Rhubarb Scones

April 13, 2021

Farm Employee, Olga, shared her scone recipe with us!



  • 2 1/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon Cardamom spice (optional)
  • 11 Tablespoons grated salted butter, super chilled or pop in the freezer for 5 minutes.
  • 1 1/2 cups fine chopped rhubarb (fresh)
  • 1 cup cold heavy whipping cream

Glaze (optional):

  • 1/2 cup powdered sugar
  • 2 small to medium fresh strawberries, mashed


  1. Preheat oven to 375. Line a baking sheet with parchment paper, set aside.
  2. In a bowl, add the flour, sugar, baking powder and cardamom. Blend with a spoon till combined. Cut in the cold butter with the back of a spoon for just a few seconds. Add the cold cream, mix till just combined. Stir in rhubarb. Don’t over mix.
  3. Gather it up in the bowl and move to a floured work surface. Pat out into a rectangle, 11 inches in length and 1/2-3/4 inch thick. Work briskly and don’t over work. Slice down the middle of the dough lengthwise and then cut each side into triangles. Place them on the prepared baking sheet a few inches apart. Bake for 20-30 minutes or until golden brown. Remove from oven and transfer to a cook rack.
  4. Make the glaze by mixing the powdered sugar and mashed berries together to make a glaze. Brush the scones with the glaze using a pastry brush. Dust with sanding sugar, if desired. Serve. Store leftovers in a covered container.

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