Rhubarb Rye Cream Scones are tender and slightly sweet with plenty of tart rhubarb flavor and hints of lemon and cinnamon.Jump to Recipe
Rhubarb has always been a favorite of mine. My mother is famous for her garden-fresh strawberry rhubarb sauce and my grandmother used to make the most delicious raspberry rhubarb pies. I love rhubarb in breads, muffins…even pickled! These Rhubarb Rye Cream Scones are my new favorite rhubarb creation. These are a perfect summer Fika treat when gardens and yards are bursting with leafy rhubarb stalks. The combination of the tart rhubarb flavor with the earthy rye nods to Scandinavia for sure. The inspiration for these scones came from a recent trip to Kivik, Sweden where a most charming sea-side bakery served a very similar version.
The Ingredients for Rhubarb Rye Cream Scones:
Rhubarb has an interesting history. First known around 2700 BC in Asia and introduced to Europe around the 14th century, rhubarb was once a highly valuable commodity costing more than rare spices like saffron and cinnamon, and valued for its medicinal qualities rather than culinary uses. Scandinavians embraced the love of cooking and baking with rhubarb and in Sweden the tart fruit can be found in many treats including jams, pies and tarts, cakes, ice cream and sparkling cider. Rhubarb tonics and cocktails are now quite popular at upscale Swedish restaurants and bars. Long ago, fresh tender stalks of rhubarb were dipped in sugar and fed to children. This is still quite popular in Finland, Norway, Iceland and Sweden!
I was taught that the best way to harvest rhubarb was not to cut the stalks but rather to gently pull them from the roots, as this is easier on the plant. I have both red and green varieties of rhubarb in my garden.
Along with the rhubarb, these scones are comprised of rye and all-purpose flours, baking powder, salt, sugar, eggs, lemon and cinnamon. Fresh cream gives the scones a special tenderness of crumb however whole milk or half and half can be used in a pinch.
Toss the chopped rhubarb with some of the sugar and the cinnamon. This “marinates” the tart rhubarb a bit before adding to the scone dough.
Combine the dry ingredients with the lemon zest and then “cut” in the butter with a pastry cutter or forks until the butter is pea-sized.
Whisk together the eggs with the cream and gently stir into the dry ingredients. Use care not to over-mix as this will make the scones tough.
Turn the dough out onto a floured surface and shape into an 8-inch disk. Transfer this to a parchment-lined baking sheet.
Score the dough into 8 wedges using a pizza cutter or knife. No need to separate the scones as baking them together keeps them nice and tender. It is easy to separate them along the score lines once they have baked. Sprinkle the tops of the scones with coarse sugar.
Bake the Rhubarb Rye Cream Scones for about 18 minutes or until nicely browned and slightly firm.
Once the Rhubarb Rye Cream Scones have cooled slightly, cut or pull them apart along the score lines.
Enjoy the Rhubarb Rye Cream Scones immediately for a delicious Fika break! I recommend pairing them with a cinnamon oatmilk shaken espresso 🙂
Rhubarb Rye Cream Scones
- 1½ cups fresh rhubarb, sliced ½-inch thick (about 2 large stalks)
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1 cup rye flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- Zest of 1 small lemon, finely chopped
- 8 tablespoons cold unsalted butter, cut into cubes
- ¼ cup heavy cream
- Coarse sugar, for garnish
- In a bowl, combine the chopped rhubarb, 2 tablespoons sugar and cinnamon. Toss to combine and set aside
- Preheat oven to 400°.
- In a large bowl, whisk together the flours, 3 tablespoons sugar, baking powder, salt and zest.
- Add the butter cubes and use a pastry cutter or 2 forks to cut the butter into the dry ingredients until pea-sized.
- In a separate bowl, whisk together the eggs and cream. Add this mixture to the flour and butter bowl and gently stir to combine. Mix only until the dry and wet ingredients come together.
- Line a sheet pan with parchment paper.
- On a lightly floured surface, shape the scone dough into an 8-inch disk. Cut the disk into 8 even wedges and sprinkle the tops with the coarse sugar.
- Bake the scones for 18 minutes, or until golden brown and slightly firm.
- Cool slightly on the sheet pan before cutting the wedges along the score lines.
- Serve immediately or store in an airtight container.