Rhubarb-Scones With Cinnamon

by Pauline M.
(Ontario, Canada)

I like cinnamon rhubarb-scones (any type) better than a piece of cake or a cookie as a treat.

There's something about biscuits fresh out of the oven or from a Bakery that are just so addictive. Spread the tops with cinnamon butter to top it off, or eat them without. A maple-flavored or ginger-flavored butter makes a nice spread for these scones too.


Ingredients Needed for Rhubarb-Scones

1 cup rhubarb pieces chopped up small

2 tablespoons white sugar

Mix the rhubarb pieces in sugar and set aside in a dish to coat well.


Preheat Oven to 400 degrees F.

Mixture for rhubarb-scones

1 cup of milk

pinch of salt

2 cups all purpose white flour

1/2 cup butter at room temperature

2 tsp. baking powder


In a mixing bowl, combine the dry ingredients and then add in the butter. Add milk in slowly, a little at a time to make your dough.

Once the dough is made, fold in the sugar coated rhubarb pieces.

Using a muffin tin is best for uniform sizes of scones. Drop dough mixture in by large spoon-fulls.

Bake 15-20 minutes at 400 degrees F. Remove from the oven when they have turned a golden brown in color.

This recipe will make at least 12 rhubarb-scones.

For an added treat, make up some cinnamon butter to spread on the scones while warm.

Cinnamon butter is easy to make. Just take a half stick of soft butter and add ground cinnamon by the teaspoon to your taste. If you prefer a maple flavor, a teaspoon of brown sugar or maple syrup in the butter mixed well tastes great.