Rhubarb Scones with Sour Cream


These easy Rhubarb Scones are THE scone recipe for your next garden breakfast, brunch or picnic! The addition of sour cream makes these scones extra moist and tender!

Rhubarb Scones with sour cream | These flaky and tender Rhubarb Scones with sour cream are the perfect sweet treat for Easter Brunch or Mother's Day | #scones, #rhubarb, #easy, #brunch, #breakfast,

The weather in Calgary is finally nice enough to have breakfast in the garden so I wanted to make my favourite scones and take them outside with a cup of coffee and a good book! As a special treat, I did not make just any plain scone, but soft and tender rhubarb scones – crispy on the outside and soft on the inside!

Why this recipe for Rhubarb Scones works: 

Can you think of a better springtime breakfast treat than tender, soft Rhubarb Scones? Light as a cloud, fluffy and studded with tart and juicy rhubarb chunks?

The recipe for these delicious Rhubarb Scones is super easy! You can even make them in advance and freeze them before baking.

Whether fresh out of the oven or warmed up in the toaster the next day, these Rhubarb Scones with Sour Cream are the ultimate breakfast treat!

rhubarb scones with sour cream, served with rhubarb ginger jam

How to make Rhubarb Scones with Sour Cream? 

For my fluffy, tender Rhubarb Scones, I use my Basic Recipe for Flaky Scones  . In this recipe video, you can see a step-by-step guide on how to make the best ever scones!

 

However, I wanted to add the maximum amount of sour cream to make the Rhubarb Scones especially tender.

Which means I added 200 ml of sour cream whisked with 4 tablespoons of full-fat milk and some vanilla. The Scones turned out perfect!

confederation park calgary

We packed the leftover rhubarb scones and took them to Calgary’s Confederation Park! Because Park Elevenses is a thing!!!

I personally don’t add a lot of toppings to my rhubarb scones. Especially not when they come fresh out of the oven and are already studded with fruit!

But as I happened to have some homemade Rhubarb Ginger Jam standing on the kitchen counter I just could not resist.

rhubarb scones with sour cream served with rhubarb jam

Tips for this Rhubarb Scones Recipe: 

  • Here’s a tip for baking with rhubarb!  I always toss the chopped rhubarb with sugar and let it stand for a minimum of 30 minutes until the juices are released. If I want to bake first thing in the morning I even do this overnight. I did not plan for these rhubarb scones to happen that particular morning so I just chopped my Rhubarb and tossed it with 2 Tbsp of sugar and let it stand for 30 minutes. Then I simply discarded the liquid.
  • Make sure your ingredients are ice cold.
  • You can freeze the scones for about 15 minutes and preheat your oven in the meantime. This helps them keep their shape.
  • These rhubarb scones can be made in advance. Cut them into wedges and freeze them on a tray, then wrap them in clingfilm and store them in freezer bags. Bake them from frozen, adding about 3 minutes baking time.

 

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For the scones recipe, I need to send you over to my Flaky Scone Post. Just follow the recipe as described in the post with just some minor changes:

rhubarb scones with sour cream served with rhubarb jam
5 from 3 votes
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Rhubarb Scones with Sour Cream

These easy Rhubarb Scones are THE scone recipe for your next garden breakfast, brunch or picnic! The addition of sour cream makes these scones extra moist and tender!

Course Breakfast, brunch, Dessert, Snack
Cuisine America, British
Keyword easy, flaky, rhubarb, scones, sour cream
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 scones
Calories 200 kcal

Ingredients

  • 200 ml cold sour cream whisked with milk
  • 4 tbsp cold milk
  • 1 tsp vanilla extract
  • 1 1/2 cups rhubarb sliced

Instructions

  1. For the Rhubarb Scones simply make the dough using the sour cream, milk and vanilla as liquid ingredients. 

  2. Form the scones as described in the blog post for Flaky Scones (watch the video in the posts), adding the drained rhubarb after the 1st letter fold when your dough is rolled out to a rectangle. Push the rhubarb pieces into the dough, fold, shape and cut into 8 wedges.

  3. Glaze the scones with egg wash and bake at 220 Celsius for about 15 minutes. Let them cool slightly and ENJOY!
These easy Rhubarb Scones are THE scone recipe for your next garden breakfast, brunch or picnic! The addition of sour cream makes these scones extra moist and tender! #brunch #breakfast

Sour Cream Rhubarb Scones | These fluffy, light and airy vanilla-scented sour cream scones are studded with soft tangy chunks of rhubarb! This is the best rhubarb recipe for brunch or breakfast parties in spring and summer! These bakery-style scones are crisp on the outside and so tender on the inside just like the perfect scone should be thanks to my never-fail scone making method! #scones #brunch #breakfast #rhubarb

 


10 Comments


  1. I’m so happy it is rhubarb season! These scones look delicious!

  2. Dawn | Mama Harris' Kitchen


    Scones are one of my favorite things to munch on in the morning, and my husband always has a hankering for rhubarb, I will have to make these soon!


  3. These look amazing! I’m hosting brunch soon, so these will have to make an appearance!

  4. Jessica Formicola

    I may need to make these for breakfast this weekend!

  5. Sandhya Hariharan

    Homemade scones sounds wonderful.. and I can imagine how foolproof this recipe is, using your keeper recipe.

  6. Sorry, wo finde ich das Grundrezept ?

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