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rhabarber scones auf einer marmorplatte serviert mit blumen im hintergrund

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

  • Dry ingredients for the scones: please check out the blog post on how to make scones
  • 10 ounces 2 cups all-purpose flour, plus additional for dusting
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt for hearty scones OR 1/2 Tsp of Salt plus 2-4 Tbsp of Sugar for sweet scones
  • 8 tablespoons 1 stick (112 g) cold unsalted butter, cut into cubes, plus 2 tablespoons melted unsalted butter for brushing
  • Wet Ingredients:
  • 200 ml sour cream
  • 4 tbsp milk
  • 1 tsp vanilla extract
  • 1 1/2 cups rhubarb sliced

Instructions

  1. Preheat oven to 220°C / 425°F. Line a baking sheet with parchment paper.

  2. In a large bowl, whisk together flour, salt, baking powder, baking soda, and sugar.Add the very cold butter and cut it into the flour until pea-sized pieces remain. Do not overmix..

  3. In a measuring cup, combine sour cream, milk, and vanilla. Keep cold until ready to use.Pour liquid into the flour mixture and gently fold with a spatula until the dough just comes together. Do not knead.

  4. Toss the rhubarb with sugar and let sit for about 10 minutes. Drain off any liquid and pat dry.

  5. Turn dough onto a lightly floured surface and shape into a rough rectangle.Fold the dough like a letter: top third down, bottom third up. Rotate 90 degrees, roll again, and repeat once more.After the first fold, scatter the rhubarb pieces over the dough. Continue folding as described.Pat dough into a thick round and cut into 8 scones.

  6. Place on prepared baking sheet. Chill for 10–15 minutes if possible.Brush tops lightly with cream (optional).Bake for about 15 minutes until golden brown and risen.Let cool slightly and serve warm