Eggless Rhubarb Scones Recipe
Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more
This time-tested eggless rhubarb scones recipe puts rhubarb’s tart, versatile side to good use — perfect for tea time.
Rhubarb is incredibly versatile, with countless culinary uses — there are hundreds of rhubarb recipes to browse if you go looking. This post shares a tasty, time-tested eggless rhubarb scones recipe.
Although rhubarb is technically a vegetable, it’s usually put to the same culinary uses as fruit. The stalks can be eaten raw, but rhubarb is more commonly cooked with sugar for pies, crumbles and other desserts. It has a strong, tart taste — and remember, only the stalks are edible. The leaves and roots are high in oxalates, which is why they’re cut away during harvest.
Table of Contents
A Vegetable Used Like a Fruit
Rhubarb is technically a vegetable, but it’s usually put to the same culinary uses as fruit — the stalks can even be eaten raw, though it’s more common to cook rhubarb with sugar for pies, crumbles, and other desserts. It has a strong, tart taste of its own.
Only the Stalks Are Edible
Only the stalks of rhubarb are edible — the leaves and roots are high in oxalates, which is why they’re cut away and discarded while harvesting.
Tools you may need
Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more
How to Make Eggless Rhubarb Scones?
Ingredients List
- 320g flour
- 200g rhubarb, chopped
- 100g unsalted butter
- 2 tsp baking powder
- 60g caster sugar
- 100ml milk, 1 vanilla bean
- Ricotta, cream & lemon rind for the topping
Cooking Instructions
Prep the Rhubarb:
Toss the chopped rhubarb with 1 tablespoon of caster sugar and set aside.
Mix the Dry Ingredients:
Stir the baking powder, salt and sugar into the flour. Halve the vanilla bean, scrape out the seeds, and mix those in too.
Bring the Dough Together:
Rub the butter into the flour, then mix in the rhubarb along with the milk, bringing it together gently — don’t knead it. Cover and chill in the fridge for 30 minutes.
Shape:
Roll the dough out to about 2cm thick on a lightly floured surface. Cut into rounds about 12cm in diameter and place on a baking tray, leaving about 2cm between each.
Bake:
Bake in a preheated oven at 200°C (392°F) on the middle rack for 25 minutes, until golden brown.
Make the Topping:
Mix together the ricotta, cream, sugar and grated lemon rind.
Serve:
Serve the scones warm with the ricotta cream, or with clotted cream if you have it.
Serving Suggestions
Traditionally, scones are served with clotted cream — since that’s hard to come by in Switzerland, a Mascarpone-based topping has become the go-to substitute here. Try it:
With the ricotta cream: as given in the recipe, for a lighter option.
With Mascarpone: a rich, tangy alternative to clotted cream.
With jam: a spoonful alongside adds extra sweetness.
Tips for Eggless Rhubarb Scones
Don’t knead the dough: bring it together gently for a tender, flaky scone rather than a tough one.
Chill before baking: the 30-minute rest in the fridge helps the scones hold their shape.
No clotted cream? No problem: Mascarpone makes a good substitute if clotted cream isn’t available where you are.
More Ways to Use Rhubarb
This isn’t the only way rhubarb gets used here — it also turns up in a rhubarb lentil soup (sambar) and a rhubarb mixed fruit chutney, both worth trying once the season’s harvest is in.
Watch the Video
Recipe Card
Eggless Rhubarb Scones Recipe
- Total Time: 85
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Tender, eggless rhubarb scones with a tangy ricotta cream topping — a time-tested tea-time favorite.
Ingredients
- FOR THE SCONES
- 320g flour
- 200g rhubarb, peeled and chopped to 1cm thickness
- 100g unsalted butter
- ½ teaspoon salt
- 2 teaspoons baking powder
- 60g caster sugar
- 2 tablespoons extra milk, for glazing
- 100ml milk
- 1 vanilla bean
- FOR THE CREAM TOPPING
- 250g ricotta cheese
- 4 tablespoons full-fat cream
- 3 to 4 tablespoons caster sugar (to taste)
- Grated rind of half a lemon
Instructions
-
Prep the Rhubarb:
Toss the chopped rhubarb with 1 tablespoon of caster sugar and set aside.
-
Mix the Dry Ingredients:
Stir the baking powder, salt and sugar into the flour. Halve the vanilla bean, scrape out the seeds, and mix those in too.
-
Bring the Dough Together:
Rub the butter into the flour, then mix in the rhubarb along with the milk, bringing it together gently — don’t knead it. Cover and chill in the fridge for 30 minutes.
-
Shape:
Roll the dough out to about 2cm thick on a lightly floured surface. Cut into rounds about 12cm in diameter and place on a baking tray, leaving about 2cm between each.
-
Bake:
Bake in a preheated oven at 200°C (392°F) on the middle rack for 25 minutes, until golden brown.
-
Make the Topping:
Mix together the ricotta, cream, sugar and grated lemon rind.
-
Serve:
Serve the scones warm with the ricotta cream, or with clotted cream if you have it.
Notes
Don’t knead the dough — bring it together gently for a tender scone. If clotted cream isn’t available, Mascarpone makes a good substitute for the topping.
- Prep Time: 60
- Cook Time: 25
- Category: Breads
Nutrition
- Serving Size: 6
- Calories: 280
- Fat: 5
Frequently Asked Questions
Your feedback is valuable
If you try this recipe and love it, I would love if you come back and gave it 5 stars! Thank you so much for visiting Vital Fair Living – we’re so happy you’re here! I would love it if you can share this recipe using the social media buttons you see next to the post.
