Sour Cream Rhubarb Scones Recipe

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Sour Cream Rhubarb Scones are the perfect treat for a cozy morning, paired with a cup of coffee or an afternoon tea break. What makes this recipe so special, though, is how simple yet indulgent it feels. The sour cream adds an almost magical softness to the dough, while rhubarb keeps each bite fresh and exciting.

How to make Sour Cream Rhubarb Scones

Sour Cream Rhubarb Scones are tender, buttery scones made with fresh or frozen rhubarb and sour cream. The sour cream adds moisture and richness, creating a soft, flaky texture, while the rhubarb contributes a tart, fruity flavor that balances the sweetness of the pastry.

Ingredients

Dry Ingredients:

• 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar (plus a little extra for sprinkling)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients:

• 1/2 cup (120ml) sour cream
• 1 large egg
• 1 teaspoon vanilla extract

Other Additions:

• 1/2 cup (115g) cold unsalted butter (cut into cubes)
• 1 cup (125g) rhubarb (chopped into small pieces, about 1/2-inch cubes)
• Optional Topping:
• Sprinkle of turbinado sugar or granulated sugar for added crunch
• Milk or cream to brush the tops

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicon baking mat.
2. Wash and chop the rhubarb into small 1/2-inch pieces.
3. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
4. Add the cold, cubed butter to the flour mixture.
5. Using a pastry cutter, two forks, or your hands, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Small pea-sized pieces of butter throughout the dough are perfect, as they help make the scones flaky.
6. In a small bowl, whisk together the sour cream, egg, and vanilla extract.
7. Gradually pour the wet ingredients into the dry mixture. Stir gently until just combined. Be careful not to overmix!
8. Gently fold the chopped rhubarb into the dough. The dough will be sticky, but that’s normal.
9. Lightly flour your work surface and turn the dough out onto it.
10. Bring the dough together into a rough ball or disc without kneading it too much.
11. Pat the dough down into a disc about 1 inch thick.
12. Cut the disc into 8 wedges (or use a biscuit cutter for round scones).
13. Place the scones on your prepared baking sheet, leaving space between each piece for spreading.
14. Brush the tops with milk or cream and sprinkle with sugar for an extra golden crust.
15. Bake for 18-22 minutes or until the tops are golden brown and the scones feel firm.
16. Remove from the oven and let them cool slightly on a wire rack before serving.

Tips for Perfect Sour Cream Rhubarb Scones

• Cold butter and sour cream are key to achieving the scones’ flaky texture. Don’t let the ingredients sit out too long before combining them.
• Scones should be tender, not tough! Mixing the dough too much will develop the gluten in the flour and result in dense scones.
• Smaller rhubarb pieces will distribute more evenly through the dough and provide little tart bursts in every bite.
• If the dough feels too sticky or soft to work with, refrigerate it for 15-20 minutes before shaping.
• You can freeze unbaked scones on a tray, then transfer them to a freezer bag. Bake them straight from frozen, adding a minute or two to the bake time.
• Sprinkle a hint of cinnamon or orange zest into the dough for an extra layer of flavor.

Ingredients Substitutes

There are plenty of ways to swap ingredients in this Sour Cream Rhubarb Scones recipe without compromising too much on flavor or texture.

1. All-Purpose Flour

This is the base of the scone dough, but there are great alternatives if you need to switch it up:

• Whole Wheat Flour: Use equal amounts for a nuttier, more wholesome scone. Note that this might result in a slightly denser texture.
• Gluten-Free Flour Blend: Use a 1:1 gluten-free flour mix (such as Bob’s Red Mill or King Arthur) to make these scones gluten-free. Ensure the blend includes xanthan gum or a similar binding agent.
• Almond Flour or Oat Flour: These can replace up to 50% of the flour, but keep some all-purpose or a gluten-free blend for structure.

2. Sour Cream

Sour cream adds creaminess and moisture to the dough, but here are some excellent substitutes:

• Greek Yogurt (Plain, Full-Fat): The best substitute for sour cream. It mimics sour cream’s texture and tangy flavor perfectly. Use it 1:1.
• Buttermilk: Replace sour cream with an equal amount of buttermilk. Keep in mind that buttermilk is thinner, so you might need to use a bit less or add a touch more flour.
• Cream Cheese (Softened): For richness, mix cream cheese with a splash of milk to achieve sour cream’s consistency.
• Coconut Yogurt or Dairy-Free Yogurt: For a dairy-free option, use plain unsweetened coconut yogurt.
• Cashew Cream: A homemade cashew cream made by blending soaked cashews with a splash of lemon juice and water can be a plant-based alternative.

3. Rhubarb

If rhubarb isn’t available in your area or you’d like to use something else, try these options:

• Frozen Rhubarb: If you can’t find fresh rhubarb, frozen rhubarb works well. Make sure to thaw it and pat it dry to remove excess moisture.
• Strawberries: Strawberries provide a sweet-tangy flavor similar to rhubarb. Chop them into small pieces to mimic rhubarb chunks.
• Cranberries (Fresh or Dried): Fresh cranberries can replicate rhubarb’s tartness, while dried cranberries will add a chewy, sweeter burst of flavor.
• Chopped Apples (like Granny Smith): For a mildly tart substitute, chopped apples work wonderfully.
• Chopped Pears or Peaches: Perfect for a sweeter spin on the recipe.

4. Unsalted Butter

Butter provides richness and flakiness in scones, and cold butter is critical to achieving the right texture. Here are some alternatives:

• Salted Butter: Same texture as unsalted butter but with added salt. If using salted butter, reduce the salt in the recipe to balance the flavors.
• Coconut Oil (Solidified): Use solid coconut oil as a plant-based alternative. Chill it before incorporating, and keep in mind that it may slightly alter the flavor.
• Vegan Butter: A great substitute for a dairy-free option. Brands like Earth Balance or Miyoko’s work well.
• Lard or Shortening: These can replicate butter’s flakiness but may not give the same buttery flavor.

5. Granulated Sugar

Sugar adds sweetness to balance the tartness of the rhubarb. For alternative sweetener options:

• Brown Sugar: Adds a slightly deeper, caramel-like sweetness. Use in equal amounts.
• Coconut Sugar: A natural, minimally refined sweetener with a rich flavor. Substitute 1:1, but note the darker color.
• Maple Syrup or Honey: For liquid sweeteners, reduce the amount slightly and adjust the dry ingredients to compensate for the added moisture.
• Stevia or Monk Fruit Sweeteners: Use a sugar replacement for a low-calorie or diabetic-friendly option (check the brand for exact conversion measurements).

6. Baking Powder and Baking Soda

These leavening agents help the Sour Cream Rhubarb Scones rise. To replace them:

• Self-Rising Flour: If you’re using self-rising flour, omit the baking powder and salt in the recipe.
• Make Your Own Substitutes: Replace 1 teaspoon of baking powder with 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar.

Final Thoughts

Once you bake these Sour Cream Rhubarb Scones, you’ll fall in love with their tangy-sweet flavor and flaky texture. They’re perfect for spring or summer, especially when rhubarb is in season.

More Rhubarb Recipes:

• Rhubarb Scones Recipe
• Copycat Taste of Home Rhubarb Dream Bars Recipe