Rhubarb vanilla bean scones are buttery, tender, and filled with tart fresh rhubarb, fragrant vanilla bean, and bright orange zest. Finished with a simple vanilla glaze, they’re an easy spring breakfast or brunch recipe that’s ready in about 30 minutes.

Rhubarb Vanilla Bean Scones | completelydelicious.com

Instead of pairing rhubarb with strawberries or raspberries, this recipe lets its unique sweet-tart flavor shine on its own. The rich, flaky scones balance the tanginess of the rhubarb perfectly, while real vanilla bean and fresh orange zest add warmth and freshness to every bite.

If you’re looking for a delicious way to use fresh rhubarb this season, these bakery-style rhubarb vanilla bean scones are one of the very best recipes to make. They say breakfast and dessert all at the same time (my favorite kind of breakfast!), and taste like spring.

Quick recipe summary

  • These homemade scones are rich, tender and buttery.
  • Fresh rhubarb is a fun and tasty springtime addition, and a little unexpected!
  • Vanilla and orange zest add incredible flavor, and help these scones feel really special.
  • Scones are one of my favorite things to bake because they’re done in 30 minutes.
  • Scones are great for breakfast, brunch, or anytime!

“I have made these scones 4 times now since my rhubarb has been ready. They are amazing and I follow your recipe to a tee! My dough is very sticky and although I feel like I have done something wrong, they come out amazing and tender every time.. so I will keep going with it! Thank you for this yummmmmmy way to use up rhubarb!⭐⭐⭐⭐⭐” —from reader Donna

Key ingredients you’ll need

  • Rhubarb: Fresh rhubarb is best (many grocery stores carry it May-July!), but frozen works okay too. Choose firm, crisp stalks.
  • Vanilla bean: Vanilla bean paste works great, and you can also just use vanilla extract.
  • Orange zest: Brightens the flavor and complements both rhubarb and vanilla.
  • Heavy cream: Creates tender, rich scones. Whole milk is a fine substitution, if you prefer.
Rhubarb Vanilla Bean Scones | completelydelicious.com

How to make these rhubarb vanilla scones

  1. Cut cold butter into dry ingredients. Use a pastry blender if you have one, and stop when most butter pieces are pea-sized.
  2. Add wet ingredients and combine to make a thick, shaggy dough.
  3. Add rhubarb just before dry and wet ingredients are fully combined, then finish mixing.
  4. Shape into a disk and cut into wedges. The dough will be very sticky! Keep your hands and counter well-floured.
  5. Bake at 400°F for 15-18 minutes until lightly golden.
  6. Make vanilla glaze while the scones cool slightly, then drizzle over the tops.
Rhubarb Vanilla Bean Scones | completelydelicious.com

baking tip:Why biscuit and scone ingredients need to stay cold

A key factor in the rise of biscuits and scones, and an even bigger part of their texture, is the little bits of cold butter that melt and make steam as they bake. If the butter is too warm it will incorporate into the dry ingredients and those little pockets of butter and steam will be gone.

For tall, soft, and flaky biscuits and scones, make sure you start with cold butter and milk/buttermilk, and work the dough quickly so the butter doesn’t have a chance to warm up. If your kitchen is really warm, consider freezing your biscuits and scones on the sheet pan for 15 minutes before baking.

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Recipe tips and FAQs

  • Using frozen rhubarb: Thaw the rhubarb before using, then drain and pat dry. Freezing rhubarb breaks down its structure, so it releases a lot more liquid than fresh rhubarb does. This scone dough is already very sticky, we don’t want too much extra moisture!
  • Don’t overmix: Overmixing develops the gluten in the flour, resulting in dense scones that won’t rise well. Mix only until the dough comes together, it’s okay if it’s a bit shaggy.
  • Freeze the dough before baking: This step isn’t required, but highly recommended! Getting everything super cold before it hits the oven will boost rise even more, and freezing for 15-30 minutes can make a big difference.
  • Strawberry rhubarb scones variation: Substitute half of the rhubarb for chopped strawberries, keeping the rest of the recipe the same.

Make ahead instructions

The freezer is your friend when it comes to making these rhubarb vanilla ahead of time! If you plan to bake the scone within 24-48 hours of making the dough, freeze directly on a prepared baking sheet covered with plastic wrap. If prepping farther out, store scones in an airtight ziplock bag. Either way, bake straight from frozen.

Rhubarb Vanilla Bean Scones | completelydelicious.com

More rhubarb recipes

Rhubarb Vanilla Bean Scones
4.91 from 10 reviews

Rhubarb Vanilla Bean Scones

Servings: 8 scones
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Tender scones filled with fresh tart rhubarb and scented with vanilla beans and orange zest.
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Ingredients
 

  • 2 cups (250 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon coarse salt
  • 1 tablespoon orange zest
  • 5 tablespoons (70 grams) cold butter , cubed
  • ¾ cup (170 grams) cold heavy whipping cream
  • 1 large egg
  • 1 vanilla bean , halved lengthwise and seeds removed
  • 1 ½ cup (150 grams) rhubarb , chopped into ½ to 1-inch pieces

For the glaze:

  • 1 cup (113 grams) powdered sugar
  • ½ teaspoon vanilla extract
  • 1-2 tablespoons milk or cream

Equipment

pastry blender
Pastry blender
Sheet pans
Baking sheet pan

Instructions
 

  • Preheat oven to 400°F. Line a sheet pan with parchment paper.
  • In a large bowl combine the flour, sugar, baking powder, salt and orange zest. Add the butter and use a pastry blender or fork to cut it into the dry ingredients until the butter is roughly the size of small peas.
  • In a separate bowl, whisk together the cream, egg and scraped vanilla beans. Add to the dry ingredients and mix with a large spoon until mixture begins to come together. Add rhubarb and continue to mix until it comes together into a thick, sticky dough.
  • Transfer dough to a floured surface and use floured hands to pat and shape into a disk about 1 inch thick. Cut into 8 wedges and place on prepared sheet pan.
  • Bake until bottoms are golden, about 15 minutes. Let cool while you make the glaze.
  • Whisk together the powdered sugar, vanilla and enough milk/cream to make a thick but pourable glaze. Drizzle over scones and let sit for about 10 minutes before serving.
  • Scones are best the day they are baked, but will keep in an airtight container at room temperature for up to 3 days.

Notes

  • You can use 2 teaspoons vanilla bean paste or pure vanilla extract in place of a whole vanilla bean.
  • Make ahead instructions: If you plan to bake the scone within 24-48 hours of making the dough, freeze directly on a prepared baking sheet covered with plastic wrap. If prepping farther out, store scones in an airtight ziplock bag. Either way, bake straight from frozen.
Calories: 354kcal, Carbohydrates: 48g, Protein: 5g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 70mg, Sodium: 156mg, Potassium: 275mg, Fiber: 1g, Sugar: 21g, Vitamin A: 600IU, Vitamin C: 3mg, Calcium: 111mg, Iron: 2mg
Cuisine: American, British
Course: Breakfast, Dessert, Snack
Author: Annalise Sandberg
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