This Rhubarb Scone recipe relies on my trusted scone dough formula, which uses a combination of cold unsalted butter and chilled heavy cream. The result? Delicately spiced scones with a tender crumb, crisp buttery edges, and tangy rhubarb pieces throughout. To elevate them further, the scones are topped with a zesty and fragrant orange glaze. The fresh orange complements the rhubarb beautifully and adds a burst of sweetness to each bite. These scones are best served the day they are baked, but they reheat beautifully (just skip the glaze!) and can also be baked from frozen. See the full instructions in the recipe note section.
8 tablespoons (4 oz;115g)cold unsalted buttercut into ½-inch cubes
1cup (240g)cold heavy creamplus roughly 2 tablespoons (30g) for brushing
7ounces (200g)fresh rhubarb cut into ½-inch dice (roughly 2 medium stalks)
2tablespoons (14g)demerara or turbinado sugarfor sprinkling
Orange Glaze:
¾cup (90g)powdered sugarsifted
1teaspoonfresh orange zest
1 tablespoon + 1-2 teaspoonsfreshly squeezed orange juice
Instructions
Preheat the oven to 425°F (220°C) with a rack in the center position. Line a half sheet pan with parchment paper and set aside.
Prepare Scones: In a large food processor, fitted with a blade attachment, combine the flour, sugar, baking powder, salt, cardamom, and cinnamon. Pulse several times until all of the ingredients are evenly incorporated. Add cold cubed unsalted butter to the bowl and gently toss in the flour mixture until lightly coated. Pulse 10 to 12 times, or until the butter is no smaller than the size of a pea. Transfer mixture to a large mixing bowl.
Create a well in the center of the ingredients, and pour in 1 cup (240g) cold heavy cream. Using a large fork, stir the cream into the dry ingredients. As the dough just starts to clump and come together, stir in the diced rhubarb. Scrape the dough onto a clean, lightly-floured counter-top. Press the dough together gently for 5 to 10 seconds, avoid over-working. Sprinkle with more flour if the dough gets too sticky or difficult to handle. Pat the dough into an 8-inch diameter disc, roughly 1-inch thick.
Using a sharp, large knife, cut the dough into six even wedges. Transfer to the lined sheet pan, setting them apart by several inches. Using a pastry brush, brush the tops of the scones with heavy cream, then sprinkle the tops generously with demerara or turbinado sugar. Bake for 18 to 20 minutes or until golden brown. Place on a rack and allow the scones to cool on the sheet pan for 5 minutes, then transfer to a rack to cool completely before glazing.
Prepare Orange Glaze: In a small bowl, whisk together the powdered sugar, orange zest, and 1 tablespoon orange juice. It should be thick, but able to be drizzled from the end of a spoon. If the glaze is too thick, add another 1-2 teaspoons of orange juice to thin. If the glaze is too thin, add another tablespoon of powdered sugar (or more, as needed) until it reaches the appropriate consistency.
Once the scones have cooled, use a spoon and drizzle the tops of the cooled scones with the glaze. Allow the glaze to set slightly before serving. These scones are best served the day of baking. If you do plan on preparing the scones a day or two in advance, do not glaze the scones and following the reheating instructions in the note section below.
Reheating Instructions:
These scones are best served the day they are baked. If you do plan on preparing the scones a day or two in advance, do not glaze the scones and follow these reheat instructions: Preheat the oven to 350ºF (176ºC). Place the unglazed, baked scones on a parchment-lined sheet pan and bake for 10 to 12 minutes. Transfer to a rack to cool, then prepare and glaze using the recipe instructions.
Freezing Instructions:
Alternatively, you can prepare the dough, cut them into wedges, freeze, and bake from frozen using these instructions: Prepare the scone dough, cut into wedges, and set apart on a lined sheet pan. Place in the freezer until solid, then transfer to a large Ziplock bag, excess air squeezed out and sealed well. Freeze for up to a month.
Bake from Frozen: Preheat the oven to 425ºF (220°C). Place the frozen scones on a parchment-lined sheet pan and bake for 20 to 22 minutes. Transfer to a rack to cool, then prepare and glaze using the recipe instructions.