Family Favourite

Rhubarb Buttermilk Scones

Rhubarb Scone: Moist, tender and perfect for rhubarb season


  • measuring cups and spoons
  • large bowl
  • stirring spoons and whisk
  • pastry cutter
  • 2 small bowls
  • fork
  • cookie sheet
  • parchment paper


  • 2 1/2 cups (625 mL) all-purpose flour
  • 1/2 cup (125 mL) sugar
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 1/4 cup (60 mL) chilled butter, cut into small pieces
  • 1/2 cup (125 mL) chopped rhubarb
  • 1/2 cup (125 mL) buttermilk
  • 2 eggs
  • 2 tsp (10 mL) sugar
  • 1/2 (2 ml) ground cinnamon


  1. Preheat oven to 400° F.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using a pastry cutter, cut the butter into the flour, until you have coarse crumbs. This can also be done with two knives or a food processor. Stir in the rhubarb.
  3. In a small bowl, whisk the eggs lightly and combine with the buttermilk. Add to the flour mixture and stir until just moist.
  4. On a lightly floured surface, turn the sticky dough out and knead lightly. On a baking sheet lined with parchment or silicone mat, pat the dough onto a 9-inch circle. Score into 12 wedges.
  5. In another small bowl, combine sugar and cinnamon and sprinkle the dough. Bake for 20 minutes, or until golden. Serve warm.