Rhubarb Scones with Greek Yogurt

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What makes these scones extra special? Greek yogurt! Trust me, Greek yogurt takes these scones to another level. Not only does it create a beautifully moist texture, but its natural tang pairs so effortlessly with the rhubarb’s zing. This Rhubarb Scones with Greek Yogurt recipe is easy enough for a laid-back weekend breakfast yet elegant enough to serve at a tea party with friends. Plus, it’s surprisingly versatile—you can enjoy these scones with whipped cream, a drizzle of honey, or a simple dollop of your favorite jam.

How to make Rhubarb Scones with Greek Yogurt

Rhubarb Scones with Greek Yogurt are tender, lightly sweet baked pastries made with fresh rhubarb and Greek yogurt. The yogurt adds moisture, a subtle tangy flavor, and helps create a soft, fluffy texture while reducing the need for large amounts of butter or cream.

Ingredients

Here’s everything you’ll need to whip up about 8-10 scones:

For the Scones:

• 2 cups (250g) all-purpose flour (plus extra for dusting)
• 1/3 cup (67g) granulated sugar (adjust based on sweetness preference)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick or 113g) cold unsalted butter, cubed
• 2/3 cup (150g) Greek yogurt (plain, full-fat or 2% works best)
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup (120g) fresh rhubarb, finely chopped
• Optional: 1/4 teaspoon ground cinnamon or zest of 1 lemon for additional flavor
• Optional: Coarse sugar for sprinkling on top

For the Glaze (Optional):

• 1/2 cup powdered sugar
• 1–2 tablespoons milk or lemon juice for added tang
• 1/4 teaspoon vanilla extract

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Wash the rhubarb, then slice it thinly into small, even pieces (about 1/4–1/2 inch thick). Set aside.
3. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until fully combined. If using cinnamon or lemon zest, add it to the dry mix.
4. Add the cold, cubed butter to the flour mixture. Using a pastry blender, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. You want small pea-sized pieces of butter dispersed throughout—this ensures flaky scones.
5. In a small bowl, whisk together the Greek yogurt, egg, and vanilla extract until smooth. This will be your wet mixture.
6. Pour the wet mixture into the bowl with the dry ingredients. Gently fold them together, being careful not to overmix. The dough will be shaggy and slightly sticky.
7. Add the chopped rhubarb, gently folding it into the dough until evenly distributed.
8. Lightly flour your work surface and turn the dough out onto it. Gently knead the dough 3–4 times to bring it together without overworking it (this keeps the scones tender).
9. Flatten the dough into a disk about 1 inch (2.5 cm) thick. If you prefer smaller scones, divide the dough into two smaller discs.
10. Slice the dough into wedges (like a pie) or use a round biscuit cutter for circular scones. Avoid twisting when using a cutter, as it can interfere with the rise.
11. Transfer the scones to the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
12. Optionally, brush the tops with milk or cream for a golden finish and sprinkle with coarse sugar for added crunch and sweetness.
13. Bake for 15–18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
14. Remove the scones from the oven and let them cool on a wire rack for at least 10 minutes.
15. In a small bowl, whisk together the powdered sugar, milk or lemon juice, and vanilla extract until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.
16. Drizzle the glaze over the cooled scones and allow to set before serving.

Helpful Tips for Perfect Rhubarb Scones

• Keep Ingredients Cold: Cold butter and Greek yogurt are key to tender, flaky scones. Avoid overworking the dough, as this can warm the butter and make the texture dense.
• Prep Rhubarb Ahead: Make sure your rhubarb is chopped finely. If you’re worried about it being too tart, toss the pieces in a teaspoon of sugar before mixing them into the dough.
• Don’t Overmix: Once you’ve combined the wet and dry ingredients, stir just until a shaggy dough forms—overmixing can make your scones tough.
• Chill Before Baking: For the best rise, chill the shaped scones in the fridge for 15–20 minutes before baking. This firms up the butter and keeps its pieces intact during baking.
• Storage Tips: These scones are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days. To keep them longer, freeze the baked scones (before glazing), defrost, and warm them gently in the oven before serving.

Ingredients Substitutes

If you’re planning to make Rhubarb Scones with Greek Yogurt but need to swap out some ingredients—don’t worry! Scones are surprisingly flexible, and with a few thoughtful substitutions, you can still end up with a delicious batch.

1. Flour Substitutes

The foundation of scones usually involves all-purpose flour, but here are alternatives:

• Whole Wheat Flour: Use whole wheat flour for a nuttier flavor and added nutrients. Substitute up to 50% of the all-purpose flour to maintain lightness.
• Gluten-Free Flour: A 1:1 gluten-free baking flour blend usually works well for scones. Ensure your blend contains xanthan gum or similar binding agents.
• Almond Flour: For a gluten-free and slightly nutty option, combine almond flour with a gluten-free all-purpose blend (almond flour alone may make the dough too crumbly).

2. Sugar Substitutes

Granulated sugar is used for mild sweetness, but there are alternatives:

• Brown Sugar: Adds a hint of caramel-like richness. Great for balancing rhubarb’s tartness.
• Coconut Sugar: A natural sweetener with a slightly earthy flavor. Swap it 1:1 for granulated sugar.
• Honey or Maple Syrup: These liquid sweeteners can be used, but reduce the Greek yogurt by 1–2 tablespoons to adjust dough moisture.
• Stevia or Monk Fruit Sweetener: For a low-sugar option, use a zero-calorie sweetener in equivalent amounts, following manufacturer guidelines.

3. Greek Yogurt Substitutes

Greek yogurt is one of the star ingredients thanks to its moisture and tang, but you can replace it if needed:

• Sour Cream: A classic swap for Greek yogurt. It has a similar tang and creamy texture.
• Regular Yogurt: Use plain, non-strained yogurt, but reduce the quantity slightly to avoid extra moisture.
• Buttermilk: Adds both acidity and moisture, making it a good substitute. Start with a slightly smaller amount (about 1/2 cup) and add more if needed.
• Ricotta Cheese: For a creamier, slightly sweeter option, ricotta cheese works as a substitute. Expect a denser texture in the scones.
• Plant-Based Yogurt: If you’re aiming for a dairy-free option, use coconut, almond, or soy yogurt. Make sure it’s unsweetened and plain, and adjust flavoring accordingly.

4. Butter Substitutes

Cold butter is responsible for the flaky, rich texture of scones. If you don’t have butter or prefer alternatives:

• Plant-Based Butter or Margarine: Works well in place of butter for vegan-friendly scones. Choose one designed for baking.
• Coconut Oil: Solidified coconut oil can work in the same quantity. This will slightly alter the flavor, adding a subtle coconut note.
• Cream Cheese: Adds richness and tang, similar to butter, but may create a denser texture.
• Lard or Shortening: These options have a neutral flavor and create flaky scones, but lack the buttery taste.

5. Rhubarb Substitutes

Rhubarb’s tart flavor contributes to the uniqueness of the recipe, but you can use these alternatives if rhubarb is unavailable:

• Strawberries: Fresh or frozen strawberries can replicate the sweetness and juiciness while providing a similar texture.
• Apples: Chopped tart apples (like Granny Smith) mimic rhubarb’s acidity. Toss in a little lemon zest to boost the flavor.
• Cranberries: Fresh or dried cranberries offer a similar tart profile to rhubarb. If using dried cranberries, rehydrate them in water to soften them.
• Gooseberries: Their tangy flavor is very close to rhubarb’s, making them a great substitute.
• Frozen or Canned Rhubarb: If fresh rhubarb is unavailable, frozen or canned versions work well. Be sure to thaw and drain thoroughly before usage.

6. Egg Substitutes

Eggs provide structure and binding, but there are several alternatives:

• Flaxseed Meal: Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water to make a “flax egg.”
• Chia Seeds: Similar to flax, mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it gel.
• Applesauce: Use 1/4 cup unsweetened applesauce as a substitute for one egg. This will slightly sweeten the scones.
• Mashed Banana: 1/4 cup of mashed banana can replace one egg. Best used in recipes where fruity flavors complement the dough.
• Aquafaba: The liquid from a can of chickpeas works as an egg substitute. Use 3 tablespoons per egg.

Final Thoughts

These warm and buttery Rhubarb Scones with Greek Yogurt are the perfect blend of tart, sweet, and tender. Pair them with a hot cup of tea or coffee, and you’ve got yourself the ultimate cozy treat.

More Rhubarb Recipes:

• Strawberry Rhubarb Scones Recipe
• Rhubarb Scones Recipe with Lemon Glaze