Roasted Rhubarb and Buttermilk Scones with Brown Sugar Recipe

When I decided I wanted rhubarb-buttermilk-brown sugar scones, I began, as I often do, by looking for a dependable buttermilk scone recipe to adapt. After trying a popular online recipe that produced an overly wet, sticky dough and muffin-like results instead of flaky scones, I turned to my bookshelves. I found Beth Hensberger’s The Best Quick Breads and used her richer buttermilk-scone formula as my starting point. The proportions in the dough are Hensberger’s, but I made several purposeful changes to get the texture and flavor I wanted.

Key adjustments I made include substituting some brown sugar for white sugar, replacing the original figs and walnuts with roasted rhubarb, grating frozen butter into the flour rather than cutting in cold butter, and using a folding technique to create layers. That folding technique—spreading the roasted rhubarb on the rolled dough and folding it like a business letter—adds a laminated effect that encourages flakiness. I learned the method from Claudia Brick’s work on The Brick Kitchen (mentioned here as a source, without linking), and it builds on techniques developed by other bakers.

For a home baker without formal pastry training, following trusted recipes for proportions is a smart move. Once the basic ratios were in place, I focused on technique to produce flaky layers. The two most important technical changes are: (1) grating frozen butter into the dry ingredients, and (2) freezing the rolled dough before cutting. Together these steps keep the butter solid and minimize compression of the dough, resulting in lift and a tender, flaky crumb.

Roasted Rhubarb, Buttermilk, and Brown Sugar Scones

A rich, flaky scone that highlights tart roasted rhubarb and brown sugar. Loosely adapted from Beth Hensberger’s The Best Quick Breads, this version emphasizes cold ingredients and layering for maximum flakiness.

Course: Breakfast
Keywords: buttermilk scones, rhubarb, scones, brown sugar

Ingredients

• 4 tbsp granulated sugar, divided
• 1/2 lb. (224 g) rhubarb, chopped into approximately 1-inch pieces
• 3 cups (387 g) all-purpose flour
• 3 tbsp firmly packed brown sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168 g) unsalted butter, frozen
• 1/2 tsp vanilla bean paste or extract
• 1 cup cold buttermilk
• 2 tbsp heavy cream (optional)
• 2 tbsp turbinado or coarse sugar for sprinkling

Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Toss the rhubarb with 2 tablespoons of granulated sugar and spread it in a single layer on the prepared sheet. Roast for 15–20 minutes, until the rhubarb releases liquid that bubbles and just begins to caramelize. Transfer the roasted rhubarb to a plate to cool; discard or reserve the syrup for another use.
3. When the rhubarb has cooled to room temperature, whisk together the flour, baking powder, baking soda, and salt in a large bowl. Add the remaining 2 tablespoons granulated sugar and the brown sugar, then chill the bowl in the freezer for about 5 minutes to keep the mixture cold.
4. Using the large holes of a box grater, grate the frozen butter directly into the chilled flour mixture, tossing occasionally to distribute it. If the mixture warms, return it to the freezer briefly. Once the butter is fully grated in, chill the bowl again for a few minutes.
5. Whisk the vanilla into the cold buttermilk. Remove the flour-butter mixture from the freezer, make a small well, and pour in the buttermilk. Fold with a rubber spatula until mostly incorporated, then gently use your hands to bring the dough together into a rough mass.
6. Turn the dough onto a lightly floured sheet of parchment and knead just a few times to fully combine. Press or roll into a rectangle about 9 x 12 inches. Spread the roasted rhubarb evenly over the dough, fold the rectangle into thirds like a business letter to encase the fruit, and gently press or roll the folded dough back into a rectangle about 1 1/4 inches thick.
7. Transfer the dough (on the parchment) to a baking sheet and freeze for 30–45 minutes. This step firms the butter and makes for clean cutting.
8. Remove the semi-frozen dough and place it on a work surface. Using a lightly floured 2 to 2 1/2-inch round cutter, press straight down (do not twist) to cut 10–12 scones. Arrange them 1–2 inches apart on a parchment-lined baking sheet. Press the scraps together, chill briefly if needed, and cut the remaining scones.
9. If baking later, freeze the cut scones solid on a sheet for at least 2 hours, then transfer to a freezer bag. To bake from frozen, place scones on a parchment-lined sheet and preheat the oven to 425°F.
10. Just before baking, optionally brush the tops with heavy cream and sprinkle with turbinado sugar. Place the scones in the oven, reduce the temperature to 400°F (200°C), and bake until risen and light golden—about 23–25 minutes if baking from frozen. Cool briefly on the pan, then serve warm.

Recipe Notes

• Grating frozen butter creates small, cold pieces that distribute evenly through the dough. To make grating easier, leave about 2 tablespoons attached to each stick as a “handle” while you grate the rest.
• Keeping all ingredients and the dough cold is essential for flaky scones. The repeated chilling steps add a bit of time, but they significantly improve texture.
• If the dough sticks when folding, a bench scraper helps lift it from the parchment for a cleaner fold.
• Brushing with cream is optional; it promotes browning and shine. Don’t skip the turbinado sugar—its coarse crystals add a pleasant crunch and balance the rhubarb’s tartness.

These scones reward a little patience. By keeping the butter and dough cold, grating the butter, and folding in the roasted rhubarb, you get a tender, layered scone with bright fruit flavor and a hint of caramel from the roasted rhubarb. Enjoy them warm, with or without butter.