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Cinnamon rhubarb scone split in half to show interior texture.
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Cinnamon Rhubarb Scones

These Cinnamon Rhubarb Scones have the perfect balance of sweet and tart with buttery pockets of sweet cinnamon sugar and plenty of rhubarb throughout.
Prep Time15 minutes
Cook Time15 minutes
Chilling Time:30 minutes
Total Time1 hour
Servings: 12 scones
Calories: 299kcal
Author: Naomi Andres

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

  1. Add ½ teaspoon of salt if using unsalted butter.

Nutrition

Calories: 299kcal | Carbohydrates: 33g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 224mg | Potassium: 89mg | Fiber: 1g | Sugar: 14g | Vitamin A: 591IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg