Cucina Nicolina

  • Gluten-Free Recipes
  • Cookbook
menu icon
go to homepage
  • About
  • GF Spring Favorites
  • Recipe Index
  • Cookbook
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • GF Spring Favorites
    • Recipe Index
    • Cookbook
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    • A gluten free funfetti cupcake cut in half on a plate.
      Gluten-Free Funfetti Cupcakes
    • A loaf of porridge bread with a slice of bread.
      Leftover Porridge Bread
    • A cute bunny bread decorated with raisins.
      Homemade Bunny Bread
    • Cups of milk and plates of chocolate chip and walnut cookies.
      Chocolate Chip and Walnut Oatmeal Cookies
    • A loaf of no knead whole wheat bread on a white counter.
      No Knead Whole Wheat Bread
    • A bowl of vegetarian white chili served with cornbread.
      Vegetarian White Chili
    • A gluten free unicorn cake topped with sprinkles.
      Gluten Free Unicorn Cake
    • Slices of cranberry walnut bread cut from a loaf.
      No-Knead Cranberry Walnut Bread
    • A unicorn bar turned on its side on a plate with more bars.
      Unicorn Bars
    • A pitcher of homemade lemonade with lemons and glasses of lemonade.
      Homemade Lemonade
    • A loaf of cinnamon raisin bread on a wooden cutting board cut into slices.
      No Knead Cinnamon Raisin Bread
    • A bowl of gluten free chili on a napkin with a spoon in it.
      Gluten Free Chili
    Home » Recipes » Breakfast

    Rhubarb Scones

    Modified: Jan 15, 2024 · Published: Jan 26, 2018 by Nicole Spiridakis ·

    Jump to Recipe Print Recipe

    Inspired by a trip to Australia's Hunter Valley, these whole grain rhubarb scones are lush with butter and fragrant with tart rhubarb. Sweetened with honey and full of good fat from Greek yogurt, these lightly sweet rhubarb scones recipe is a keeper.

    I had a few things I meant to do before we left for a few days in The Hunter [Valley] -- I meant to pack the 'good camera' (my trusty DSLR) and I meant to bake a batch of rhubarb scones. I envisioned us sitting on the deck in the windy mornings sipping coffee and nibbling on flaky pastry. Alas, neither one of my intentions came to pass but I was sure to make a batch of scones upon our return.

    As it turned out, the scones weren't missed (my camera, that's another story! Note to self.). We had plenty to occupy our morning coffee, including gazing over a wide expanse of brilliant green broken up by olive groves and eucalyptus trees. After weeks of hot weather the temperatures dipped during our first night and we woke up to the sounds of wild birds and roosters, a cool breeze flowing through the window. On our first afternoon we watched kangaroos hop down to the cows' pond -- a novelty for we Americans -- and checked often for eggs at the chicken coop. There was something the weekend reminded me of ... oh yes, the many years spent weekending in Sonoma County or West Marin, hearing owls hooting at night and waking up in the woods. Nowadays, ensconced in peaceful suburbia, we still hear a plethora of birds throughout the day and I've spotted the occasional possum lurking in the backyard but there is nothing like getting out into the silence of the "country".

    I cooked a few meals in the open-air kitchen -- simple fare like grilled salmon, scrambled fresh eggs, white beans and spinach -- and we spent an afternoon driving through vineyards under the puffiest clouds. I truly love the coast but there was something about the open expanses and little valleys cut by winding streams that really called to me. Forever missing Northern California, we find little pockets of it elsewhere, and are grateful.

    A few more photos from our weekend and the recipe after the jump.

    Prevent your screen from going dark

    Rhubarb Scones

    Nicole Spiridakis
    I used the technique of folding the dough several times into a rectangle and then a square to give flaky layers but between you and me I couldn’t tell much of a difference. Next time I’ll just do the simpler method of patting out the dough and slicing the scones.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Breakfast
    Cuisine Australian
    Servings 8 scones
    Calories 319 kcal

    Ingredients
      

    • 2 ¼ cups spelt flour
    • 1 tablespoon baking powder
    • ½ teaspoon sea salt
    • ½ cup full fat Greek yogurt
    • 2 tablespoons honey
    • ¾ teaspoon pure vanilla extract
    • 1 large egg
    • 12 tablespoons unsalted butter , cold and cut into ½ -inch pieces
    • 4 stalks rhubarb , cut into ½-inch pieces

    Instructions
     

    • Heat oven to 400℉ and line two baking sheets with parchment paper.
    • In a large bowl, whisk together the flour, baking powder, and salt. In a medium bowl or liquid measuring cup, whisk the yogurt, honey, vanilla, and egg.
    • Add the butter to the dry ingredients and use a pastry cutter to cut it into the mixture until the pieces are the size of peas. Add the wet ingredients and fold with a spatula until just combined. Gently fold the rhubarb into the dough.
    • Turn the dough out onto a lightly floured piece of parchment paper. Knead the dough a few times, using extra flour if necessary. Pat into a rectangle and then cut into triangles. Place on parchment-lined baking sheets, place in the oven, and bake for about 20-25 minutes until bottoms are lightly browned. Remove, place on a wire baking rack, and let cool to room temperature.

    Nutrition

    Calories: 319kcalCarbohydrates: 30gProtein: 7gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 66mgSodium: 320mgPotassium: 34mgFiber: 5gSugar: 5gVitamin A: 555IUVitamin C: 0.03mgCalcium: 111mgIron: 2mg
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

    More Breakfast

    • Cups of tea and gluten free donut muffins.
      Gluten Free Donut Muffins
    • A chocolate chip muffin cut in half on a plate and a plate of muffins with a red napkin.
      Gluten Free Chocolate Chip Muffins
    • A gluten free orange cranberry muffin on a plate.
      Gluten Free Orange Cranberry Muffins
    • A bowl of banana chocolate chunk muffins and a cup of coffee.
      Banana Chocolate Chunk Muffins
    5 from 1 vote (1 rating without comment)

    I'd love to hear from you! Please leave me a note. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Welcome!

    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

    My Popular Recipes

    • An oat flour blueberry muffin is cut in half on a blue and white plate.
      Oat Flour Blueberry Muffins

    • Slices of oat flour cake on plates with the cake in the background.
      Oat Flour Cake

    • A piece of vanilla cake on a blue and white plate.
      Oat Flour Vanilla Cake

    • An oat flour scone on a plate.
      Oat Flour Scones


    Welcome Spring!

    • A slice of gluten free lemon curd cake on a plate near the cake.
      Gluten Free Lemon Curd Cake

    • A cup of tea, a slice of gluten free carrot cake with a fork, and the cake.
      Gluten Free Carrot Cake

    • A lemon and poppyseed cake cake on a white plate.
      Gluten Free Lemon and Poppyseed Cake

    • A slice of gluten free angel food cake with sliced strawberries and whipped cream.
      Gluten Free Angel Food Cake

    Footer

    ↑ back to top

    Info

    Terms and Conditions

    Privacy Policy

    Accessibility

    Newsletter

    Sign up for my newsletter

    About

    About Me

    Writing Work

    Contact

    © Copyright 2025 Cucina Nicolina

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.