Roasted Rhubarb Scones with White Chocolate are a decadent treat for breakfast or an afternoon snack. Perfect with coffee!
Scones are one of my very favorite morning indulgences. I know they're high in fat, and consequently also high in calories, but sometimes that just doesn't matter.
My favorite scones are filled with fruit and something sweet like chocolate. Since my cooking is always inspired by my garden and whatever happens to be in season in the moment during the summer, I made Roasted Rhubarb and White Chocolate Scones.
How to Make Roasted Rhubarb Scones with White Chocolate
This is my second attempt at rhubarb scones. The first batch I made a few weeks ago was okay, but not blog-worthy. Lucky for you, I got it right this time.
I think the biggest problem with baking with rhubarb is that it can very quickly turn your scones (or muffins, or cakes) into a soggy mess, since it releases so much liquid during cooking.
But roasting the rhubarb with a little sugar before stirring it into the batter (or folding it into the dough, in this case) solves that problem, because the extra moisture has already been cooked out.
You could even roast up a big batch of rhubarb and keep it in the freezer to use throughout the winter. Or use the roasted rhubarb as a topping for yogurt, toast, or cereal.
Serve these scones with a piece of fruit or some yogurt for an indulgent breakfast, and don't forget the coffee!
Roasted Rhubarb Scones with White Chocolate Ingredients
- Rhubarb - note that if you don't grow rhubarb in your own garden, try asking your neighbors if they're willing to share. Or you might be able to find it at your local farmer's market in the spring and early summer.
- Granulated sugar - you will be using granulated sugar both for roasting the rhubarb as well as in the scone dough.
- Frozen unsalted butter - you want the butter to be frozen when you use it, because you'll be grating it with a box grater. If you try to grate butter that's not frozen, it's much messier and doesn't come out cleanly grated.
- All-purpose flour
- Whole wheat flour - I almost always add a little whole wheat flour to my baked goods. If you don't have any or don't want to, simply replace it with an equal amount of all-purpose flour.
- Baking powder
- Salt
- Baking soda
- Plain Greek yogurt - or use vanilla Greek yogurt
- Large egg
- Vanilla
- White chocolate chips or chunks
- Coarse sanding sugar or turbinado sugar - this is for sprinkling on top of scones
Want more rhubarb recipes?
Roasted Rhubarb Scones Nutrition Notes
The nutrition information in the recipe below is for one scone; if you use the recipe to make 8 scones. If you make your scones larger (or smaller) than this, the nutrition information will vary accordingly.
Roasted Rhubarb Scones with White Chocolate
Equipment
- Box Grater to grate the butter
- Bench Scraper optional, but helpful
Ingredients
- 2 large stalks rhubarb sliced ½" thick (about 2 cups)
- 1 Tablespoon granulated sugar
- 8 Tablespoons frozen unsalted butter (1 stick)
- 1 ½ cups all purpose flour
- ½ cup whole wheat flour
- ⅓ cup cup granulated sugar (plus extra for sprinkling)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup plain Greek yogurt
- 1 large egg
- 1 teaspoon vanilla
- ½ cup white chocolate chips or chunks
- coarse sanding sugar or turbinado sugar optional, for sprinkling on top of scones
Instructions
- Heat oven to 400°F and move rack to lower middle position. Toss the sliced rhubarb with 1 Tablespoon of sugar. Spread evenly over a baking sheet lined with a silicone baking mat or parchment paper and roast for 15-20 minutes, stirring halfway through. Set aside to cool. (Keep oven on to cook the scones)
- Grate 8 Tablespoons frozen unsalted butter using the large holes of a box grater. Transfer butter to a plate and place in the freezer to keep cold.
- Whisk together 1 ½ cups all purpose flour, ½ cup whole wheat flour, ⅓ cup cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda in a large bowl.
- Whisk together½ cup plain Greek yogurt, 1 large egg, and 1 teaspoon vanilla in a medium bowl.
- Stir the grated butter into the flour mixture until well incorporated. Stir in the yogurt mixture with a spoon or spatula. When most of the flour has been incorporated, transfer to a clean countertop and gently knead until no floury bits are left. Form into a 6x4" rectangle and place in the freezer on a plate for 10 minutes, until slightly chilled.
- Place the dough on a lightly floured countertop, and lightly dust the top with flour. Roll into a 12" square. Spread the roasted rhubarb and ½ cup white chocolate chips or chunks evenly over the dough. Using a bench scraper to help remove the dough from the counter, roll the dough into a log (as if you were making cinnamon buns). Press the log into a 4x12" rectangle and cut into 8 triangles (cut in half, then cut each half in half to form squares, then cut each square in half on the diagonal to form triangles).
- Place the triangles on a baking sheet lined with a silicone baking mat or parchment paper, and sprinkle lightly with coarse sanding sugar or turbinado sugar (use about 1 teaspoon total). Bake for 15-17 minutes, until golden brown on top.
Nutrition
lindsey says
these turned out amazing! I ended up making 12 scones instead of 8 and they are perfect.
Carissa says
I'm so glad you liked them!
Tseganesh says
Ammmaaaazzziiinnggg!! I was intimidated by by all the steps (like grating frozen butter 😳) but it was all worth it. The texture and flavor are unreal. Roasting the rhubarb was brilliant
Cher says
Lovely texture to these scones. Roasting the rhubarb is genius! I ended up subbing sour cream for the yogurt (as I had found my yogurt had wayyyyyy expired but I had already started the recipe so had to pull a last minute sub). Happy to report sour cream works well in this recipe too! Terrific recipe! Thank you
Jeannine Carpenter says
These were THE BEST! Thank you for this recipe.