These buttery, flaky Lemon Rhubarb Scones are moist and tender on the inside, with perfectly golden, crispy edges. They’re packed with fresh tart rhubarb and bright lemon zest, then finished with a drizzle of sweet vanilla glaze.
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 scones. They’re irresistibly moist inside and crispy-golden outside, packed full of tart rhubarb and zippy lemon zest. I drizzle them with a simple vanilla bean glaze and they’re the perfect treat at breakfast or teatime. Until the rhubarb runs out, we can’t stop. We won’t stop!
Why These Rhubarb Scones Are a Standout Bake
- Just the right texture. These rhubarb scones are soft and tender in the center with beautifully crisp, golden edges. Dry, crumbly scones? Not happening here.
- Bright, fresh flavor in every bite. Tart rhubarb, zingy lemon zest, and a sweet vanilla bean glaze come together in the most irresistible way.
- Ready in a snap. No yeast, no rise time, no fuss. Just simple ingredients and easy steps that have warm, bakery-style scones on your table in under 30 minutes.
If you love scones as much as I do, try my cranberry orange scones, blueberry scones, or strawberry scones, next!
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 should be cold from the fridge, so the scones bake up perfectly flaky. Cut the butter into cubes before you start.
- Buttermilk – I know that some people recommend making your own buttermilk. But I just haven’t had great results with baking. So I always purchase buttermilk.
- 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! Chop fresh rhubarb stalks into ¼” pieces.
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, or what you have on hand.
- 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.
Making The 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. Then drizzle the glaze over baked scones that are just the slightest bit warm. I usually give the glaze about 10 minutes to set before serving.
The Secret to Making Great Scones
- Don’t substitute buttermilk. I always use purchased buttermilk (rather than a homemade substitute). It just works better.
- 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.
- Adjust the glaze. If the glaze is a bit stiff, add a bit more half and half. If it’s too thin, add more powdered sugar.
- Allow the scones to cool before glazing. If you want the glaze to show the drizzle lines, like you see in my photos, let the scones cool before adding the vanilla bean glaze. Otherwise, the glaze will melt into scones.
- Eat them same-day. For the best scone-eating experience, enjoy these on they day you bake them. They’ll have the best, freshest textures inside and out.
How to Store
- Store at room temp: 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. Note that if you have added glaze to the scones, this will melt away.
- Can I freeze them? 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 keep well for up to 3 months in the freezer. Defrost them on the counter before reheating gently in the microwave. Unbaked scones will stay fresh for 3 weeks and can go straight into the oven.
Lemon Rhubarb Scones with Vanilla Bean Glaze
Yield: 8 scones
These buttery, flaky 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.
Print
Ingredients
Lemon Rhubarb Scones
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon Morton kosher salt
- ⅓ cup granulated white sugar
- zest from 2 large lemons
- ½ cup cold unsalted butter, cut into ½" pieces
- ½ cup buttermilk (do not substitute)
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 1 large egg, lightly beaten
- 1 scant cup ¼"-diced fresh rhubarb
Vanilla Bean Glaze
- 2 cups powdered sugar
- 3 tablespoons half and half
- 1 teaspoon pure vanilla extract
- vanilla beans scraped from half of a vanilla bean
Instructions
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.
Vanilla Bean Glaze
- While scones are still just the slightest bit warm, prepare the glaze. In a small bowl, whisk together all glaze ingredients until smooth. If the glaze is a bit stiff, add a little more half and half. Drizzle the vanilla bean glaze over the scones using a spoon. Allow icing to set, 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°F 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.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
That’s so great that these scones will be featured at The Building’s coffee shop! I wish I had one to go with my coffee now!
Thanks, Jessica! :)
Look at those lofty scones! This is a must for my rhubarb crazed family!
yummy …. going to make this afternoon … do you mean the little seeds that are in the vanilla bean ????
Yes. Exactly! :)
Your photos are absolutely stunning and the scones sound so refreshing for summer!
I can see why Ree picked them! These look amazing and with butter and rhubarb at the heart they are sure to taste great too!
Thanks, Emily Marie!
These scones look perfect! I love rhubarb too and can’t get enough of it this time of year. Congrats on winning the competition!
Thank you, Annalise!
Made these last night – perfect!!
That’s awesome – thank you for coming back to let me know! :)
these look like the perfect breakfast
That is SO AWESOME that your scones will be on the menu at The Building’s coffee shop! Congrats! Now all I want to do is go to there and eat these scones all day long.
Thank you, Stephanie! :)
These are picture perfect in every way. And so excited that they will be featured in The Building!!
Thank you, Megan!
Congrats on these lovely scone being selected! They look and sound so good.
Thanks, Naomi!
Can you use frozen rhubarb in these scones by chance? My friend gave me some a while back now and I froze a big old bag of it all cut up already.
I really prefer to always use fresh rhubarb, unless it’s a coffee cake or a pan of strawberry rhubarb crisp. But if you do give it a try in these scones, please let me know how it goes for you. Thanks!
I am so jealous that you go to meet Ree!! Also, these scones are to die for. Totally pinning!
I bake for a local high end coffee shop. Rhubarb is in season and my rhubarb scones sell so quickly! But i hadn’t thought of adding lemon! I’m sure our customers today will appreciate the new addition!
Wonderful! I hope you – and your customers – like them!
We are big fans of rhubarb in this house, so I know these scones would be devoured in minutes! I’d like to snack on one, with one of your rhubarb mojitos on the side.
Rhubarb, rhubarb, rhubarb…YES! :)
Rhubarb is growing like crazy around here lately – these look perfect!!! And you know I love the lemon!
Oh I so want one of these now! They look amazing!
I’ve never had rhubarb in a scone. What a delicious idea.
It’s been a many months since I’ve made scones, which, seeing how obsessed I am with them, is kind of amazing (and very very sad). These look so wonderful and it’s so nice seeing someone use rhubarb… I feel like it scares people, but it’s so good and tangy!
I think it scares alot of people, too. But for me, I don’t know life without it. Mom is a huge rhubarb fan, it’s always been celebrated. Thanks, Brian. :)
I’m so jealous! These look amazing and I can’t find rhubarb anywhere near me!