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Rhubarb Scones with Orange and Pistachios on parchment paper lined baking sheet.
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Rhubarb Scones with Orange and Pistachios

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.
Prep Time30 minutes
Cook Time18 minutes
Chill Time30 minutes
Total Time1 hour 18 minutes
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American, Seasonal
Diet: Vegetarian
Servings: 8 Scones
Author: Luay Ghafari
Cost: $15

Ingredients

  • ⅓ cup Raw pistachios - 45 grams
  • ¼ cup Sugar - 50 grams
  • 2 cup All-purpose flour - 250 grams
  • 4 tsp Baking powder
  • ½ tsp Salt
  • 1 tsp Orange zest
  • 6 tbsp Unsalted butter, grated and frozen - 85 grams
  • ⅓ cup Milk - 75 grams
  • 3 tbsp Honey - 63 grams
  • 1 Large egg - 50 grams
  • 1 Egg yolk
  • ½ tsp Almond extract
  • ½ tsp Vanilla extract
  • 1 cup Rhubarb (cut into ¼-inch pieces) - 120 grams

Icing and Garnish

  • 1 cup Powdered sugar
  • 1 tbsp Orange juice
  • 2 tsp Milk
  • ¼ tsp Orange zest
  • 2 tbsp 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 tsp Baking powder, ½ tsp Salt, 1 tsp Orange zest, and the ground pistachio mixture.
  • Add Butter. Toss 6 tbsp 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 tbsp Honey, 1 Large egg, 1 Egg yolk, ½ tsp Almond extract, and ½ tsp 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 tbsp Orange juice, 2 tsp Milk, and ¼ tsp Orange zest until smooth.
  • Glaze and Garnish. Spoon the glaze over the slightly warm (not hot) scones and finish with 2 tbsp Pistachios (finely chopped). Allow the icing to set before serving or storing. Serve with clotted or whipped cream.

Notes

Refer to the post above if you need step-by-step recipe photos. 
Key Ingredient 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.
 
Tips for Success:
  • 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

Calories: 305kcal | Carbohydrates: 56g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 373mg | Potassium: 189mg | Fiber: 2g | Sugar: 14g | Vitamin A: 393IU | Vitamin C: 3mg | Calcium: 167mg | Iron: 2mg