rhubarb scones

Ginger Rhubarb Scones

Rhubarb is in season and these scones are a perfect use for it. Light, buttery, and completely delicious.


Ginger Rhubarb Scones

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I discovered a completely mind-boggling thing last week. With the 600-700 recipes on Macheesmo over the last almost three years, I’ve never made anything with rhubarb in it.


One might think I have a complete aversion to rhubarb which isn’t really true. I’ll admit it’s not my favorite thing in the world, but it can do wonders in some dishes.

Of course, it’s normally used in jams, jellies, and pies, but those seemed like a bit too much work. And I had rhubarb that had to be used. So scones were an obvious choice for me because A) I like them and B) you can shove almost anything in a scone.

The scones were good, but I’m just happy to have rhubarb listed in the Ingredients page now!

Ginger Rhubarb Scones

10 Scones
Prep Time:
Total Time:
rhubarb scones
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Rhubarb is in season and these scones are a perfect use for it. Light, buttery, and completely delicious.


3 Cups all-purpose flour
3/4 Cups sugar, divided into 1/2 cup and 1/4 cup
1 Tablespoon baking powder
1/2 Teaspoon salt
1 Cup butter, chilled and cubed
2 Cups fresh rhubarb, chopped (about two large stalks)
1 large egg
1 large egg yolk
1 Cup cream
2 Tablespoons crystallized ginger

Optional topping: Cream + raw sugar


1) Chop rhubarb roughly.

2) Mix together 1/4 cup sugar and crystallized ginger.  Mash ginger up or pulse lightly in a food processor.

3) Pour ginger sugar over rhubarb, stir, and let sit for a few minutes.

4) In a food processor or a large bowl, mix together dry ingredients (flour, salt, baking powder, sugar).

5) Add cold, cubed butter and pulse until it is in pea-sized pieces.  You can mash it in with your fingers or a pastry cutter if you don’t have a food processor.

6) Stir in rhubarb mixture.  Don’t use food processor for this step or it will overly chop the rhubarb.

7) Add egg, yolk, and cream and stir to combine.

8) Roll out on heavily floured surface until it’s about 1/3-1/2 inch thick.  Cut into desired shapes.

9) Add to a baking sheet lined with parchment paper.  Brush scones with cream and top with raw sugar.

10) Bake at 400 degrees for 15-18 minutes.  Serve immediately!

What’s with Rhubarb?

The first time I saw raw rhubarb, I thought some grower had doped his celery with lots of ‘Roids or something.

These were actually two stalks that I cut in half just so they would fit in the photo. They were like 3 feet long. Mutant celery!

The raw stuff.

If you’ve never tasted raw rhubarb, I’m not sure I recommend it. It’s pretty bitter. Like, so bitter, that I’m not sure why anyone thought it was an edible food.

But once you cook it, it’s pretty delicious. Go figure.

The only other wild card ingredient in these scones is crystallized ginger. I added it because my Flavor Bible told me that ginger and rhubarb are good together.

And it was so!

Cool stuff.

Starting the scones

Mash up the ginger a bit with a fork or in a food processor if you want. Mix it in with 1/4 Cup of sugar. Pour this ginger sugar over the chopped rhubarb, stir it together and let it sit for a few minutes.

Let this chill for a bit.

The sugar will pull out some of the moisture from the rhubarb and make it a bit more tender.

There’s lots of ways to make scones, but when I’m in a hurry, I always use my food processor. You can just toss in your dry ingredients (flour, salt, baking powder, sugar), pulse them together, then add all your butter.

Butter is important.

Pulse this together until the butter is mixed in and it resembles a course meal (pea-sized pieces of butter). Then add this mixture to a bowl and stir in the rhubarb mixture. Once it’s evenly distributed, add the egg, yolk, and cream and stir until combined.

It should be a pretty wet dough at the end of the day.

To make the scones, heavily flour a surface and roughly roll out the dough. It doesn’t have to be perfect.

You could cut your scones to any shape really. I went with circles.

cutting scones
Cut them round or square…

Add the scones (in whatever shape) to a few baking sheets lined with parchment paper.

Where I went wrong

I baked these as-is and they turned out okay. But I should have brushed each scone with a bit of cream and topped them with raw sugar.

That would’ve made for a much better scone.

ready to bake
Should’ve brushed with some cream…

Bake these guys at 400 degrees for 15-18 minutes.

They should be lightly puffed and golden brown.

Mine never really turned golden brown on top. They should though if you brush them with some cream.

scones baked
Kind of pale…

Luckily, it didn’t matter much in the flavor department.

The scones themselves were still really light and flaky. The rhubarb gave them a nice bite and the ginger worked fantastic.

So yea. They were good!

Good with some sugar on top!

I think I’ve mentioned this with scones before, but I think they might win the award for baked good that keeps the worst.

After even 6 hours, I found that mine weren’t quite as good. They were okay, but these are definitely something that you want to eat right away if at all possible.

Ok. I’ve officially cooked something with rhubarb. It only took me three years!

6 Responses to “Ginger Rhubarb Scones” Leave a comment

  1. Oh, that looks awesome. My boyfriend won't eat anything with rhubarb, so I can't put it in desserts. But I could make these and freeze them, and keep them all for myself.

    I find that scones keep okay if you freeze them as soon as they're cool, and reheat them in the oven for a few minutes before you eat them. You can also usually freeze them raw, and then bake them a few at a time, which is perfect for lazy weekend mornings.
    My recent post Using vanilla beans

  2. So, the rhubarb is raw? I always cook it a little before use it in baked goods…

    I'll give this a chance! Thanks!

  3. It would have been nice to know that the dough is heavy as a bowling ball and can stop bullets. Afraid I’m going to over work it into concrete.

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