Royal Rhubarb Ginger Scones

I confess, I’m excited about the Royal wedding. My great grandmother grew up in England, after all, emigrating to the US as a teenager. (Technically, my grandfather’s family also had British origins, but as they came to America in the 1600s I think that’s stretching things a bit.) So I plan to set the alarm early on Friday, sip tea out of my great-great-grandmother’s china and enjoy a scone while watching the festivities. These rhubarb scones are the perfect blend of sweet, tart and spicy to wake you up. Too many rhubarb recipes drown rhubarb’s pleasant tang in sugar or cover it up entirely with strawberries — these go in the other direction, boosting the spice with little bits of crystallized ginger.

british rhubarb ginger scones

Recipe: Rhubarb Ginger Scones
adapted from Epicurious


  • 2 cups unbleached all-purpose flour
  • 1/4 cup plus 1 tablespoon organic cane sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped rhubarb (about 2 stalks)
  • 2 tablespoons candied ginger, finely chopped
  • 1 1/4 cups plus 2 tablespoons heavy cream
Preheat oven to 425 degrees.
In mixing bowl, combine flour, 1/4 cup sugar, baking powder and salt. Add cream and mix on low speed (or by hand) until just combined.
Turn dough out onto a lightly-floured cutting board and gently knead the rhubarb and ginger into the dough.  Shape it into a round disk, about 1-inch thick, and then cut into wedges.
Prepare a baking sheet with parchment paper and set the wedges onto the baking sheet. Brush with the reserved 2 tablespoons of cream, then sprinkle 1 tablespoon sugar over the top. Bake for about 15 minutes, until lightly browned. Cool, and enjoy! Makes 8-12 scones, depending on how big you slice them.

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7 Responses to “Royal Rhubarb Ginger Scones”

  1. Christie Smith

    So excited to find a new way to use rhubarb! Looks delicious, and relatively simple.
    Christie Smith´s last blog post ..Popeye PestoMy ComLuv Profile

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