I blend fresh rhubarb with scraped vanilla in Vanilla Bean Scones to share a little-known technique for keeping the fruit evenly dispersed.

Jump to Recipe

I baked these Rhubarb Vanilla Bean Scones because I wanted something that actually surprises you. The vanilla bean seeds scatter like tiny confetti and smell like real vanilla, and the fresh rhubarb gives a bright, tangy pop that keeps every bite from getting sleepy.

They crumble just enough, sometimes flake into shards, then hit you with that sharp rhubarb note. People keep asking if its a muffin or a scone, and I just shrug, call them my Rhubarb Scones, and hand over another.

There’s a part of me that loves when guests try to guess whats inside.

Ingredients

Print Recipe (No Advertisments)

All purpose flour adds structure, carbs for energy, but it’s low in fiber or protein.
Granulated sugar makes it sweet, quick calories, no real nutrients, but it’s dessert.
Cold unsalted butter gives flakiness, rich flavor, adds saturated fat and lots of calories.
Vanilla bean seeds add deep fragrant sweetness, not much in nutrition.
Fresh rhubarb brings tartness, fiber, vitamin C, it cooks down and balances sweetness.
Egg binds dough, adds protein and moisture, helps it brown golden when baked.
Heavy cream makes dough tender, rich mouthfeel, it’s lots of fat and indulgent.
Turbinado on top gives crunchy sparkle, extra sweetness, tiny molasses flavor.

Ingredient Quantities

2 cups (250 g) all purpose flour

1/3 cup (65 g) granulated sugar

1 tablespoon baking powder

1/2 teaspoon fine salt

6 tablespoons (85 g) unsalted butter, very cold and cubed

1 large vanilla bean, seeds scraped (or 1 teaspoon vanilla bean paste)

1 cup chopped fresh rhubarb (about 2 medium stalks)

1 large egg, cold

1/2 cup heavy cream, plus 1 tablespoon extra for brushing

2 tablespoons turbinado or coarse sugar for sprinkling

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment and if you can, stick the sheet in the fridge while you mix so it’s cold when the scones hit it.

2. In a large bowl whisk together 2 cups (250 g) all purpose flour, 1/3 cup (65 g) granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon fine salt.

3. Add 6 tablespoons (85 g) very cold cubed unsalted butter and cut it into the dry mix with a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea sized bits. Quick hack: grate frozen butter on the large holes of a box grater for faster, colder results.

4. Toss 1 cup chopped fresh rhubarb with about 1 teaspoon of the flour from your measured 2 cups (this keeps the rhubarb from sinking and makes the dough less wet). Fold the rhubarb gently into the flour-butter mix.

5. In a small bowl whisk together 1 large cold egg and 1/2 cup heavy cream. Scrape the seeds from 1 large vanilla bean into the wet mix, or stir in 1 teaspoon vanilla bean paste if you’re using that. Save 1 tablespoon heavy cream for brushing.

6. Make a well in the dry mix and pour in the egg-cream-vanilla mix. Stir with a fork or spatula just until the dough comes together into a shaggy, slightly sticky mass. Dont overmix or you’ll get tough scones.

7. Turn the dough onto a lightly floured surface, gently pat and fold it a couple times to bring it together, then shape into a round about 7 to 8 inches wide and roughly 1 to 1 1/4 inches thick.

8. Use a bench scraper or a sharp knife to cut the disk into 8 wedges. Transfer wedges to the chilled baking sheet leaving space between them. Brush the tops with the reserved 1 tablespoon heavy cream and sprinkle evenly with 2 tablespoons turbinado or coarse sugar.

9. Bake in the preheated oven for 15 to 20 minutes, rotating the pan once if your oven is uneven, until the scones are golden on top and set in the center.

10. Let cool on the baking sheet for 5 to 10 minutes before serving warm. Tip: theyre best the day you bake them, but you can freeze baked scones and rewarm in a 325°F oven for 8 to 10 minutes.

Equipment Needed

1. Oven and a rimmed baking sheet lined with parchment (chill the sheet in the fridge if you can)
2. Large mixing bowl
3. Small mixing bowl or liquid measuring cup for the egg + cream
4. Measuring cups and spoons plus a kitchen scale if you want exact grams
5. Pastry cutter or a box grater (hack: grate frozen butter on the large holes for faster, colder results)
6. Whisk and a fork or rubber spatula for folding the dough
7. Cutting board and sharp chef’s knife to chop the rhubarb
8. Bench scraper or sharp knife to cut the scone disk into wedges
9. Pastry brush and a cooling rack for finishing and cooling

FAQ

Can I use frozen rhubarb? Yes, you can. Thaw it, drain and pat it dry so it dont make the dough soggy, then toss the pieces in a tablespoon of flour so they dont all sink to the bottom while baking.

What if I dont have a vanilla bean? Use 1 teaspoon vanilla bean paste for best flavor and specks, or 1 teaspoon pure vanilla extract if thats all you have. Add it to the egg and cream so the flavor distributes evenly.

Why must the butter be very cold? Cold butter creates flaky pockets in the scones; if its warm you get a greasy, dense crumb. If needed grate the butter or chill cubed pieces for 10 minutes before cutting into the flour.

How can I tell when scones are done? Tops should be light golden and spring back when touched, edges a bit darker. A toothpick in the center should come out with a few moist crumbs not wet batter.

Can I make these ahead or freeze them? Yes. For fresh scones bake then cool and freeze up to 1 month in an airtight bag, reheat in a 325 F oven until warm. Or freeze shaped raw scones on a tray, then bag; bake from frozen adding 4 to 6 minutes to the time.

Why did my scones come out dry or tough? You probably overmixed or used too much flour. Measure flour by spooning into the cup and leveling, dont pack it; mix just until it holds together. Also keep ingredients cold and dont overbake.

Rhubarb Vanilla Bean Scones Recipe Substitutions and Variations

All purpose flour: swap with a 1:1 gluten free all purpose blend that contains xanthan gum, use the same weight though the scones might be a touch crumbly.
Granulated sugar: use light brown sugar 1:1 for a warmer, molasses-y note, it’ll make them a bit darker and more moist.
Unsalted butter: replace with cold, solid coconut oil or chilled vegetable shortening by equal weight; coconut oil gives a faint coconut taste, shortening makes flakier layers.
Heavy cream: sub with 1/2 cup whole milk plus 2 Tbsp melted butter to mimic the fat, or use equal parts sour cream for a tangier, denser scone.

Pro Tips

– Keep everything cold. Work fast, grate frozen butter on the large holes of a box grater if you can, and chill the shaped wedges on the baking sheet for 10 to 20 minutes before baking. Cold butter = taller, flakier scones.

– Cut the rhubarb into uniform small pieces and pat them dry with a paper towel so they don’t puddle moisture into the dough. Tossing them very lightly with a spoonful of flour helps stop sinking, and a little lemon zest brightens the tartness.

– Don’t overwork the dough. Mix just until it holds together, and use a bench scraper to cut clean wedges. Overmixing makes them tough, and handling too much warms the butter.

– If the tops brown too fast, tent loosely with foil for the last few minutes. To freeze: flash-freeze baked scones on a tray then bag, or freeze unbaked wedges on a tray and bake from frozen, adding a few extra minutes so the center cooks through.