These Roasted Rhubarb Scones are delightfully tender, flaky, and filled with deliciously sweet-tart rhubarb, topped with a luxurious homemade rhubarb glaze. Ideal for spring brunches, tea-time snacks, or any cozy gathering, these scones elevate my baking to a gourmet experience.

Why I Love This Recipe

Seasonal Freshness: I capture the vibrant flavors of spring rhubarb.
Easy-to-follow: Perfect even for me as a novice baker.
Versatile Treat: Excellent for breakfast, brunch, or an elegant tea snack.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the roasted rhubarb:

8 cups diced fresh rhubarb (½-inch pieces)
1 cup sugar

For the scone dough:

2½ cups premium organic flour
3 tablespoons sugar
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup imported Irish butter, cubed and cold
1 cup buttermilk
1 egg

For the glaze:

2 cups icing sugar
A few teaspoons syrup from roasted rhubarb
Cream, as needed to thin the glaze

Directions

Roasting the Rhubarb: I preheat my oven to 350°F (175°C). Then, I spread the diced rhubarb evenly on a parchment-lined baking sheet and sprinkle it generously with sugar. I roast it for 45–60 minutes until the rhubarb softens and releases syrup. After roasting, I let it cool completely and refrigerate any unused portion.
Making the Tender Scone Dough: I increase the oven temperature to 400°F (200°C). In a large mixing bowl, I combine the flour, sugar, baking powder, baking soda, and salt. I cut in the cold cubed butter with a pastry blender or fork until the mixture resembles coarse crumbs.
Combining Wet Ingredients: In a separate bowl, I whisk together the buttermilk and egg. I gently incorporate this into the flour mixture, mixing only until just combined to avoid overworking the dough and to keep the scones flaky.
Filling and Shaping the Scones: I turn the dough onto a lightly floured surface and knead it gently. I form a long rectangle approximately ½ inch thick. Using a slotted spoon, I layer the roasted rhubarb in the center third of the dough rectangle. I fold the bottom third of the dough upward, layer more rhubarb, then fold the top third down over the filling, sealing gently. I cut the dough into triangles with a dough cutter or sharp knife.
Baking to Perfection: I arrange the scone triangles in a circular pattern on a parchment-lined baking sheet and bake them at 400°F (200°C) for about 15 minutes until lightly golden.
Preparing the Rhubarb Glaze: In a bowl, I mix the icing sugar with a few teaspoons of the reserved roasted rhubarb syrup. I add cream gradually until a silky glaze consistency is reached.
Final Touches: I drizzle the glaze generously over the warm scones and allow it to set slightly before serving.

Servings and Timing

Servings: This recipe yields approximately 12 scones.
Preparation Time: 20 minutes
Roasting Time: 45–60 minutes
Baking Time: 15 minutes
Total Time: Approximately 1 hour and 35 minutes

Variations

Gluten-Free: I substitute the premium organic flour with a gluten-free baking mix.
Natural Sweeteners: I use natural sweeteners or organic sugar substitutes for a healthier twist.
Add-ins: Sometimes, I add white chocolate chips or chopped nuts for extra flavor and texture.

Storage and Reheating

Storage: These scones taste best fresh, but I can store them in an airtight container for up to two days.
Freezing: I freeze unglazed scones individually wrapped for up to one month and glaze them after reheating.
Reheating: To reheat, I warm the scones in a preheated oven at 350°F (175°C) for about 10 minutes.

FAQs

Can I use frozen rhubarb?

Absolutely! I thaw and drain the excess liquid before roasting to achieve the best texture.

What makes imported Irish butter superior for baking?

Imported Irish butter has a higher fat content, yielding exceptionally tender and flavorful baked goods.

Can I make these scones ahead of time?

Yes, I prepare the scones and freeze them unbaked. When ready to enjoy, I bake them directly from the freezer, adding a few extra minutes to the baking time.

How do I prevent the scones from spreading too much during baking?

I ensure the dough is cold before baking and avoid overworking it to maintain the scones' shape.

Can I add other fruits to this recipe?

Certainly! I sometimes add strawberries or blueberries along with the rhubarb for a delightful twist.

Conclusion

These Roasted Rhubarb Scones with Premium Organic Flour are a delightful addition to my springtime baking repertoire. Their tender, flaky texture combined with the sweet-tart flavor of roasted rhubarb and a luxurious glaze makes them perfect for any occasion. Whether I'm hosting a brunch or enjoying a quiet tea time, these scones never fail to impress.

Roasted Rhubarb Scones with Premium Organic Flour – The Perfect Springtime Brunch Recipe

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Author: Sue
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Yield: 12 scones
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Delightfully tender and flaky scones filled with sweet-tart roasted rhubarb and topped with a silky rhubarb glaze—perfect for springtime brunch or tea.

Instructions

Preheat oven to 350°F (175°C). Spread diced rhubarb on a parchment-lined baking sheet, sprinkle with sugar, and roast for 45–60 minutes until soft and syrupy. Cool completely.
Increase oven temperature to 400°F (200°C). In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. Cut in cold butter until mixture resembles coarse crumbs.
In a separate bowl, whisk buttermilk and egg. Gently mix into flour mixture just until combined.
Turn dough onto a floured surface, knead gently, and form a ½-inch thick rectangle. Layer rhubarb down the center, fold the bottom third up, add more rhubarb, then fold the top third down and seal gently. Cut into triangles.
Arrange scones on a parchment-lined baking sheet and bake at 400°F (200°C) for 15 minutes until lightly golden.
Mix icing sugar with a few teaspoons of reserved rhubarb syrup, adding cream as needed for glaze consistency.
Drizzle glaze over warm scones and let set slightly before serving.