Kristen Timmers

Rhubarb Scones with Orange Glaze

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Rhubarb Scones on Cooling Rack

Celebrate the joy of seasonal baking with these Rhubarb Scones with Orange Glaze. I love finding new ways to incorporate rhubarb into baked goods and these scones exceeded my expectations.

For this recipe, I turned to my trusted scone dough formula, which uses a combination of cold unsalted butter and chilled heavy cream. The result? Delicately spiced scones with a tender crumb, crisp buttery edges, and tangy rhubarb pieces throughout.

To elevate them further, the scones are topped with a fragrant, zesty orange glaze. The orange complements the rhubarb beautifully and adds a burst of sweetness to every bite.

With a simple preparation and short bake time, these scones can be whipped up at a moment’s notice. To make the recipe even more user-friendly, I’ve included my favorite reheating and freezing instructions below.

Why You’ll Love These Rhubarb Scones:

  • Quick & Easy – scones are one of my favorite breakfast pastries, because you can whip up a batch with minimal to no preparation.
  • Great Texture – unfortunately there are a lot of bad scones, which has given this classic baked good a bad reputation over the years. This recipe produces an ideal scone with a tender, moist crumb and crisp buttery edges.
  • Easy to Reheat & Prep Ahead – These scones reheat beautifully – just be sure to skip the glaze until serving! Similar to cookie dough, you can also prep scone dough, freeze it, and bake from frozen (see full instructions below). Ideal for smaller households or gatherings.

How to Make Rhubarb Scones:

  1. In a large food processorcombine the flour, sugar, baking powder, salt, cardamom, and cinnamon. Pulse several times. Add the cold cubed unsalted butter to the bowl and gently toss in the flour mixture until coated. Pulse 10 to 12 times, or until the butter is no smaller than the size of a pea. Transfer mixture to a large mixing bowl.
  1. Create a well in the center of the ingredients and pour in the cold heavy cream. Using a large fork, stir the cream into the dry ingredients. As the dough just starts to come together, stir in the diced rhubarb. Scrape the dough onto a clean, lightly-floured countertop. Press the dough together gently for 5 to 10 seconds, avoid over-working. Sprinkle with flour if the dough gets too sticky or difficult to handle. Pat the dough into an 8-inch diameter disc, roughly 1-inch thick. Using a sharp, large knife, cut the dough into six even wedges. Transfer to the lined sheet pan.
  1. Brush the tops of the scones with heavy cream, then sprinkle generously with demerara or turbinado sugar. Bake for 18 to 20 minutes or until golden brown. Allow to cool, then prepare and drizzle with orange glaze.
Powdered Sugar Orange Glaze in Bowl with Whisk
Baked Rhubarb Scones on Parchment Lined Baking Sheet

How to Reheat Baked Scones:

  • These scones are best served the day they are baked. If you do plan on preparing the scones a day or two in advance, do not glaze the scones. This will allow you to reheat them in the oven.
  • REHEATING SCONES: Preheat the oven to 350ºF (176ºC). Place the unglazed, baked scones on a parchment-lined sheet pan and bake for 10 to 12 minutes. Transfer to a rack to cool, then glaze and serve.

How to Freeze and Bake from Frozen:

  • Alternatively, you can prepare the dough, cut into wedges, freeze, and bake from frozen as desired: Prepare the scone dough, cut into wedges, and set apart on a lined sheet pan. Place in the freezer until solid, then transfer to a large Ziplock bag, excess air squeezed out and sealed well. Freeze for up to a month.
  • BAKE FROM FROZEN: Preheat the oven to 425ºF (220°C). Place the frozen scones on a parchment-lined sheet pan and bake for 20 to 22 minutes. Transfer to a rack to cool, then glaze and serve.

Rhubarb Scones with Orange Glaze

5 stars (1 rating)
Prepared with heavy cream, this Gruyère Leek Quiche boasts an exceptionally tender custard and a flaky all-butter crust.
This recipe utilizes a classic French custard ratio of 1 egg to ½ cup heavy cream (there’s no skimping here!). To ensure success, we’re starting with a prebaked quiche crust (we recommend using this quiche crust recipe) and baking the custard at a low temperature. Proteins (such as eggs) cooked at a low temperature will be more tender and retain more fat and moisture than proteins cooked quickly at a high temperature.
For an ideal pairing, serve this quiche with a leafy green salad tossed with a bright and acidic vinaigrette.





Substitution Notes:


Hi, I’m Laura! I’m a professionally trained chef. A Beautiful Plate is a website dedicated to simplifying the art of cooking and sourdough bread. Here you’ll find flavor-forward, approachable recipes and tips to help you become a more confident cook!

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