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These Blueberry Rhubarb scones are crumbly, soft and filled with blueberries and chopped rhubarb! The tartness of the rhubarb blends perfectly with the sweetness of the blueberries to make a perfectly delicious pastry.
Quick Tips
- Use frozen blueberries – this helps keep more of them whole as you mix it into the dough
- Use fresh or frozen (then thawed) rhubarb – whatever you have on hand! Just make sure that it’s chopped small enough (½-inch by ½-inch pieces)
- Top the scones with heavy cream and coarse sugar to really brighten them up!
Equipment
These Blueberry Rhubarb Scones are very simple and only require a few kitchen tools!
- Measuring cups and spoons
- Large mixing bowl
- Fork or pastry cutter for mixing
- Cookie sheet (half sheet pan or larger)
- Parchment paper (not required, but highly recommended)
Ingredient Notes
- All-purpose flour
- Butter: should be COLD, salted or unsalted is OK
- Heavy cream: this is used in the scones and to coat them before going in the oven
- Eggs
- Granulated sugar
- Vanilla extract
- Baking powder
- Blueberries: frozen blueberries are recommended
- Chopped rhubarb: small cubes (no larger than ½-inch wide), fresh or frozen is OK. If you are using frozen rhubarb, be sure to thaw it before add it to this recipe. If thawing, you will need to drain the liquid before adding it to your scones
- Coarse sugar
Love these Blueberry Rhubarb Scones? Try these other scone recipes!
- Raspberry White Chocolate Scones
- Cinnamon Swirl Pumpkin Scones
- Birthday Cake Scones
- Cinnamon Swirl Scones
How to make Blueberry Rhubarb Scones
These rhubarb scones are so easy to make! Just follow the two simple steps below.
- Make the scone dough
- Prep the scones and bake
How to make the scone dough
In a medium-large bowl, whisk together dry ingredients (flour, sugar, baking powder) and set aside.
Next, chop the cold butter into small pieces. Use your fingers, forks, or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse sand. Any leftover butter chunks shouldn’t be larger than a pea. Set aside.
In a separate bowl, mix together wet ingredients (cream and eggs), then add the wet ingredients to the flour mixture and mix together until all of the dry ingredients have been coated. *I usually use my hands at the end of mixing to make sure everything is well incorporated
Use your hands or a wooden spoon to mix in the blueberries and rhubarb. Avoid over mixing as this will cause the blueberries to bleed.
How to prep the scones and bake
Line a large cookie sheet with parchment paper (half sheet or larger). Lightly flour the parchment paper.
Next, lightly flour your hands and pick up the dough. Spread the dough evenly across the pan in the shape of a circle until it is ½-1 inch thick (see photo above). The circle should be about 8-9 inches across. The dough will be sticky – add a little more flour if needed. This is pictured below.
Use a knife or a pizza cutter to slice the scone dough into 8 equal pieces.
Evenly space the scones on the large cookie sheet, leaving at least an inch in between each scone. Brush them with heavy cream and generously sprinkle them with the coarse sugar. Place the scones back in the freezer for 15-20 minutes (while you preheat the oven).
Preheat the oven to 400 degrees. Use convection bake if you have it.
Remove the scones from the freezer and immediately place them in the oven. Bake for 18-22 minutes, or until the corners and bottoms have just begun to brown.
Let scones cool for at least 10 minutes before removing them from the cookie sheet. Then place them on a cool rack to cool to room temperature.
Try these other fruit desserts!
Blueberry Rhubarb Scones
Ingredients
Equipment
Method
- In a medium-large bowl, whisk together dry ingredients (flour, sugar, baking powder) and set aside.
- Next, chop the cold butter into small pieces. Use your fingers, forks, or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse sand. Any leftover butter chunks shouldn't be larger than a pea. Set aside.
- In a separate bowl, mix together wet ingredients (cream and eggs).
- Add the wet ingredients to the flour mixture and mix together until all of the dry ingredients have been coated. *I usually use my hands at the end of mixing to make sure everything is well incorporated
- Use your hands or a wooden spoon to mix in the blueberries and rhubarb. Avoid over mixing as this will cause the blueberries to bleed.
- Line a large cookie sheet with parchment paper (half sheet or larger). Lightly flour the parchment paper.
- Next, lightly flour your hands and pick up the dough. Spread the dough evenly across the pan in the shape of a circle until it is ½-1 inch thick (see photo above). The circle should be about 8-9 inches across. The dough will be sticky – add a little more flour if needed.
- Use a knife or a pizza cutter to slice the scone dough into 8 equal pieces.
- Evenly space the scones on the large cookie sheet, leaving at least an inch in between each scone. Brush them with heavy cream and generously sprinkle them with the coarse sugar. Place the scones back in the freezer for 15-20 minutes (while you preheat the oven).
- Preheat the oven to 400 degrees. Use convection bake if you have it.
- Remove the scones from the freezer and immediately place them in the oven. Bake for 18-22 minutes, or until the corners and bottoms have just begun to brown.
- Let scones cool for at least 10 minutes before removing them from the cookie sheet. Then place them on a cool rack to cool to room temperature.
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