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+ servings

Rhubarb Vanilla Bean Scones

Tender scones filled with fresh tart rhubarb and scented with vanilla beans and orange zest.
Rhubarb Vanilla Bean Scones | completelydelicious.com
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5 from 6 votes


  • 2 cups all-purpose flour (240 grams)
  • ¼ cup granulated sugar (50 grams)
  • 1 tablespoon baking powder
  • ¼ teaspoon coarse salt
  • 1 tablespoon orange zest (from about 1 orange)
  • 5 tablespoons cold butter , cubed (70 grams)
  • ¾ cup cold heavy whipping cream (175 ml)
  • 1 large egg
  • 1 vanilla bean , halved lengthwise and seeds removed
  • 1 ½ cup rhubarb (150 grams)

For the glaze:

  • 1 cup powdered sugar , sifted (227 grams)
  • ½ teaspoon vanilla extract
  • 1-2 tablespoons milk or cream


  • 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 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 ball. Mixture may still be slightly crumbly.
  • Transfer dough to a lightly floured surface and pat into a disk about 1 inch thick. Cut into 8 triangles. Place on prepared sheet pan. Bake until bottoms are golden, about 15 minutes. Let cool completely.
  • To make the glaze, whisk together the powdered sugar, vanilla and enough milk or 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.


Sodium: 156mg, Calcium: 111mg, Vitamin C: 3mg, Vitamin A: 600IU, Sugar: 21g, Fiber: 1g, Potassium: 275mg, Cholesterol: 70mg, Calories: 354kcal, Saturated Fat: 10g, Fat: 16g, Protein: 5g, Carbohydrates: 48g, Iron: 2mg
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