Roasted Rhubarb and White Chocolate Scones Recipe

Roasted Rhubarb Scones with White Chocolate are a decadent treat for breakfast or an afternoon snack. Perfect with coffee!

Scones are one of my favorite morning indulgences. I know they’re rich and high in calories, but every so often a buttery, tender scone feels worth it. These scones combine tart roasted rhubarb with sweet white chocolate for a balanced, seasonal flavor that’s perfect with coffee or tea.

My cooking is often guided by the garden and whatever’s in season, so when rhubarb is ready I like to highlight it. The roasted rhubarb in this recipe concentrates its flavor and reduces excess moisture, which helps the scones stay light and flaky instead of becoming soggy.

How to Make Roasted Rhubarb Scones with White Chocolate

This is my second attempt at rhubarb scones, and I learned a few useful lessons. Rhubarb releases a lot of liquid when it cooks, and if you add it raw to scone dough it can turn the texture wet and heavy. Roasting the rhubarb first with a little sugar concentrates the flavor and removes excess moisture, so the pieces fold into the dough without making it wet.

You can roast a larger batch of rhubarb and freeze it for later use—frozen roasted rhubarb works well in baked goods or as a topping for yogurt, toast, or ice cream. These scones are best served warm, alongside fruit or yogurt, and of course a good cup of coffee.

Below you’ll find the ingredient list, equipment suggestions, step-by-step method, and nutrition notes. The recipe yields eight scones and takes about 35 minutes total, including roasting time.

Roasted Rhubarb Scones with White Chocolate Ingredients

• Rhubarb – 2 large stalks, sliced 1/2″ thick (about 2 cups)
• Granulated sugar – 1 tablespoon for roasting the rhubarb plus 1/3 cup for the dough (plus extra for sprinkling)
• Frozen unsalted butter – 8 tablespoons (1 stick), grated while frozen
• All-purpose flour – 1 1/2 cups
• Whole wheat flour – 1/2 cup (or substitute extra all-purpose flour if preferred)
• Baking powder – 1 teaspoon
• Salt – 1/2 teaspoon
• Baking soda – 1/4 teaspoon
• Plain Greek yogurt – 1/2 cup (vanilla yogurt may be used for extra sweetness)
• Large egg – 1
• Vanilla extract – 1 teaspoon
• White chocolate chips or chunks – 1/2 cup
• Coarse sanding sugar or turbinado sugar – optional, for sprinkling on top

Equipment

• Baking sheet
• Parchment paper or silicone baking mat
• Box grater (to grate frozen butter)
• Bench scraper (optional, helpful for rolling and transferring dough)

Servings, Time, and Notes

• Servings: 8 scones
• Prep time: about 20 minutes (plus 15–20 minutes to roast rhubarb)
• Cook time: 15–17 minutes
• Total time: roughly 35 minutes
• Calories: approximately 340 per scone (varies by portion size)

Step-by-Step Instructions

1. Preheat the oven to 400°F and position the rack in the lower-middle slot. Toss the sliced rhubarb with 1 tablespoon of granulated sugar and spread it evenly on a baking sheet lined with parchment or a silicone mat. Roast the rhubarb for 15–20 minutes, stirring once halfway through, until it is softened and slightly caramelized. Set aside to cool. Keep the oven on for baking the scones.
2. Using the large holes of a box grater, grate the frozen unsalted butter directly into the dry ingredients. Work quickly to keep the butter cold. Transfer the grated butter to a plate and return it to the freezer while you mix the rest of the dough.
3. In a large bowl, whisk together the all-purpose flour, whole wheat flour, 1/3 cup granulated sugar, baking powder, salt, and baking soda.
4. In a separate bowl, whisk the plain Greek yogurt, egg, and vanilla until smooth.
5. Stir the grated butter into the flour mixture until it is evenly distributed. Add the yogurt mixture and stir gently with a spoon or spatula until most of the flour is incorporated. Turn the dough out onto a lightly floured surface and gently knead just until there are no dry floury bits. Form the dough into a 6 × 4-inch rectangle, then freeze it on a plate or tray for about 10 minutes to chill.
6. Place the chilled dough on a floured surface and lightly dust the top with flour. Roll the dough into a 12-inch square. Evenly spread the roasted rhubarb and white chocolate chips over the dough. Using a bench scraper or spatula, roll the dough up like a jelly roll. Press the roll into a 4 × 12-inch rectangle. Cut the rectangle into 8 pieces: cut in half lengthwise, then cut each half into two squares, and finally slice each square diagonally to form triangles.
7. Arrange the scone triangles on a parchment-lined baking sheet, spacing them a bit apart. Lightly sprinkle with coarse sanding sugar or turbinado sugar if desired (about 1 teaspoon total). Bake for 15–17 minutes, until the tops are golden brown and the scones are set. Remove from the oven and cool briefly on a wire rack before serving.

Want more rhubarb recipes?

Roasted Rhubarb Scones Nutrition Notes

Nutrition information is approximate and based on making eight scones from this recipe. If you change the number of servings or adjust portion sizes, nutrition values will vary. The original calculation estimates about 340 calories per scone, with roughly 41 g carbohydrates, 16 g fat (about 10 g saturated fat), 6 g protein, 19 g sugar, and about 2 g fiber per serving.