Rhubarb Scones with Ginger & Vanilla

Rhubarb Ginger Scones | She Paused 4 Thought

Rhubarb is in full swing right now and I can’t get enough of it. I have made this recipe several times and it is just too good not to share.

I have been making scones for years and I gravitate towards tried and true, like my Apricot & White Chocolate Scones. I didn’t think anything could get better until I tried this recipe from blogger Brown-Eyed Baker. I have made a few of my own tweaks (adding more rhubarb and using pre-ground vanilla beans) and I am delighted with this not too sweet, perfectly tart and slightly spicy scone.

Today’s Recipe:

Start with fresh rhubarb stalks that are firm. Make sure you don’t use any of the green leaves, as they are poisonous.

Rhubarb | She Paused 4 Thought

Chop them to about 1/4″. The smaller they are, the more rhubarb deliciousness in every bite. Put them in a small bowl and toss with 3 tablespoons of sugar.

butter | She Paused 4 Thought

Cut your cold butter into small pieces; the smaller you cut it, the easier it is to mix into dry ingredients.

butter | She Paused 4 Thought

Cut butter into dry mix with a pastry blender, two knives, or in a food processor with the knife blade, until the butter is cut into pieces about the size a pea.

Rhubarb Scones | She Paused 4 Thought

Stir the rhubarb and ginger into the mixture and toss.

Rhubarb Scones | She Paused 4 Thought

Make sure the rhubarb and ginger are evenly coated in flour.

Rhubarb Scones | She Paused 4 Thought

Pour the heavy cream into the flour mixture. Use a wooden spoon to gently stir until all of the cream has been absorbed. The mixture will be crumbly. Don’t overmix or the dough will be tough.

Rhubarb Scones | She Paused 4 Thought

Turn the dough out onto a lightly floured surface and gently knead a few times to bring the dough together.

Rhubarb Scones | She Paused 4 Thought

It should stick together. Divide the dough into two balls and using your hand gently pat the ball into a 7-inch circle.

Rhubarb Scones | She Paused 4 Thought

Cut six triangles out of each circle and place on the lined baking sheet. I like using silicone baking mats, but you can use parchment paper as well.

Rhubarb Scones | She Paused 4 Thought

Lightly sprinkle scones with additional sugar.

Rhubarb Scones | She Paused 4 Thought

Bake until the scones are golden brown, about 15 to 22 minutes, checking carefully towards the end of baking time to be sure they don’t burn.

Rhubarb Scones | She Paused 4 Thought

Cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool.

Note: If you don’t want to use ground vanilla bean seeds you can substitute vanilla extract by adding it to the heavy cream instead of the flour.

Rhubarb Scones with Ginger & Vanilla
Author: 
 
This light and fluffy scone is not overly sweet, perfectly tart and slightly spicy. Even professed rhubarb haters like this recipe. 🙂
Ingredients
  • 2 cups rhubarb - approx. 2-3 stalks rhubarb, cut into ¼-inch pieces
  • ½ cup granulated sugar, divided, plus more for sprinkling
  • ⅛ teaspoon ground vanilla bean seeds (or 1 tsp. vanilla)
  • 2½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, chilled and cut into small cubes
  • ½ cup diced crystallized ginger
  • 1 cup heavy cream
  • Granulated sugar, for sprinkling
Instructions
  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a a silicone baking liner ; set aside.
  2. Place the diced rhubarb in a small bowl and toss with 3 tablespoons of the sugar; set aside.
  3. Place the remaining sugar in a large bowl. Add the ground vanilla bean seeds into the sugar and mix until it is evenly distributed. (If using vanilla extract, add it into the heavy cream) Add the flour, baking powder and salt to the bowl and whisk to combine.
  4. Add the cubed butter and, using a pastry blender or two knives, cut the butter into the flour mixture until it is the texture of coarse sand and there are no pieces of butter larger than the size of a pea remaining. Stir the rhubarb and ginger into the mixture, making sure that everything is evenly coated in flour.
  5. Pour the heavy cream into the flour mixture and, using a wooden spoon, gently stir until all of the cream has been absorbed. Turn the dough out onto a lightly floured surface and gently knead a few times to bring the dough together.
  6. Divide the dough in two and pat each into a 7-inch circle. Cut six triangles out of each circle and place on the prepared baking sheet. Sprinkle with additional granulated sugar.
  7. Bake until the scones are golden brown, about 18 to 22 minutes.
  8. Cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature. Store the scones in an airtight container at room temperature for up to 3 days.
Notes
Yields: 12 scones

These scones are light and the sweet – tart – spicy ratio is wonderfully balanced. I think I will make a double batch and freeze them to extend the joy of rhubarb season.
…and then, she paused for thought.

About Cathy Arkle

Cathy Arkle is a food blogger, culinary explorer, graphic artist, and cooking class junkie. Her inspirations come from her travels across the globe (50 countries) in the last 20+ years partaking in various ethnic cuisines while working as a graphic artist for major networks (NBC, ABC, CBS, FOX & ESPN). She has collected a few Emmys in the field of graphic design for sports & entertainment. Cathy is also a graduate of the Pro Chef courses at The New School of Cooking in Culver City, CA

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12 Responses to Rhubarb Scones with Ginger & Vanilla

  1. Sue May 12, 2017 at 6:23 pm #

    I just love scones…and these sound so good! I love the idea of using crystallized ginger for a little spicy sweet kick!

  2. sippitysup May 13, 2017 at 3:49 pm #

    Rhubarb is delightful but the ginger vanilla combination is inspired. Gorgeous. GREG

  3. Cousin Julie May 13, 2017 at 5:37 pm #

    ….it would only be FAIR if you invited all your faithful readers over for a tasting party??????? Seriously though – these look AMAZING and so delicious! Can’t wait to bake some soon! Thanks for sharing. ~XO~

    • ShePaused4Thought May 15, 2017 at 1:50 pm #

      Consider yours invited… anytime. I know you make the most amazing scones, so I think you will love this variation.

  4. Melissa Novotny May 18, 2017 at 10:11 pm #

    Ohhh… I was just thinking of doing something like this from your old cream drop scone recipe! I am so excited to eat this!

    • Cathy Arkle May 19, 2017 at 3:19 pm #

      Thanks Melissa, I think you will love this combination. I am on my 4th batch in just 3 weeks. They just seem to disapear.

  5. Cheri Newell May 19, 2017 at 11:43 am #

    Vanilla and ginger are two of my favorite flavors… and have never been inspired by rhubarb… but I bet this is an amazing combination!!! A must try!!!

    • ShePaused4Thought May 19, 2017 at 3:14 pm #

      Thanks Cheri, I think these scones could change your mind about rhubarb. 😉

  6. Christina Conte July 11, 2017 at 9:04 am #

    Beautiful scones, Cathy!! I can just picture these with dollops of thick, British cream and a hot cup of tea! I don’t believe I’ve ever had a rhubarb scone, but that needs to change asap! (Finally catching up on all your posts!)

    • Cathy Arkle July 12, 2017 at 1:53 pm #

      These scones are essential for your summertime teas.

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