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rhubarb scones with sour cream served with rhubarb jam

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


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


  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!