarb evenly on a parchment-lined baking sheet. Sprinkle with sugar and roast for 45–60 minutes, stirring once or twice, until rhubarb is soft and syrupy. Let cool completely. Refrigerate any unused portion.
Step 2: Make the Scone Dough
Increase oven temperature to 400°F (200°C).
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Cut in cold butter using a pastry blender or fork until the mixture resembles coarse crumbs.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together buttermilk and egg.
Add to the dry ingredients and stir gently until just combined. Do not overmix—this keeps the scones light and flaky.
Step 4: Fill and Shape the Dough
Turn the dough onto a lightly floured surface and knead briefly.
Shape into a long rectangle about ½ inch thick.
Using a slotted spoon, layer roasted rhubarb over the center third of the dough.
Fold the bottom third up over the rhubarb, add more rhubarb, then fold the top third down to seal.
Cut into triangles and arrange in a circular pattern on a parchment-lined baking sheet, leaving space between each scone.
Step 5: Bake
Bake for 15–18 minutes, or until the tops are lightly golden and the scones are cooked through.
Let cool slightly before glazing.
Step 6: Make the Glaze
In a bowl, mix icing sugar with a few teaspoons of rhubarb syrup.
Add cream gradually until the glaze reaches a pourable consistency.
Drizzle over warm scones and serve.
## Tips for Success
- Use a slotted spoon to layer rhubarb—this keeps excess moisture out of the dough
- Don’t overwork the dough; gentle handling ensures flaky scones
- Chill butter before cutting it in for the best texture
- Roast extra rhubarb and use it as a topping for yogurt, oatmeal, or ice cream
Serving Suggestions
- Serve warm with clotted cream or whipped butter
- Pair with Earl Grey, chamomile, or rhubarb-infused tea
- Add to a spring brunch spread with fresh fruit and lemon curd
Storage
- Store in an airtight container at room temperature for up to 2 days
- Refrigerate for up to 5 days
- Reheat gently in the oven or toaster oven
- Freeze unglazed scones for up to 1 month—thaw and glaze before serving
Final Thoughts
These Roasted Rhubarb Scones are a beautiful way to celebrate seasonal produce and elevate your baking game. With their tender crumb, vibrant fruit, and elegant glaze, they’re perfect for spring gatherings or quiet mornings alike.