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Close up of a scone filled with butter and jam.
4.67 from 3 votes

Rhubarb Scones

Delicious scones filled with soft chunks of rhubarb and a hint of ginger, ideal for afternoon tea or a quick everyday bake.
Course Baking
Cuisine British
Keyword rhubarb scones
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 194kcal



  • Preheat the oven to 180 degrees C.
  • First wash the rhubarb and remove the ends of the stalks then chop it into small chunks. Place in a ceramic dish or oven tray. Sprinkle over 30 g of light muscovado sugar.
  • Cover the dish with foil and roast covered for 15 minutes. Remove the foil and cook for another 5 minutes uncovered. Remove the dish from the oven and leave to cool.
  • In a large bowl, place the flour and baking powder. Cut the cold butter into dice and rub the butter into the flour using the tips of your fingers until it has the appearance of large breadcrumbs.
  • Add the rest of the light muscovado sugar and the ground ginger and stir through.
  • Weigh out 100 g of the rhubarb you cooked earlier (drained). Add to the mixture, then add the milk. Mix well with a spoon until combined.
  • Transfer the scone mixture to a floured work surface and press into shape about 1 inch (2.5 cm) thick. Cut out 8-10 rounds and place them on a baking tray lined with baking paper.
  • Brush with the milk using a pastry brush. Bake the scones for 20-25 minutes or until golden. Remove from the oven and allow to cool then serve.


Scones freeze well. Allow to cool then seal in a freezer bag and freeze. Use within 3 months for best results.
To defrost, leave at room temperature until thawed. Reheat in the oven at 140 degrees C for 5 to 10 minutes.
Light Muscovado Sugar
If you can't get this type of sugar, you can replace it with light brown sugar. This will change the flavour slightly but still work well.
Leftover Rhubarb
If you have some rhubarb leftover after making this recipe, you could make another batch of scones or add it to a crumble or pie.
Or heat it in a saucepan for 5-10 minutes to make a lovely rhubarb compote.


Calories: 194kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 54mg | Potassium: 179mg | Fiber: 1g | Sugar: 7g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg