Lemon Rhubarb Scones with Vanilla Bean Glaze

Perfectly moist inside and delicate and crispy outside, these Lemon Rhubarb Scones are filled with sweet-tart rhubarb and fresh lemon zest. I love these homemade scones drizzled with sweet vanilla glaze at breakfast, paired with coffee or tea.

Zesty rhubarb scones are one of my favorite baking ideas when fresh rhubarb is in season. If you love this recipe as much as I do, try my cranberry orange scones with a citrusy nutmeg glaze, and these easy strawberry shortcake scones, next!

Rhubarb season is starting to wane here in the Midwest, so I’m seizing the opportunity to celebrate it a little longer with recipes like strawberry rhubarb crisp and these flaky rhubarb scones. This recipe makes the BEST homemade scones. They’re irresistibly moist inside and crispy-golden outside, packed full of tart rhubarb and zippy lemon zest. I drizzle my scones with a simple vanilla bean glaze and they’re the perfect treat at breakfast or tea time. Until the rhubarb runs out, we can’t stop. We won’t stop!

Why I Love These Homemade Rhubarb Scones

• Perfect texture. These rhubarb scones are moist on the inside, with a delicate, crispy exterior. No dry, hockey puck scones are allowed out of our kitchen!
• Fresh flavor. Though the rhubarb gives these scones a subtle tart flavor, they’re sweetened up with an easy vanilla glaze. If there’s ever a way to punch up vanilla’s flavor, it’s by scraping some fresh vanilla beans into the mix. The combination of bright lemon, tart rhubarb, and sweet vanilla makes these rhubarb scones utterly addictive!
• Quick and easy. Yes, it’s possible to make bakery-worthy scones at home! You don’t need any fancy ingredients and the dough is a breeze. Since there’s no yeast, there’s zero rising time. These rhubarb scones are ready for the table in 30 minutes or less.

What You’ll Need

These lemon rhubarb scones are made with mostly pantry staples, plus a few key ingredients that infuse them with just the right balance of sweet and tart flavor. Here are some notes. Scroll to the recipe card for a printable ingredients list.

For the Rhubarb Scones

• Dry ingredients – All-purpose flour, sugar, baking powder, baking soda, and salt. Your baking basics! Using both types of leavening allows the scones to rise just enough and create a moist, delicate texture.
• Lemon – You’ll need fresh lemon juice and zest. Zest the lemon before you juice it.
• Unsalted butter – The butter you use for scones should be cold from the fridge. Cut the butter into cubes before you start.
• Buttermilk – There’s really no substitute for buttermilk in this recipe. But if you don’t have store-bought buttermilk, you can make your own by combining 1 tablespoon of lemon juice (or white vinegar) with enough whole milk to make 1 cup. Rest the mixture for 5 minutes, and stir. Your homemade buttermilk is ready to use!
• Vanilla extract – This can also be substituted with equal parts vanilla paste. Whichever you choose, make sure it’s real vanilla for the best flavor possible.
• Egg – You’ll need one large, lightly beaten egg for this recipe.
• Rhubarb – The star ingredient of these scones! You’ll need to chop fresh rhubarb stalks into ¼” pieces. I’ll sometimes make these scones with a mix of chopped strawberries and rhubarb for some extra sweetness.

For the Glaze

• Powdered sugar – Also called confectioner’s sugar.
• Half and half – You can also use whole milk or heavy cream, depending on the consistency you’re going for.
• Vanilla – I flavor the glaze with vanilla extract and boost the flavors with real vanilla beans. You’ll need to scrape the beans from one half of a pod.

How to Make Rhubarb Scones

Both the lemon rhubarb scones and vanilla bean glaze come together in just a few steps. Be sure to follow the directions closely and be gentle with the dough. You’ll find the full printable recipe in the recipe card below the post.

• Make the dough. First, you’ll stir together the dry ingredients and lemon zest, then cut in the cold butter until the mixture resembles a coarse meal. Add buttermilk, lemon juice, vanilla, and egg to a well in the center. Stir to combine, then gently fold in rhubarb.

• Shape the scones. Gently knead the dough 2 or 3 times on a lightly floured surface. Next, shape the dough into a circle and use a sharp knife to cut 8 wedges. Transfer the scones to a parchment-lined baking sheet.
• Bake. Bake the rhubarb scones at 425ºF until they are puffed and golden brown, about 12 to 14 minutes. Let the scones sit on the baking sheet for a few minutes before moving to a wire rack.

Easy Vanilla Bean Glaze

I love this easy vanilla glaze and the vanilla beans make the flavor absolutely shine! To make it, all you do is whisk all the glaze ingredients together until they’re smooth. Drizzle the glaze over freshly baked scones. I usually give the glaze a few minutes to set before serving.

the Secrets to Making Good Scones

• Don’t substitute buttermilk. Trust me, it is worth buying buttermilk just to make these rhubarb scones! You won’t regret it.
• Avoid over-mixing. The number one mistake when making scones is to over-mix the batter. Doing so will result in a tough, dense dough that won’t give you the light and moist texture you’re ideally looking for.
• Shape the perfect scones. There are many ways to shape a scone. But the method I return to most often is the pie-shaped one. I simply pat out the finished dough into a smallish-sized circle, cut it into wedges, and transfer the triangular shapes to a baking sheet lined with parchment paper.
• Thin the glaze. If the glaze is a bit stiff, add another teaspoon of vanilla extract or half and half.
• Allow the scones to cool before glazing. While the scones don’t need to be completely room temperature, they should be given time to cool before adding the vanilla bean glaze. Otherwise, the glaze will melt a little too much.
• Eat them quickly. For the best scone-eating experience, enjoy these as soon as they cool! They’ll be the most moist and decadent when still warm from the oven.

Serving Suggestions

Enjoy these rhubarb scones warm, with a cup of coffee in the morning. They’re one of my best excuses to have dessert for breakfast! If you offer these at brunch, be prepared for them to disappear quickly. Of course, if you’re not a sweets-for-breakfast person, you can also enjoy these in the evening as dessert topped with crème fraîche ice cream and strawberry sauce.

How to Store

Rhubarb scones are best the day they’re baked. That being said, store any leftovers in an airtight container and they’re fine to enjoy for another day or two. To revive leftover scones’ flaky texture the following day, preheat a cooking stone to 300° in the oven. Place any number of scones on the stone and warm them for 5 minutes.

Can I Freeze These?

Yes, you can freeze scones baked or unbaked. Flash-freeze them in a single layer on a baking sheet then transferred to a freezer bag. To prevent freezer burn, you may want to individually wrap them with plastic wrap.

Baked scones will last for up to 3 months in the freezer and should be defrosted on the counter before popping them into the microwave. Unbaked scones will stay fresh for 3 weeks and can go straight into the oven.

More Rhubarb Recipes

• Rhubarb Bread
• Strawberry Rhubarb Cobbler
• Rhubarb Muffins
• Rhubarb Cream Cheese Bars
• Strawberry Rhubarb Crumb Bars

Lemon Rhubarb Scones with Vanilla Bean Glaze

Yield: 8 scones

prep time: 15 minutes mins

cook time: 12 minutes mins

total time: 27 minutes mins

These rhubarb scones are filled with juicy tart rhubarb and fresh lemon zest, perfect for spring baking! Enjoy them drizzled with vanilla bean glaze for a sweet breakfast treat.

4.4 Stars (23 Reviews)

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Ingredients

for the lemon rhubarb scones:

• 2 c. all-purpose flour
• 2 tsp. baking powder
• ¼ tsp. baking soda
• ½ tsp. kosher salt
• ⅓ c. sugar
• zest from 2 large lemons
• ½ c. cold unsalted butter, cut into small pieces
• ½ c. buttermilk do not substitute

(do not substitute)

• 1 T. freshly squeezed lemon juice
• 1 tsp. pure vanilla extract
• 1 large egg lightly beaten
• 1 scant c. small chopped rhubarb about 1/4″ size

for the vanilla bean glaze:

• 2 c. powdered sugar
• 3 T. half and half
• 1 tsp. pure vanilla extract
• vanilla beans scraped from half of a vanilla bean

Instructions

for the lemon rhubarb scones:

• Preheat oven to 425° F. Line a baking sheet with parchment paper and set aside.
• In a medium bowl, stir together flour, baking powder, baking soda, salt, sugar, and lemon zest, breaking up any clumps of lemon zest. With a rigid pastry blender or two knives, cut in butter until mixture resembles coarse meal. Make a well in the center, and then add buttermilk, lemon juice, vanilla, and egg. Stir just until combined, taking care to not over mix. Gently fold in rhubarb, just until barely combined.
• Transfer dough to a lightly floured work surface and gently knead 2 or 3 times to bring it all together. Pat dough into a 7” diameter circle and cut into 8 wedges. Transfer wedges to prepared baking sheet.
• Bake until scones are puffed and golden brown, 12 to 14 minutes. Remove pan from oven and let scones sit on baking sheet for a couple minutes before removing to a wire rack.

for the vanilla bean glaze:

• While scones are still slightly warm, prepare the glaze. In a small bowl, whisk together all glaze ingredients until smooth. If the glaze is a bit stiff, add another teaspoon of vanilla extract or half and half. Drizzle the vanilla bean glaze over the scones using a spoon. Allow icing to set completely, then serve.
• Scones are best eaten on the day they are baked. To revive leftover scones’ flaky texture the following day, preheat a cooking stone to 300° in the oven. Place any number of scones on the stone and warm for 5 minutes.

Nutrition Information:

Serving: 1 Calories: 397kcal Carbohydrates: 66g Protein: 5g Fat: 13g Saturated Fat: 8g Polyunsaturated Fat: 5g Cholesterol: 56mg Sodium: 352mg Fiber: 2g Sugar: 39g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

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© Brenda | A Farmgirl’s Dabbles

Cuisine: American

Course: Muffins, Scones & Quick Breads