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Rhubarb Scones with Sour Cream

rhubarb scones with sour cream served warm on wooden board
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Soft and tender rhubarb scones made with sour cream for a rich texture and balanced tart flavor. A simple bakery-style treat ready in about 30 minutes.

Ingredients

Scale
  • 1.5 to 2 cups chopped rhubarb
  • 2 to 2.5 cups all purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1 tablespoon fresh baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 200 ml sour cream
  • 4 tablespoons full-fat milk
  • 1/2 cup diced crystallized ginger (optional)

Instructions

  1. Toss chopped rhubarb with 2 tablespoons sugar and let sit for 30 minutes, then drain excess liquid.
  2. Preheat oven to 200°C (392°F) and line a baking tray with parchment paper.
  3. Mix flour, baking powder, baking soda, salt, and sugar in a bowl.
  4. Cut in cold butter until mixture forms uneven crumbs with some pea-sized pieces.
  5. In a separate bowl, mix sour cream, milk, and vanilla.
  6. Combine wet and dry ingredients gently until a shaggy dough forms.
  7. Fold in rhubarb and optional ginger without overmixing.
  8. Turn dough onto a lightly floured surface and shape into a round about 2–3 cm thick.
  9. Cut into wedges and place on prepared baking tray.
  10. Chill or freeze for 15 minutes before baking.
  11. Bake for 15–22 minutes until edges are golden and bottoms are lightly crisp.
  12. Cool for 10 minutes before serving.

Notes

  1. Letting rhubarb sit with sugar prevents excess moisture in the dough.
  2. Keep all ingredients cold to maintain proper texture.
  3. Do not overmix the dough to avoid dense scones.
  4. Freeze shaped scones for better structure and make-ahead baking.
  5. Bake directly from frozen, adding about 3 minutes to baking time.

Nutrition

Find it online: https://www.dailysavoryrecipes.com/rhubarb-scones-soft-tender-30-minutes/