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Rhubarb Scones

Rhubarb Ginger Scones

  • Author: Isabelle Boucher (Crumb)
  • Total Time: 45 mins
  • Yield: 8 scones 1x


These tender, fluffy scones dotted with tangy fresh rhubarb are the perfect addition to a spring brunch or afternoon tea. Serve tjem up still-warm, if you can, with a little container of clotted cream or sweet butter.


  • 2 cups diced rhubarb, cut into 1/2" pieces
  • 1/2 cup + 3 tbsp sugar
  • 2 tbsp grated fresh ginger
  • 2 1/2 cups flour
  • 1 tbsp baking powder
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 cup cold butter
  • 1 1/4 cup milk
  • 3 tbsp turbinado sugar


  1. Preheat oven to 400F. Line a baking sheet with parchment paper, and set aside.
  2. In a small bowl, mix together rhubarb, 3 tbsp sugar and fresh ginger, and stir to evenly coat the rhubarb pieces.
  3. In a larger mixing bowl, combine flour, baking powder, ground ginger and salt with the remaining 1/2 cup sugar. Using a pastry cutter or two knives, cut in the cold butter, working until the mixture resembles coarse crumbs. Stir in the rhubarb mixture. Add milk, reserving 1 tbsp for later, and stir until just barely combined.
  4. Turn the dough out onto a clean surface and gently knead 5-6 times. Shape into a ball. Place dough on the prepared baking sheet, then flatten out into a 1" thick round. Using a sharp knife, score the top of the dough into 8 wedges, making sure not to cut all the way through. Brush top with remaining 1 tbsp milk, then sprinkle with turbinado sugar.
  5. Bake scones in preheated oven for 25-30 minutes, or until top is golden brown and a toothpick inserted in the centre comes out clean.
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Brunch
  • Method: Baked
  • Cuisine: British