Rhubarb Ginger Cream Scones with Candied Ginger
Tender, buttery scones studded with tart rhubarb and warming ginger in two forms: candied pieces and fresh grated root. The cream-enriched dough bakes into golden, crumbly wedges perfect for afternoon tea or brunch. The rhubarb adds subtle tartness that cuts through richness, while dual ginger layers create complex spice. Serve warm with butter and jam, or enjoy plain with coffee. This version balances fresh and preserved ginger for depth most rhubarb scones skip.
Ingredients
- 2 cup frozen rhubarb, thawed, coarsely chopped
- 6 tablespoon sugar, divided
- 2 ½ cup all-purpose flourgluten-free 1-to-1 blend1:1gluten-freegluten-free
medium
- ¼ cup candied ginger, finely choppedcrystallized ginger1:1same ingredient
high
- 1 tablespoon gingerroot, freshly grated peeled
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, cold, cut into chunks
- 1 large egg, beaten
- 1 cup heavy whipping cream
- butter with canola oil, for serving
Instructions
- 1
Heat oven to 375°F and line baking sheet with parchment paper.
- 2
Toss thawed rhubarb with 2 tablespoons sugar in small bowl; set aside.
- 3
Combine flour, remaining sugar, candied ginger, grated ginger, baking powder, and salt in bowl.
- 4
Add cold butter chunks and toss to coat, then work in with pastry blender or fork until mixture resembles coarse crumbs.
- 5
Add sugared rhubarb to flour mixture and toss to coat.
- 6
Stir in beaten egg and heavy cream with fork until shaggy dough forms; do not overwork.
- 7
Lightly knead dough on floured surface until it comes together.
- 8
Pat dough into 9-inch circle about 3/4 inch thick and cut into 12 wedges.
- 9
Transfer wedges to baking sheet, brush with cream, and bake until light golden brown.
- 10
Serve warm with butter.
Tips
Don't overwork the dough after adding wet ingredients; minimal mixing keeps scones tender and crumbly rather than tough.
Thaw rhubarb completely and drain excess liquid before mixing into dough to prevent sogginess.
Brush scones with cream just before baking for a golden, slightly crisp exterior.
Good to Know
Store cooled scones in airtight container at room temperature up to 2 days. Refrigerate up to 4 days.
Prepare dough up to 4 hours ahead, cover, and refrigerate. Cut and bake when ready. Baked scones freeze up to 1 month wrapped individually.
Serve warm or at room temperature with butter and jam, preserves, or clotted cream. Pairs well with tea, coffee, or milk.
Common Mistakes
Overwork dough after adding cream and egg to avoid dense, tough scones
Don't skip chilling or use warm butter to avoid greasy texture
Don't drain rhubarb insufficiently to avoid soggy, wet dough
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
medium
General Alternatives
high
FAQ
Can I use fresh rhubarb instead of frozen?
Yes. Chop fresh rhubarb the same way and reduce any excess liquid by draining in a colander. Fresh rhubarb may need slight extra drying since it releases more juice than thawed frozen.
What if my scones turn out dense or tough?
This happens from overworking dough. Mix wet ingredients gently with a fork until just combined; dough should be shaggy. Knead lightly on a floured surface only until it holds together without cracking.
How long can I keep baked scones and can I freeze them?
Room temperature storage lasts 2 days in an airtight container. Refrigerate up to 4 days. Freeze individually wrapped scones up to 1 month; thaw at room temperature or warm briefly in a 300°F oven.