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Rhubarb Crumble Scones

Delightful scones that combine the tartness of rhubarb with a buttery crumble, perfect for brunch or an afternoon snack.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American, Baked Goods
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, cold and cubed Use cold butter for better texture.
  • 1/2 cup buttermilk Can be substituted with regular milk and vinegar.
  • 1 cup rhubarb, chopped Fresh or thawed frozen rhubarb can be used.
Topping
  • 1/2 cup brown sugar
  • 1/2 cup oats
  • 1/4 teaspoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk until well blended.
  3. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
  4. Stir in the buttermilk and chopped rhubarb until just combined.
  5. Turn the dough out onto a lightly floured surface and gently knead it a few times until it holds together.
  6. Pat the dough into a circle about 1 inch thick, then slice into wedges.
Baking
  1. In a separate bowl, mix together the brown sugar, oats, and cinnamon, then sprinkle this topping over the scones.
  2. Bake for 15-20 minutes or until they turn a lovely golden hue.
  3. Let them cool slightly on a wire rack before serving.

Notes

Serve these scones warm with clotted cream or butter. Lightly dusting with powdered sugar can elevate presentation. Store leftovers in an airtight container for up to 2 days or freeze for about a month.