Don’t let rhubarb season go by without trying my Rhubarb Scones with Orange and Pistachios. They’re buttery, tender, and packed with tart bites of fresh rhubarb, while ground pistachios and bright orange zest add incredible flavor and texture. Finished with a simple orange glaze and a sprinkle of chopped pistachios.
For more rhubarb recipes, try my Strawberry Rhubarb Crisp with Tahini Topping, Rhubarb Custard Bars or Strawberry Rhubarb Galette with Almonds.
Rhubarb Scones: Recipe at a Glance
Prep + Chill Time
60 mins
Bake Time
18 mins
Total Time
1hr 18mins
Servings
8 Scones
Calories*
305 kcal
Difficulty
Easy
Main Ingredients
Rhubarb, sugar, all-purpose flour, pistachios, orange, butter, milk, honey, eggs, almond and vanilla extracts.
Technique
Mixing dry ingredients, mixing wet ingredients, folding the scone dough, chilling, positioning, baking and glazing.
*Calories are estimated
Table of Contents
Why This Recipe Works
- Simple and Approachable. These buttery scones come together with simple pantry ingredients and an easy mixing method, making them approachable even for beginner bakers.
- Rustic is Best. You don’t have to worry about perfectly shaping these scones. Perfect for afternoon tea, spring or Mother’s Day brunch, or just as a breakfast treat.
- Tested and Reliable: Groceries are expensive! All my Baking Recipes are tested by me, my team and/or recipe testers before posting.
Ingredients
Scone recipes tend to be quite straightforward. I can guarantee that you have most of these ingredients in your pantry and fridge right now. Here’s what you will need:
- Fresh Rhubarb: Wouldn’t be a rhubarb scone recipe without tart rhubarb. I recommend you make this during rhubarb season in the spring and early summer. You could also use frozen rhubarb, but you should let it drain in a sieve. Also try my Strawberry Rhubarb Galette with Almonds and Rhubarb Custard Bars.
- Raw Pistachios: I like adding ground nuts to my scone base. I think they add a nice, subtle flavor but also texture to the finished scone. You can use pre-ground raw pistachios or grind your own in a food processor. Pecans or almonds can be substituted.
- Orange Zest: Brightens the flavor and complements the rhubarb. I am a big fan of the citrus pistachio flavor combo too, and you’ll see it in my Pistachio Cranberry Scones (with Lemon Icing) recipe.
- Unsalted Butter: The trick to a flaky scone is cold butter. I recommend you freeze the butter and grate it (or grate it onto a plate and freeze it). This really helps give you those flaky layers we’re after.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make This Rhubarb Scones Recipe
Step 1. Process Pistachios. Add the pistachios and sugar to a food processor and pulse until the pistachios are finely ground, leaving just a few small pieces for texture (Images 1-2).
Step 2. Mix Dry Ingredients. In a large bowl, whisk together the flour, baking powder, salt, orange zest, and the ground pistachio mixture (Image 3).
Step 3. Add Butter. Toss the grated frozen butter into the flour mixture until every piece is coated (Image 4). Note: If your butter is not fully frozen, you can use a pastry cutter or pastry blender and cut it into the flour mixture and then freeze the flour mixture for 30 minutes before continuing the recipe.
Step 4. Make Wet Mixture. In a separate bowl, whisk together the egg, egg yolk, milk, honey, almond extract, and vanilla extract (Image 5).
Step 5. Mix. Pour the wet ingredients into the dry ingredients (Image 6). Gently fold together with a spatula just a few times. The dough will still look shaggy.
Step 6. Add Rhubarb. Fold in the diced rhubarb and continue mixing gently until the dough comes together. Avoid overworking the dough to keep the scones tender (Images 7-8).
Step 7. Form. Transfer the dough to your work surface and gently pat it into an 8-inch circle about 1½ inches thick. Cut into 8 wedges using a bench scraper or sharp knife (Image 9).
Step 8. Arrange, Chill and Preheat Oven. Arrange the scones on a parchment paper-lined baking sheet and freeze for 30 minutes (Image 10). Preheat your oven to 425°F (220°C) while the scones chill.
Step 9. Brush. Brush the top of the scones with a little milk before baking (Image 11).
Step 10. Bake. Bake for 16–18 minutes in your preheated oven until the tops are lightly golden brown and just set when gently touched. Let the scones cool on the baking sheet for about 10 minutes (Image 12).
Step 11. Make Icing. In a small bowl, whisk together the powdered sugar, orange juice, milk, and orange zest until smooth (Images 13-14).
Step 12. Glaze and Garnish. Spoon the glaze over the slightly warm (not hot) scones and finish with chopped pistachios (Image 15). Allow the icing to set before serving or storing. Serve with clotted or whipped cream.
Expert Tips
- Keep every ingredient as cold as possible, especially the butter. Frozen grated butter creates beautiful flaky layers as it melts during baking.
- Don’t overmix the dough. Mix only until everything comes together to avoid dense or tough scones.
- Freeze the shaped scones before baking for 30 minutes. This helps them rise taller and spread less in the oven. It’s a similar concept to cooling biscuits before baking, like in my Cheddar Biscuits recipe.
- Cut the rhubarb into small ¼-inch pieces so it distributes evenly and doesn’t create weak spots in the dough.
- If using frozen rhubarb, thaw it completely and pat it dry to prevent excess moisture from making the dough sticky.
- For extra crunch and sparkle, sprinkle a little coarse sugar over the tops before baking in addition to the glaze.
- A bench scraper makes dividing and transferring the scones much easier without distorting their shape.
- Resist the temptation to overbake. Pull the scones as soon as they’re lightly golden for the softest interior.
- Other Additions: You can fold in some white chocolate chips for extra sweetness. You can also add whole nuts to the scone dough as well.
Rhubarb Scones Recipe FAQs
Yes! Shape the scones and freeze them on a baking sheet. Once the unbaked scones are frozen solid, transfer them to a freezer bag and bake directly from frozen, adding 2–3 minutes to the baking time.
Allow the glaze to fully set before storing leftover scones in an airtight container at room temperature for up to 2 days.
Absolutely. Freeze the unglazed scones for up to 3 months. Thaw at room temperature, warm briefly in the oven, then glaze before serving for the freshest taste.
Yes. Be sure to thaw it completely and pat it dry well before folding it into the dough.
Grated frozen butter distributes evenly throughout the dough and creates steam pockets while baking, resulting in light, flaky scones.
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Rhubarb Scones with Orange and Pistachios
Ingredients
- ⅓ cup Raw pistachios – 45 grams
- ¼ cup Sugar – 50 grams
- 2 cup All-purpose flour – 250 grams
- 4 teaspoon Baking powder
- ½ teaspoon Salt
- 1 teaspoon Orange zest
- 6 tablespoon Unsalted butter, grated and frozen – 85 grams
- ⅓ cup Milk – 75 grams
- 3 tablespoon Honey – 63 grams
- 1 Large egg – 50 grams
- 1 Egg yolk
- ½ teaspoon Almond extract
- ½ teaspoon Vanilla extract
- 1 cup Rhubarb (cut into ¼-inch pieces) – 120 grams
Icing and Garnish
- 1 cup Powdered sugar
- 1 tablespoon Orange juice
- 2 teaspoon Milk
- ¼ teaspoon Orange zest
- 2 tablespoon Pistachios (finely chopped) – 17 grams
Instructions
- Process Pistachios. Add ⅓ cup Raw pistachios and ¼ cup Sugar to a food processor and pulse until the pistachios are finely ground, leaving just a few small pieces for texture.
- Mix Dry Ingredients. In a large bowl, whisk together 2 cup All-purpose flour, 4 teaspoon Baking powder, ½ teaspoon Salt, 1 teaspoon Orange zest, and the ground pistachio mixture.
- Add Butter. Toss 6 tablespoon Unsalted butter, grated and frozen into the flour mixture until every piece is coated. Note: If your butter is not fully frozen, you can use a pastry cutter or pastry blender and cut it into the flour mixture and then freeze the flour mixture for 30 minutes before continuing the recipe.
- Make the Wet Mixture. In a separate bowl, whisk together the ⅓ cup Milk, 3 tablespoon Honey, 1 Large egg, 1 Egg yolk, ½ teaspoon Almond extract, and ½ teaspoon Vanilla extract.
- Mix. Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula just a few times. The dough will still look shaggy.
- Add Rhubarb. Fold in 1 cup Rhubarb (cut into ¼-inch pieces) and continue mixing gently until the dough comes together. Avoid overworking the dough to keep the scones tender.
- Form. Transfer the dough to your work surface and gently pat it into an 8-inch circle about 1½ inches thick. Cut into 8 wedges using a bench scraper or sharp knife.
- Arrange, Chill and Preheat Oven. Arrange the scones on a parchment paper-lined baking sheet and freeze for 30 minutes. Preheat your oven to 425°F (220°C) while the scones chill.
- Brush. Brush the top of the scones with a little milk before baking.
- Bake. Bake for 16–18 minutes in your preheated oven until the tops are lightly golden brown and just set when gently touched. Let the scones cool on the baking sheet for about 10 minutes.
- Make Icing. In a small bowl, whisk together 1 cup Powdered sugar, 1 tablespoon Orange juice, 2 teaspoon Milk, and ¼ teaspoon Orange zest until smooth.
- Glaze and Garnish. Spoon the glaze over the slightly warm (not hot) scones and finish with 2 tablespoon Pistachios (finely chopped). Allow the icing to set before serving or storing. Serve with clotted or whipped cream.
Notes
- Fresh Rhubarb: Wouldn’t be a rhubarb scone recipe without tart rhubarb. I recommend you make this during rhubarb season in the spring and early summer. You could also use frozen rhubarb, but you should let it drain in a sieve.
- Raw Pistachios: I like adding ground nuts to my scone base. I think they add a nice, subtle flavor but also texture to the finished scone. You can use pre-ground raw pistachios or grind your own in a food processor. Pecans or almonds can be substituted.
- Unsalted Butter: The trick to a flaky scone is cold butter. I recommend you freeze the butter and grate it (or grate it onto a plate and freeze it). This really helps give you those flaky layers we’re after.
- Keep every ingredient as cold as possible, especially the butter. Frozen grated butter creates beautiful flaky layers as it melts during baking.
- Don’t overmix the dough. Mix only until everything comes together to avoid dense or tough scones.
- Freeze the shaped scones before baking for 30 minutes. This helps them rise taller and spread less in the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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