Want to make these mini rhubarb scones? Scroll to find my recipe for homemade rhubarb scones below.
Rhubarb season is a real treat because where I live, the rhubarb is one of the first local summer fruits to make an appearance at the market, usually in late spring. These little rhubarb scones are among the best rhubarb recipes I’ve baked: because scone dough is so rich, it is a lovely complement to the tangy rhubarb. I had a craving for something simple with a little rhubarb and so I made these rhubarb scones with a similar ratio to the 1-2-3 biscuits, but these are basically rhubarb scones, really. I made them small because I didn’t want to make big hunks of scone or biscuits that take up half the plate. I just wanted something a little daintier that could be dipped into some lightly-sweetened vanilla whipped cream with a cup of tea.
For this recipe, I used milk instead of cream, but by all means, if you want richer scones, you can replace the milk with the same volume of cream, whether that’s half-and-half, or even 35 % whipping cream (unwhipped, of course). All roads lead to making the best scones!
To incorporate fresh fruit into a recipe for scones, ideally, you would mix the fruit with the dry ingredients before adding in the liquid. So in this case, once the butter and dry ingredients are incorporated to form a crumbly mixture, then you mix in the chopped rhubarb, and finally the milk. This is the same technique used for the pear and chocolate scones.
Another option is to stuff the scone dough with fruit, like in these apple pie scones. This method creates a distinct fruit layer in the middle of the scone, which is quite interesting. However you choose to incorporate fresh fruit in your scones, the contrast between the rich sweet scone dough and the fresh fruit pieces is really lovely and I’m sure you’ll enjoy it.
If you prefer to bake scones with dried fruit to make a more traditional fruit scone, try these date scones, which have the most delicious orange blossom icing drizzled on top.
Make these mini rhubarb scones and serve them with whipped cream and a jar of homemade rhubarb jam.
Mini rhubarb scones
- 94 grams (¾ cup) whole wheat flour
- 94 grams (¾ cup) all-purpose flour
- 7.5 mL (1½ tsp) baking powder
- 1.25 mL (¼ tsp) Diamond Crystal fine kosher salt
- 50 grams (¼ cup) granulated sugar
- 77 grams (⅓ cup) unsalted butter cold, diced
- 100 grams (¾ cup) fresh rhubarb ~1.5 stalks, sliced
- 125 mL (½ cup) milk (2 % fat) plus more for brushing on the biscuits before baking
- 2.5 mL (½ tsp) pure vanilla extract
- Turbinado sugar for sprinkling on top
- Preheat the oven to 400ºF. Line a couple of baking sheets with parchment paper.
- Mix together the flours, baking powder, salt, and sugar in a large bowl with a whisk.
- Drop in the butter and work it in with your hands until you get a coarse crumb. Stir in the rhubarb.
- Add the milk and vanilla, and mix it in with a fork to form a rough dough. Don't overwork it.
- Drop the dough onto a lightly-floured work surface.
- Roll to about 3/4" thick and cut with 2 1/4" cookie cutters.
- Transfer the scones to the baking sheets. You can press the scraps together gently to make a few extras and use up all the dough.
- Brush the scones with a little milk and sprinkle with turbinado.
- Bake for about 20 minutes until the bottoms begin to turn nice and golden. Let cool before serving with a little whipped cream.
Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l’Académie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.