Best Cozy Rhubarb Scones with Orange Zest

Crispy on the outside and tender on the inside, these cozy Rhubarb Scones with Orange Zest are the perfect treat for chilly evenings. After making them dozens of times, I’ve discovered the trick to perfect scones every time. The warm, citrusy aroma of orange zest mixed with tart rhubarb creates an irresistible combination. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Honey Roasted Sweet Potatoes with Cinnamon and Paprika and Inside Out Chocolate Chip Cookies: A Gooey Treat You’ll Love.

What You'll Need for Best Cozy Rhubarb Scones with Orange Zest

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup unsalted butter, cold and cubed
• 1 cup chopped rhubarb
• Zest of 1 orange
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup milk (plus more for brushing)
• 2 tablespoons coarse sugar (for sprinkling)
• Optional: Powdered sugar (for dusting)
• Optional: Fresh fruit or whipped cream (for serving)

How to Make Best Cozy Rhubarb Scones with Orange Zest

1. Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: In a food processor, combine flour, sugar, salt, and baking powder. Pulse to combine. Add cold cubed butter and pulse until the mixture resembles coarse crumbs.
3. Step 3: Transfer the mixture to a large bowl. Add chopped rhubarb and orange zest, and gently mix to combine.
4. Step 4: In a separate bowl, whisk together egg, vanilla extract, and milk. Add the wet ingredients to the dry ingredients and mix just until combined. Be careful not to overmix.
5. Step 5: Turn the dough out onto a lightly floured surface and shape into a disk about 1-inch thick. Cut the disk into 8 equal wedges.
6. Step 6: Place the scones on the prepared baking sheet. Brush the tops with milk and sprinkle with coarse sugar.
7. Step 7: Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Storing & Reheating Best Cozy Rhubarb Scones with Orange Zest

Short-Term Storage

Store in an airtight container in the fridge. Store leftover scones in an airtight container at room temperature for up to 3 days. Make-ahead tip: The dough can be made ahead and refrigerated for up to 24 hours. Cut and bake as directed.

Freezing Best Cozy Rhubarb Scones with Orange Zest

Freeze baked and cooled scones for up to 2 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: Reheat scones in a 350°F (175°C) oven for 5-7 minutes, or until warmed through. Microwave: Reheat scones in the microwave for 15-20 seconds, or until warmed through. This may make them slightly soggy.

Recipe Notes

• Chef tip: For a sweeter scone, add an additional 2-4 tablespoons of sugar to the dry ingredients.
• Best substitution: You can substitute the rhubarb with an equal amount of diced strawberries or blueberries.
• Make-ahead: The dough can be made ahead and refrigerated for up to 24 hours. Cut and bake as directed.
• Scaling: This recipe can be doubled to make 16 scones.
• Troubleshooting: If the scones are browning too quickly, tent the baking sheet with aluminum foil for the remaining baking time.

Best Cozy Rhubarb Scones with Orange Zest

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

8 scones

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup unsalted butter, cold and cubed
• 1 cup chopped rhubarb
• Zest of 1 orange

Seasonings

• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup milk (plus more for brushing)
• 2 tablespoons coarse sugar (for sprinkling)

Optional Toppings

• Powdered sugar (for dusting)
• Fresh fruit or whipped cream (for serving)

Instructions

1. Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: In a food processor, combine flour, sugar, salt, and baking powder. Pulse to combine. Add cold cubed butter and pulse until the mixture resembles coarse crumbs.
3. Step 3: Transfer the mixture to a large bowl. Add chopped rhubarb and orange zest, and gently mix to combine.
4. Step 4: In a separate bowl, whisk together egg, vanilla extract, and milk. Add the wet ingredients to the dry ingredients and mix just until combined. Be careful not to overmix.
5. Step 5: Turn the dough out onto a lightly floured surface and shape into a disk about 1-inch thick. Cut the disk into 8 equal wedges.
6. Step 6: Place the scones on the prepared baking sheet. Brush the tops with milk and sprinkle with coarse sugar.
7. Step 7: Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Chef tip: For a sweeter scone, add an additional 2-4 tablespoons of sugar to the dry ingredients.
• Best substitution: You can substitute the rhubarb with an equal amount of diced strawberries or blueberries.
• Make-ahead: The dough can be made ahead and refrigerated for up to 24 hours. Cut and bake as directed.
• Scaling: This recipe can be doubled to make 16 scones.
• Troubleshooting: If the scones are browning too quickly, tent the baking sheet with aluminum foil for the remaining baking time.

Storage

• Fridge: Store leftover scones in an airtight container at room temperature for up to 3 days.
• Freezer: Freeze baked and cooled scones for up to 2 months. Thaw at room temperature before serving.
• Oven reheat: Reheat scones in a 350°F (175°C) oven for 5-7 minutes, or until warmed through.
• Microwave reheat: Reheat scones in the microwave for 15-20 seconds, or until warmed through. This may make them slightly soggy.
• Make ahead: The dough can be made ahead and refrigerated for up to 24 hours. Cut and bake as directed.

Nutrition Per Serving

• Calories: 270
• Protein: 4g
• Fat: 12g
• Carbs: 38g
• Fiber: 1g
• Sugar: 15g
• Sodium: 200mg
• Cholesterol: 50mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Best Cozy Rhubarb Scones with Orange Zest FAQs

A Warm Final Note

I can’t wait for you to try Best Cozy Rhubarb Scones with Orange Zest and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!