Rhubarb Scone Cake


These are scones for the person who can’t be bothered to make cute little triangles. Simply roll the dough out flat, smear on the fruit, roll and bake. And, what do you get for being this lazy? Gorgeous swirls in a tender crumb. Not bad, eh?

This scone recipe is adapted from the Macrina Bakery Almond-Cherry Scone recipe. This has to be one of my favorite cookbooks… and it’s coming out this fall in paperback! Amazon currently has pre-orders on sale for only $12.97 (about $7 off). The hardback edition is also on sale for $19 (from $30!)

Rhubarb Scone Cake
3 to 4 stalks of rhubarb, trimmed and washed (but not peeled) and slice to 1/4 inch
2 T sugar
2 T lemon juice

1 1/2 cup flour (plus a bit more for kneading)
1/4 cup cane sugar
1 t baking powder
1/2 t baking soda
5 T cold unsalted butter
1 t vanilla
1 egg

Start by making the rhubarb mash. Heat rhubarb, lemon juice and sugar of low heat until the rhubarb has broken down, about 20 to 30 minutes, stirring occasionally. Remove from heat.

Preheat oven to 350F.

Sift the flour, baking powder, baking soda and sugar into a medium bowl. Using a pastry knife, cut the butter into the flour mixture until it looks like very course crumbs. In a separate small bowl, beat the egg and vanilla until light. Add to the flour mixture and stir with a fork until almost all combined. Then, use your fingertips to form the dough into a ball. Kneed on a floured surface for about 3 minutes, folding the dough over itself and turning 1/4 turn after each fold. Let the dough rest for about 5 minutes. Then, roll out into a rectangle, about 6×10. Spread a thin layer of the rhubarb over the dough. Then roll into a log from one of the 6 inch sides. Pinch ends and seam to seal.

Place the roll on parchment, seal side down. Bake until golden brown on top, 25 to 35 minutes. Let cool for about 10 minutes. Dust with powdered sugar, and slice at an angle to serve.

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15 thoughts on “Rhubarb Scone Cake

  1. These were extremely yummy – they really hit the spot after my 10 mile run this weekend. And when I got up to watch the soccer match. And when I was just lazing around on the couch on Sunday afternoon. And before I went to bed on Sunday night. Hmm. Maybe I should have run more.

  2. That sounds good! I have never eaten scones prepared in this way. It is definitely a recipe to try since I have rhubarb puree lying around…

  3. Thanks all!

    Lobstersquad – don’t worry, this one is really easy. And if it gets a bit off kilter, it’s really not a problem. It still looks gorgeous.

    Bea – I wish I could send you some! It’s growing in the garden plus I get a ton in my weekly market basket. I love it too, but it’s coming out my ears!

  4. Mmm, looks yummy, though just 1/3 cup of flour doesn’t look like enough … is this really the right amount?

  5. I’m kind of wondering about the dough.. I know scones are a bit on the dry side, but this is kind of scaring me.
    But it rolled okay.. I guess I’ll know when it comes out of the oven. I kind of feel like it needs milk or cream.

    Either way, I love this entry, & that cafe!! This is most definitely one of my favorite entries.

  6. hmm.. just wondering.. is this missing 3/4 cup of buttermilk by any chance?
    Or did you omit that from the original recipe?

    Sorry to be such a bother.

  7. Hi Babyjolie,

    hmm. well, I didn’t think so. However, I did do a look back at the original recipe and you are right, it did include some buttermilk. However, it’s been over 2 years since I posted this, and it is certainly possible. I haven’t made this particular recipe since… I fell in love with a different Macrina scone recipe, that uses whipped cream (instead of the butter).


  8. It definitely needs either buttermilk, heavy cream, or half & half. This is my third time at making it and it’s next to impossible, to roll out without one of these ingredients. It’s a great recipe and thanks for sharing. 6.21.12 Shirley

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