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.