Introduction: Rhubarb Scones

About: My husband calls me a Maker. My colleagues and students call me a great Creator from the kitchen. My family calls me Handy. My friends call me a great Innovator using upcyled materials. I call myself Lesa, I e…

Rhubarb was the first item I was able to harvest from my garden this year. It is one of those fruits that don’t need a lot of attention but will grow anywhere. Many people don’t like rhubarb as it is difficult to get rid of but I am glad we have this sour fruit.

The one question that was weighing on my mind was "What to make with my first harvest?" I could make a pie, jam, ice cream or a cake but my husband enjoys scones for breakfast and they are quick to make. I thought this would be brilliant to combine my first harvest from the garden into a scone recipe.

I have added Orange into this recipe to add some sweetness and citrus notes.

This recipe makes 12 scones.


- 2 1/4 cups of Flour

- 1 TBSP Baking Powder

- 1/4 cup Sugar

- 1/2 tsp Kosher Salt

- 1/4 cup Canola Oil

- 1/4 cup Milk

- 2 Eggs

- 1 TBSP Grated Orange Zest

- 1 cup Finely Diced Fresh Rhubarb

Step 1: Your Tools

- Chef Knife or a Large knife you feel comfortable chopping with.

- Large wooden spoon.

- Chopping board.

- Medium size bowl

- 1/2 cup Wet Glass measurement

- 1 cup measurement

- 1/4 cup measurement

- 1 TBSP

- 1 tsp

- 1/2 tsp

- Rubber Spatula

Step 2: Mix the Dry Ingredients Together

- Before you begin, preheat your oven to 425*

- In a medium size bowl whisk together Flour, Baking Powder, Sugar and Salt.

* Please Note - The pictures of ingredients inside the bowls are for a double recipe.

Step 3: Mix the Wet Ingredients Together

- In another bowl, add Oil, Milk, Eggs and Orange Zest.

- Using a fork, whisk together until the eggs are mixed together.

Step 4: Dry Meets Wet

- Make a well in the center of the dry ingredients.

- Pour the wet ingredients into the well.

- Mix together.

Step 5: Add the Rhubarb

- Once the wet and the dry ingredients are mixed together, add the rhubarb.

- Mix the rhubarb to combine - don’t over mix.

Step 6: Let’s Roll!

- Lightly place flour onto your work surface.

- Using a rolling pin, roll out the dough to about 1/2 inch thick.

- Using a Round shaped cutter, cut out rounds and place them onto an oiled baking sheet.

Step 7: Bake Time!

- Bake for 13 minutes or until golden brown.

Step 8: Savour Your Hard Work.

- Serve warm with butter.

- Scones are great with a cup of tea or on there own.

- Enjoy!