Healthy Ridiculously Easy Lemon Rhubarb Scones
Ridiculously Easy Lemon Rhubarb Scones
These lemon rhubarb scones are soft, zesty, and slightly tart with bursts of juicy rhubarb in every bite. They’re perfect for spring mornings and surprisingly easy to make — no mixer required! The tang of rhubarb pairs beautifully with fresh lemon zest, creating a refreshing twist on a classic treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones
- Category: Desserts with a Twist
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 6 tbsp unsalted butter, cold and cubed
• 3/4 cup diced fresh rhubarb
• 1 tbsp lemon zest (about 1 lemon)
• 2/3 cup heavy cream (plus more for brushing)
• 1 large egg
• 1 tsp vanilla extract
• Optional: turbinado sugar for topping
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Gently fold in diced rhubarb and lemon zest.
In a small bowl, whisk together cream, egg, and vanilla.
Pour wet mixture into dry ingredients and mix until just combined — do not overwork.
Turn dough out onto a floured surface and shape into a circle about 1 inch thick. Cut into 8 wedges.
Transfer to the baking sheet, brush tops with a little cream, and sprinkle with turbinado sugar if using.
Bake for 18–22 minutes, or until golden and cooked through.
Cool slightly and serve warm or at room temperature.
Notes
For softer scones, don’t overmix the dough.
You can replace heavy cream with Greek yogurt for a healthier twist.
Rhubarb can be substituted with chopped strawberries or raspberries.
Nutrition
- Serving Size: 1 scone
- Calories: 210 kcal
- Sugar: 7g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Ridiculously Easy Lemon Rhubarb Scones
- Why You’ll Love Making These Scones
- What You’ll Need (No Fancy Stuff!)
- Step-by-Step: Making ‘Em Super Simple
- Serving Suggestions
- Handy Tips from My Kitchen
- Common Questions
- Give ‘Em a Try—You’ll Brag Later
Ridiculously Easy Lemon Rhubarb Scones started off as my solve to the “what in the world do I do with this pile of rhubarb” problem, and let me just say, it’s become a secret weapon in my breakfast rotation. Ever just stare at those pinkish-green stalks wondering what on earth to make next? That was me, until I caved and made scones… and now my family acts like I plucked breakfast fresh from a five-star bakery. Bright lemon spark, tangy rhubarb, “oh wow” every single bite. And spoiler, you will not need a fancy mixer or any wild baking skills.
Why You’ll Love Making These Scones
So, I’ll be real. Traditional scones? Sometimes too fussy. I don’t have time for freezing butter or patting dough into perfect fancy shapes. But these Ridiculously Easy Lemon Rhubarb Scones? You just toss everything together in one bowl (yes, really), switch on the oven, and before you know it, your whole kitchen smells like spring. Rhubarb is usually eyeing me from the back of the fridge, looking sad. These scones solve that. Plus, the lemon zest—ugh, it’s a game changer. The bright, zingy thing ties the whole scone together way better than plain vanilla, in my humble opinion. For real, this scone recipe let me finally look like I have my life together at brunch.
Ridiculously Easy Lemon Rhubarb Scones
I brought these lemon rhubarb scones to work and—no joke—they were gone before lunch break. I had to promise to bring a double batch next time! — Jenny L., real-life scone convert
What You’ll Need (No Fancy Stuff!)
Oh hey, don’t run off if you’re thinking you need weird ingredients or British baking know-how. Grab your rhubarb (fresh or frozen, either works), a lemon (zest it, please), flour, butter (I just use the regular salted kind), a little sugar, baking powder, and milk. If you don’t have whole milk? I literally use whatever’s in the fridge. The magic? That tart rhubarb softens right up in the oven and gives these guys a wild, tangy punch that most scones just don’t have. Lemon peel brings everything to life. Don’t skip it unless you absolutely must—seriously, it makes a difference. Simple? Yes. Trophy-worthy? Also yes.
Ridiculously Easy Lemon Rhubarb Scones
Step-by-Step: Making ‘Em Super Simple
Ok, listen up—it doesn’t need to be fancy. Here’s what I do every time: Slice up your rhubarb (about the size of chunky blueberries), and toss it straight into the flour with your sugar, and a good heap of lemon zest. I rub in the butter with my fingers. Messy, but worth it. Then splash in your milk, stir until you get scraggly, lumpy dough. Don’t overthink it; over-mixing turns them tough. Plop that dough out, pat it into a thick round, and cut it up—triangles, squares, whatever feels right. Dust a baking tray, pop on your scones, and bake at 400°F till golden and your house smells like happiness. That’s it. Promise.
Serving Suggestions
- Serve warm, straight from the pan, maybe with a little drizzle of honey or extra butter.
- Goes wild with clotted cream, if you want to impress brunch guests.
- Perfect alongside a cup of black tea or whatever you like in the morning.
- These freeze surprisingly well—just reheat in the oven for ten minutes, good as new.
Handy Tips from My Kitchen
Truth—sometimes I don’t have enough rhubarb, so I toss in a handful of frozen blueberries to fill the gaps. This is not a strict, intimidating recipe. Swap in yogurt for some of the milk if you want more tang. And if your dough feels too sticky? Just dust it with another spoonful of flour; it’s not rocket science. One wild idea I tried: sprinkle coarse sugar on top right before baking. That crunch at the end? Chef’s kiss. If you want your scones extra lemony, squeeze a bit of juice into the dough (careful—not too much or they get, well, weirdly wet).
Common Questions
Can I use frozen rhubarb?
Absolutely, no need to thaw it—just toss it right in. Rhubarb’s tough like that.
Can I make these scones dairy-free?
Heck yes. Swap in a plant-based butter and your favorite non-dairy milk. Turns out awesome.
How do I store them so they don’t go soggy?
Let ‘em cool, then stash in an airtight container—no fridge needed for a day or two. If longer, freeze ‘em.
What if I hate rhubarb?
Okay, so, it’s really the lemon that shines. Sub in strawberries or blueberries, you do you.
Can I make the dough ahead of time?
Sure. Form it, cover well, and chill overnight. Bake fresh in the morning so your house smells like a bakery.
Give ‘Em a Try—You’ll Brag Later
If you’ve ever felt intimidated by scone recipes (trust me, I get it), give these Ridiculously Easy Lemon Rhubarb Scones a whirl. Every bite wakes up dull mornings, and, honest, my friends still text for the recipe. I love that you don’t need to hunt for weird ingredients or fancy tools—just real food, a bit of zest, and even zero patience gets you golden, crumbly scones. For extra know-how, check out these trusted baking basics to get started. Promise these scones’ll become your new breakfast hero. Tag me if you make ‘em!
Ridiculously Easy Lemon Rhubarb Scones
