Traditional recipes

Rhubarb scone rolls recipe

Rhubarb scone rolls recipe

  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Rhubarb desserts

Although this dish looks complicated, it is actually quick and easy to make. It's perfect for dessert on the cold winter nights.

15 people made this

IngredientsServes: 9

  • 200g caster sugar
  • 125ml cranberry juice
  • 4 tablespoons water
  • 365g coarsely chopped rhubarb
  • 300g dry plain scone mix
  • 2 tablespoons dark brown soft sugar
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon vegetable oil
  • 120ml milk
  • 50g softened unsalted butter
  • 250g finely chopped rhubarb
  • 4 tablespoons dark brown soft sugar
  • 2 tablespoons caster sugar
  • 2 tablespoons caster sugar

MethodPrep:30min ›Cook:30min ›Ready in:1hr

  1. Preheat oven to 220 C / Gas 7. Generously grease a 23x23cm baking dish.
  2. Bring 200g sugar with the cranberry juice and water to the boil in a saucepan and let boil for 1 minute, stirring constantly. Remove the cranberry juice mixture from the heat and set aside.
  3. Sprinkle 365g coarsely-chopped rhubarb into the bottom of the prepared dish.
  4. Mix the scone mix, 2 tablespoons of dark brown soft sugar, nutmeg and cinnamon together in a bowl; stir in vegetable oil and milk to make a soft dough. Roll the dough out on a floured surface into a 26cm square; spread butter over the dough. Sprinkle 250g finely chopped rhubarb over the butter; sprinkle the rhubarb with 4 tablespoons dark brown soft sugar and 2 tablespoons of caster sugar. Roll the dough up like a Swiss roll, gently press the seam down and cut the roll into 9 slices. Arrange the slices over the rhubarb in the baking dish. Pour the reserved cranberry syrup over the slices; sprinkle with the last 2 tablespoons of sugar.
  5. Bake in the preheated oven until the scone topping is golden brown and the rhubarb is bubbling, 25 to 30 minutes.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (5)

This recipe I have now made several times adapting it each time. I leave out the spices as my family is not keen on them. Made it also with gooseberries, leaving out the cranberry juice and just using a sugar/ water syrup. It always looks fantastic when baked.-09 Sep 2012

I was delighted to find this recipe - it's just come out of the oven; I've had a taste and I'm even more delighted. I was concerned that the rhubarb wouldn't be cooked but it's all perfect. I didn't have cranberry juice, so I did as the other reviewer suggested and just used a sugar syrup,. To be honest, I'm not convinced that the recipe even needs it. I shall it without the syrup next time.-30 Mar 2013

Rhubarb scone rolls recipe - Recipes

One of the best things to do in London is have afternoon tea. Maybe you’re not a tea drinker, but the accompaniments make it an incredible meal no matter what you’re drinking (there are dozens of non-caffeinated teas, such as rosehip that you can choose). While there are always delicious little sandwiches, as well as cakes, biscuits (cookies), tarts, and other fabulous baked goods, the scones with clotted cream and freshly made jam are always a hit. In the US, scones are sold at coffee shops and bakeries, and are usually cut into large wedges. In the UK, however, they are usually served in two-inch rounds and are very fresh, sometimes still warm (unlike US coffee shops and bakeries where they are often a day or two old). You don’t have to have high tea to enjoy scones in the UK department stores feature them in their restaurants, and there are little places along the streets that also serve them with cream and jam. Yum!

Rhubarb is only in season for a short time, so the following Rhubarb Ginger Cream Scones are a perfect treat to serve for Mother’s Day or at any brunch or tea during the short season (May and June). This recipe is actually adapted from a recipe from my Mother who served them as the base for her incredible Strawberry Shortcake, and it is a favorite in our family. I love jarred stem ginger, but if you can’t find it, you can leave it out or chop a bit of candied ginger and add it instead.

2 cups flour
5 tablespoons sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, no subs
2/3 cup heavy cream
1 egg

1 cup finely chopped rhubarb
2 to 3 tablespoons jarred stem ginger in syrup, drained and finely chopped

  1. Preheat oven to 400º.
  2. Spray a baking sheet with non-stick spray or line with Silpat or parchment.
  3. Mix the flour, 4 tablespoons sugar, baking powder, and salt.
  4. Cut in the butter until the size of small peas.
  5. Mix the cream and egg mix until the dough comes together fold in the rhubarb and chopped ginger.
  6. Transfer the dough to a lightly floured surface, and roll to 1" thick.
  7. Cut rounds with a 2" round cutter, and place them on the prepared baking sheet sprinkle with the remaining tablespoon sugar.
  8. Bake 15-20 minutes or until golden brown (don't underbake or they’ll be gooey in the middle).
  9. Remove from the oven and cool 10 minutes before serving slathered with real butter.

Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 8 g
Cholesterol 57 mg
Sodium 274 mg
Total Carbohydrate 24 g
Dietary Fiber 0 g
Sugars 7 g
Protein 3 g

Vitamin A 10% Vitamin C 1% Calcium 0% Iron 2%

Content copyright © 2021 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

  1. Preheat the oven to 190°C. Line a baking sheet with greaseproof paper.
  2. Sift the flour, baking powder and sugar into a mixing bowl.
  3. Rub in the butter until the mixture resembles fine crumbs.
  4. Add the rhubarb and ginger, then about two-thirds of the milk and combine until you have a soft, slightly wet dough, adding a little more milk if needed. Be careful not to overmix.
  5. Turn out the mixture onto a lightly floured surface and roll out to about 3 &ndash 4cm thick. Stamp out using an 8cm round cutter and place on the baking sheet.
  6. Brush the top of the scones lightly with milk.
  7. Put the scones into the oven and reduce the temperature to 180°C. Bake for 20 minutes until risen and golden.

Rhubarb shortbread and ginger cream

An attractive and delicious sweet treat that will help you make the most of seasonal rhubarb.

Apple and rhubarb crumble

Give our cookbook recipe for a crowd-pleasing, crunchy-topped apple and rhubarb crumble a go.

Honey and apple scones

For a deliciously sweet twist on a simple scone recipe, this apple and honey recipe is perfect for you. Try them warm with lashings of butter or with a dollop of tasty clotted cream, perfect for an indulgent afternoon treat.

Rhubarb Scones

My morning just got a little brighter and a little sweeter with these fluffy rhubarb scones!

Lately I haven’t been feeling well, so all I’ve been craving is comfort food. Originally for this post I wanted to make rhubarb tarts but I scrapped the entire idea to comfort myself and there is no better way than to mix up a batch of scones, enjoy a cup of tea and a good book!

Making scones is calming for me, they are simple to make and don’t require a whole lot of concentration. There are no loud mixers running, or a long list of ingredients or steps just the simple act of mixing, folding and cutting. You can make them as complicated or simple as you’d like, and sometimes all you really need is simplicity – letting the few ingredients speak for themselves, and that’s just what rhubarb does it speaks for itself!

Rhubarb season is coming to an end and I can’t believe this is the first rhubarb recipe I’ve done all year! This just seems strange to me… stay with me… being in the country for the past few years, I found rhubarb grows like a weed and most of my friends and neighbours are basically throwing it away. I’m always thinking of something new to make with it. But now being a ‘big’ city dweller, I’ve barely seen it around and haven’t even thought about it. And when I did find it, I couldn’t get over how much this stuff costs!! I mean, 3 stalks for over $10 at the market (wow, welcome back to the city). Am I the only one who thinks that is insane? Well, either way I hope you enjoy these rhubarb scones, because I won’t be making them much in the city (kidding, they are too good not to make again)!

If I have any friends in the city who would like to share their abundance of fresh rhubarb with me, well, I make a mean rhubarb scone (just saying)!

Whole Wheat Rhubarb Scones

Moist, fluffy, and absolutely heavenly, this is the perfect whole wheat scone recipe. Spring rhubarb adds a nice kick, but feel free to use this recipe as a base for all of your favorite scone mix-ins.


  • ½ cups Unsalted Butter, Very Cold
  • 2 cups Whole Wheat Flour
  • 2 Tablespoons Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Cinnamon
  • ½ teaspoons Baking Soda
  • ½ teaspoons Kosher Salt
  • ½ cups Diced Rhubarb
  • ¾ cups Buttermilk, Plus 1-2 Additional Tablespoons As Needed
  • 1 whole Large Egg, Separated
  • 3 Tablespoons Sparkling Sugar, For Decorating (optional)


Place rack in the center of oven and preheat oven to 375ºF. Line a large baking sheeting with parchment paper and set aside. Dice butter into small pieces and place in the freezer while you prepare the other ingredients.

In a large bowl or the bowl of a standing mixer fitted with the paddle attachment, stir together the flour, sugar, baking powder, cinnamon, baking soda, and salt. Cut the butter in with a fork or pastry blender or place the mixer on low speed. Continue working in the butter until some pieces are the size of oat flakes and some are the size of your thumbnail. The butter pieces may look large, but this is okay. By hand with a spatula, gently fold in the rhubarb.

Whisk together buttermilk and egg yolk. Stir into the dry mixture until a soft, moist dough forms. The dough should be somewhat sticky and not at all dry. If it seems too dry, sprinkle in 1-2 additional tablespoons of buttermilk.

Transfer the dough to a lightly floured work surface, then pat it into a 7-inch disk. Cut dough into 8 wedges. Place the wedges on the prepared baking sheet. For crispier scones, gently separate the wedges. For softer, higher-rising scones, leave the wedges in a circle.

Beat the egg white in a small bowl, then brush over the tops of the scones. Sprinkle generously with sparkling sugar, then bake for 18 to 25 minutes, rotating the pan 180 degrees halfway through. Begin checking at the 18-minute mark (the farther the scones are apart, the more quickly they will bake.) Remove the scones from the oven when they are light golden brown. Cool on a wire rack and enjoy warm or at room temperature.

Rhubarb Rolls

I see a lot of things on my daily walks through the city. Some predictable, and some truly bizarre things. I walk 30 minutes each way to work every day, so I have a lot of time to witness the ordinary and the mundane, the rote and the routine, but also the extraordinary and downright strange in a city as large as Chicago.

My walk takes me past coffee shops and bus stops, past corporate office buildings and flashy apartment towers, past decrepit empty storefronts and bustling hotels, past construction sites and sidewalk cafes. I walk next to bankers and lawyers in expensive suits, ladies who lunch in their Lululemon spandex, sunburnt tourists who stop in front of me without warning, gaggles of loud students on field trips, bedraggled homeless people looking for their next meal, cops wandering their beats and getting asked for directions, elderly couples puttering along holding hands, runners training for the marathon, nannies pushing their charges in strollers (and sometimes dog walkers pushing the dogs in strollers), nurses walking home from the night shift, khaki-clad coworkers on their way to a happy hour, musicians trying to make some money on the side, newlyweds in their dresses and tuxes taking photos they’ll have on their walls forever. I see rich and poor and everything in between, all blending together in the daily chaos of the city.

The bizarre moments don’t always announce themselves loudly you have to be paying attention. I once saw a construction worker bend down and casually rinse his hands in a giant street puddle of tepid standing water. Just yesterday, I saw a well-dressed man walking down the street completely barefoot, clearly having just gone for a run, but not holding any shoes. I’ve seen grisly-looking homeless men giving directions to tourists I’ve seen people living in alleyways and abandoned doorways. Chicago isn’t as jarring of a place as New York, but it has its moments.

Brian and I live above it all in a little box in the sky. Sometimes it feels strange to live in such a small space amid such a large city. You know?

Our little piece of Chicago usually looks like this – mixer running, flour everywhere. This particular occasion concerns a celebration of rhubarb during its very short season. I feel like rhubarb often gets the short end of the stick because it’s always paired with strawberries, and never the star of the show. Sure, they’re delicious together, but I want to let the tart flavor of rhubarb shine on its own.

These rhubarb rolls aren’t all that different from rolls we’ve made together before – in fact, if you need step by step photos of how rolled-out dough should look, see my cinnamon rolls with cream cheese icing or carrot cake cinnamon rolls. The difference here is: (1) the method by which we’re making the dough, using the mixer with a dough hook to form that lovely gluten rather than stirring by hand and (2) we’re making a jam-like puree of cooked-down rhubarb and using it in both the filling and the glaze. It’s the rhubarb show and I am very pleased with it.

You need to have patience when making sweet rolls. Yeast needs time to do its magical work with the dough. Cooking down the rhubarb actually doesn’t take long at all though, and you don’t need to puree it – you just keep stirring and it eventually takes on a smooth, jam-like consistency. Then we roll out the risen dough, fill with 1 cup of the puree, roll it up, arrange, let rise a little more, and bake!

They’re a little messy, sure, but so is life. It’s worth it.

Once baked, we mix a little more of the rhubarb puree with powdered sugar and lemon juice to form a lovely pink glaze. I am obsessed with this natural color!

After the long (albeit therapeutic) process of making these rhubarb rolls, getting to eat them is a serious reward. Enjoying one of these rolls with a cup of coffee, looking out over this crazy city, is exactly how I want every weekend to be.

I hope you can slow down and give these rhubarb rolls a try before the season ends. They’re worth every minute!

Rhubarb Scones with Sour Cream

The weather in Calgary is finally nice enough to have breakfast in the garden so I wanted to make my favourite scones and take them outside with a cup of coffee and a good book! As a special treat, I did not make just any plain scone, but soft and tender rhubarb scones – crispy on the outside and soft on the inside!

Why this recipe for Rhubarb Scones works:

Can you think of a better springtime breakfast treat than tender, soft Rhubarb Scones? Light as a cloud, fluffy and studded with tart and juicy rhubarb chunks?

The recipe for these delicious Rhubarb Scones is super easy! You can even make them in advance and freeze them before baking.

Whether fresh out of the oven or warmed up in the toaster the next day, these Rhubarb Scones with Sour Cream are the ultimate breakfast treat!

How to make Rhubarb Scones with Sour Cream?

For my fluffy, tender Rhubarb Scones, I use my Basic Recipe for Flaky Scones . In this recipe video, you can see a step-by-step guide on how to make the best ever scones!

However, I wanted to add the maximum amount of sour cream to make the Rhubarb Scones especially tender.

Which means I added 200 ml of sour cream whisked with 4 tablespoons of full-fat milk and some vanilla. The Scones turned out perfect!

We packed the leftover rhubarb scones and took them to Calgary’s Confederation Park! Because Park Elevenses is a thing.

I personally don’t add a lot of toppings to my rhubarb scones. Especially not when they come fresh out of the oven and are already studded with fruit!

But as I happened to have some homemade Rhubarb Ginger Jam standing on the kitchen counter I just could not resist.

Tips for this Rhubarb Scones Recipe:

  • Here’s a tip for baking with rhubarb! I always toss the chopped rhubarb with sugar and let it stand for a minimum of 30 minutes until the juices are released. If I want to bake first thing in the morning I even do this overnight. I did not plan for these rhubarb scones to happen that particular morning so I just chopped my Rhubarb and tossed it with 2 Tbsp of sugar and let it stand for 30 minutes. Then I simply discarded the liquid.
  • Make sure your ingredients are ice cold.
  • You can freeze the scones for about 15 minutes and preheat your oven in the meantime. This helps them keep their shape.
  • These rhubarb scones can be made in advance. Cut them into wedges and freeze them on a tray, then wrap them in clingfilm and store them in freezer bags. Bake them from frozen, adding about 3 minutes baking time.

My product recommendations:

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites

For the scones recipe, I need to send you over to my Flaky Scone Post. Just follow the recipe as described in the post with just some minor changes:

Rhubarb scones

Scones get a seriously bad rap. People think they’re bland, dense, and/or crumbly. People think you can only enjoy them if you have a mug of coffee or tea with them. Branny told me that her husband thinks they taste like chalk. And these people aren’t completely wrong – some scones are pretty terrible. As for the whether they need to be accompanied by a hot drink, I happen to think that everything even a little sweet is better with coffee or tea. But that doesn’t mean that I can’t enjoy a cookie without coffee.

Like a lot of foods, you might have to make scones yourself to get good ones. I can’t personally attest to the scones at coffee shops, but if they’re on par with every other baked treat I’ve ordered from a national coffee shop chain, they’ll be stale and bland. Don’t judge scones based on this example.

Scones are similar to biscuits, although many scone recipes have eggs included, which is rare in biscuits. In both, the dry ingredients are mixed first, and cold butter is cut in, then cold liquid is gently stirred in. Compared to the last scone recipe I made, this one has less butter, but richer dairy (cream as opposed to yogurt + milk).

The cream changes the texture from flaky to melt-in-your-mouth tender. They’re sweet, but only slightly so, and studded by juicy, tart bits of rhubarb. There’s nothing bland, dense, crumbly, or chalky about these scones, and while I enjoyed mine with my Saturday cup of coffee, a hot drink is not required to appreciate these. If you think you don’t like scones, try these.

One year ago: Kaiser Rolls – I have to admit that I’ve made these twice and have decided that they’re just not worth the effort. I like using this much easier dough instead.

Printer Friendly Recipe
Rhubarb Cream Scones
(adapted from Gourmet via Smitten Kitchen)

I only used 1½ cups (2 stalks) of rhubarb, but it wasn’t nearly enough. I would even err on the high side of 2 cups.

Update 5/8/2012 – While many people have had good results with this recipe, a few commenters have complained that their dough was too wet. This might have to do with imprecise volume measurements of flour, variability in rhubarb juiciness, or perhaps the size of the eggs used. Regardless, start with ½ cup of cream, then add more until the dough comes together but holds its shape. It might be sticky, but you should be able to pat it out with floured hands.

2½ cups (12 ounces) all-purpose flour
½ cup sugar (3.5 ounces) plus 3 tablespoons
1 tablespoon baking powder
½ teaspoon salt
¾ stick (6 tablespoons) cold unsalted butter, cut into bits
2 cups diced rhubarb (¼-inch cubes), about 3 stalks
1 large egg
1 large egg yolk
1 cup heavy cream (see update)

1. Preheat oven to 400F and line a large baking sheet with parchment paper. Adjust a baking rack to the middle position. In a small bowl, mix the rhubarb with 3 tablespoons sugar.

2. In a food processor, pulse the flour, ½ cup sugar, baking powder, and salt a few times, just to mix. Distribute the butter evenly over the dry ingredients and pulse until the mixture resembles coarse meal. Transfer to a large bowl.

3. Stir the rhubarb into the flour mixture. Lightly beat the egg, yolk, and cream together in a bowl (use the same one you used for the rhubarb), then add this mixture to the flour mixture. Stir until just combined.

4. On a well-floured surface with floured hands, pat the dough into a 1-inch-thick round (about 8 inches in diameter). Using a 2-inch round cutter or rim of a glass dipped in flour, cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake for 15 to 20 minutes, or until pale golden. Transfer the scones to a cooling rack and let them cool slightly before serving.

Ginger vegan scones with rhubarb

It’s a miracle there is a new recipe up today at all as I ended up in Accident and Emergency (A&E) halfway through the photoshoot last night. Yeah, this week has tested both of us immensely and we feel a bit shattered. On Tuesday, I stepped back in from my run to see my phone light up on the kitchen counter. I had a sinking feeling in my gut as it was Duncan, who was out running too and I knew that he would not call me unless something had happened. Turned out that he was knocked off his feet by an off-the-leash pitbull, fell to the concrete onto his shoulder and once the adrenaline dissipated and he tried to resume running, he realised he wasn’t able to carry on and that he needed to go to the hospital.

I washed my face, jumped out of my running gear and started frantically grabbing his clothes, something for him to eat and other things that I thought he may need and within 15 minutes I was in a cab heading towards him. It was dark and cold and I was really worried he might get hypothermia, but luckily a fellow runner who was walking his dog and lives nearby, noticed Duncan’s distress and ran home to fetch him a jacket and some painkillers. What a legend!

We got to the hospital and after some waiting, a few consultations and an X-ray, Duncan ended up going home in a sling and with an appointment to see an orthopaedic surgeon the next morning. He is suspected of having a torn or partially torn shoulder rotator cuff, but we won’t know for sure until he has had an MRI, which is on Sunday – fingers crossed. We are really hoping that there is no tear as I think that would necessitate an operation according to Dr Google, but we are trying not to second guess.

So that was our first A&E trip this week, the second was me! I was multitasking like a boss, shooting these scones and preparing dinner at the same time, feeling absolutely fine until a sudden bout of abdominal pain rendered me unable to stand, walk and made my face and lips green. I was feeling close to passing out and it went on for quite a while but I was still holding out for it going away – I really didn’t want to spend the night at A&E. Finally, after there was no improvement for ages, we made a call to go to the hospital.

Despite me pleading with him not to, Duncan attempted to drive but with his injured shoulder it wasn’t happening so we hailed a cab. Annoyingly once we got there, I started to feel much better. There were so many people waiting and I just knew that with this little pain, it would be hours before I was seen and I would rather recuperate on my own sofa, so we turned back around and hailed the same cab back. Once home, I did get pain tremors but nowhere near as intense and I developed a fever too. I went to bed hoping that some sleep will sort me out and that I wouldn’t have to go again in the middle of the night. I woke up with no fever and only a little pain and I am hoping whatever this is will pass on its own accord and there will be no more trips to A&E needed.

As it’s Mother’s Day in the UK tomorrow, I have made a delicious Devon-inspired treat that would make any mum happy. A tray of fluffy ginger scones, filled with tangy thick yoghurt and juicy oven-roasted rhubarb as its brightly coloured stalks have just started making an appearance here. I am such a fan of its vibrant colour and deliciously tangy taste that I cannot resist making something sweet with it every year. Last year, I made these rhubarb buns and no bake cheesecakes, the year before crepes and this white chocolate cheesecake back in 2018. I hope you and your mum (if you make them for her) will enjoy my this year’s tribute to rhubarb as much as we have.

PS: If you make my ginger vegan scones with ginger and rhubarb, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

How to make rhubarb scones

Preheat the oven to 180 degrees C.

First wash the rhubarb and remove the ends of the stalks then chop it into small chunks. Place in a ceramic dish or oven tray. Sprinkle over 30 g of light muscovado sugar.

Cover the dish with foil and roast covered for 15 minutes. Remove the foil and cook for another 5 minutes uncovered. Remove the dish from the oven and leave to cool.

In a large bowl, place the flour and baking powder. Cut the cold butter into dice and rub the butter into the flour using the tips of your fingers until it has the appearance of large breadcrumbs.

Add the rest of the light muscovado sugar and the ground ginger and stir through.

Weigh out 100 g of the rhubarb you cooked earlier (drained). Add to the mixture, then add the milk. Mix well with a spoon until combined.

Transfer the scone mixture to a floured work surface and press into shape about 1 inch (2.5 cm) thick. Cut out 8-10 rounds and place them on a baking tray lined with baking paper.

Brush with one or two tablespoons of milk using a pastry brush.

Bake the scones for 20-25 minutes or until golden. Remove from the oven and allow to cool then serve.