These Cinnamon Rhubarb Scones have the perfect balance of sweet and tart with buttery pockets of sweet cinnamon sugar and plenty of rhubarb throughout.
I'm a little late to the rhubarb game this year, but I simply could not wait until next year to post the recipe for these tasty rhubarb scones with buttery cinnamon sugar pieces throughout! They are really yummy and like my other homemade scone recipes, very simple and quick to make.
If you like fruit scones like my Blueberry Brown Butter Scones and Apple Cinnamon Oatmeal Scones or love cinnamon like in my Monkey Bread Muffins, you will love these scones. They have just the right balance of sweet and tart.
🧈 Ingredients
Here are the ingredients needed to make these rhubarb cinnamon scones.
Ingredient Notes
- Butter - As in most of my recipes, I use salted butter in these scones. Don't worry if you only have unsalted butter, however! Simply add ½ teaspoon of salt to the dry ingredients.
- Cinnamon - A mixture of butter, brown sugar, and cinnamon is frozen in a thin layer until hardened before it is chopped into the most delightful pieces of buttery cinnamon sugar goodness that are reminiscent of a gooey cinnamon roll!
- Rhubarb - You can use fresh or frozen rhubarb for this recipe, as in my other rhubarb recipes such as my Strawberry Rhubarb Tarts. This makes these scones really convenient and really a recipe you could make year-round!
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Stir together the melted butter, brown sugar, and ground cinnamon. Spread out into a flat layer on a small wax paper-lined pan and place in the freezer until solid.
Step 2: In a mixing bowl whisk together the flour, sugar, and baking powder. Work the cubes of butter into the mixture with a pastry cutter until the pieces of butter are pea-sized.
Step 3: Once the sugar/cinnamon/butter mixture is chilled and firm, transfer to a cutting board and chop into small pieces. Chop rhubarb and add both to the flour/butter mixture.
Step 4: In a separate bowl, whisk together the whipping cream, egg, and vanilla extract. Add to the rest of the ingredients and stir with a spatula until the mixture begins to come together.
Step 5: Turn the mixture out onto a countertop and knead until a dough forms. Separate the dough into 3 pieces and form into rounds about 4 inches in diameter and 1 inch thick.
Step 6: With a sharp knife, slice each round into 4 quarters. Place the scones on a prepared baking sheet and top with a sprinkle of white sugar. Bake in a preheated oven for 14-18 minutes until golden brown, allow to cool slightly before serving. Enjoy!
💡 Top Tip
Prepare the yummy butter cinnamon sugar pieces earlier in the day before you intend to make the scones because it does need time to chill in the freezer before you can add it to the recipe.
❓ Recipe FAQs
While scones are best eaten fresh out of the oven, you can store leftover scones in an airtight container at room temperature for up to 3 days.
Yes! Fresh or frozen rhubarb both work for this scone recipe.
Yes. Unsalted butter may be used instead with ½ teaspoon of salt added to the recipe.
💛 More Scone Recipes
Looking for other recipes like this? Try these:
If you tried these Cinnamon Sugar Rhubarb Scones or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Cinnamon Rhubarb Scones
Equipment
- large baking sheet
- parchment paper
- mixing bowls
- measuring cups & spoons
- silicone spatula
- pastry cutter
Ingredients
- 2 tablespoons salted butter melted
- ½ cup packed brown sugar
- 4 teaspoons cinnamon
- 2 ¼ cups all-purpose flour
- ¼ cup granulated white sugar
- 1 tablespoon baking powder
- ¾ cup cold salted butter, cubed *
- 1 cup chopped rhubarb (fresh or frozen)
- ½ cup whipping cream
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Begin by making the cinnamon sugar pieces to add to the dough. Stir together the melted butter, brown sugar, and ground cinnamon. Spread out into an even layer on a small pan lined with wax paper or parchment paper. Place the pan in the freezer for at least 30 minutes to solidify.2 tablespoons salted butter, ½ cup packed brown sugar, 4 teaspoons cinnamon
- Preheat the oven to 400℉. Line a large baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, sugar, and baking powder. Work the cold cubes of butter into the flour mixture using a pastry cutter until the pieces of butter are the size of peas.2 ¼ cups all-purpose flour, ¼ cup granulated white sugar, 1 tablespoon baking powder, ¾ cup cold salted butter, cubed
- Once the butter/sugar/cinnamon mixture is firm, transfer to a cutting board and chop into small pieces. Stir the cinnamon sugar pieces and chopped rhubarb into the flour/butter mixture.1 cup chopped rhubarb
- In a separate bowl, whisk together the whipping cream, egg, and vanilla extract until combined. Add to the rest of the ingredients and stir with a spatula until the mixture begins to come together before turning the mixture out onto the countertop and gently kneading/folding the dough together until a dough forms.½ cup whipping cream, 1 egg, 1 teaspoon vanilla extract
- Separate the dough into 3 pieces and form each piece of dough into a round around 4 inches in diameter and 1 inch thick. Use a sharp knife to slice each round into 4 quarters. Place the scones on the prepared baking sheet leaving room between each scone to allow them to spread out. Sprinkle the top of each scone with a little bit of white sugar.
- Bake in a preheated oven for 14-18 minutes until golden brown. Remove from the oven and allow to cool slightly before serving. Enjoy!
Notes
- Add ½ teaspoon of salt if using unsalted butter.
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