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These Coconut Rhubarb Scones are something I look forward to baking every spring with my rhubarb! If you are a rhubarb lover you have to try these scones!
I have been waiting two years for this very moment. While that may sound a little dramatic, anyone that has started growing their own rhubarb is bobbing their head in agreement. I finally got around to planting a rhubarb last year, even though we have been in our current house for 5 years now. The first year that you plant rhubarb you are supposed to leave it alone. Oh, that is hard when you are a rhubarb lover. Watching the plant grow, the rose-hued green stalks taunting you with their tart deliciousness all summer long.
I resisted, and bought my rhubarb last summer at the local farmers markets, satisfying my sweet tooth with other gardener’s delights.
But not this year.
This year, thanks to resisting the temptation to harvest the first-year stalks of rhubarb, I have a monster of a rhubarb. I’m going to even try to split it this year as well so that next year I have two plants going.
And the first order of business this year was rhubarb scones.
Now here’s where I’m going to be honest: for me there is always something missing in plain rhubarb scones. Sure, coarse sanding sugar adds some sweetness to the top of the scone, but I always find that there are bites of scone that aren’t that perfect balance of sweet and sour that only rhubarb seems to bring to a baked good. If you’re left with a piece without that coarse sugar, it’s too tart. And if we are going to sit down and enjoy a decadent scone, I want every bite to be perfect.
My answer to that rhubarb scone problem is sweetened coconut. My answer to a lot of rhubarb questions is actually coconut, the combination being very old-fashioned but not that popular it seems.
These scones are perfect. While you can definitely add sanding sugar to the top, you don’t have to save the scones, which is exactly what I was aiming for here.
Even if you aren’t a coconut fan – and Mike isn’t- these are not very coconut flavored at all. It’s not the main flavor, as Mike really enjoyed these scones and didn’t even mention the coconut.
Happy baking everyone!
Love,
Karlynn
Coconut Rhubarb Scones
Ingredients
- 1 cup of sour cream
- 1 teaspoon baking soda
- 4 cups of flour
- 1 cup of white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter cold and cubed
- 11/2 cups of diced rhubarb
- 1/2 cup sweetened shredded coconut
- 1 egg
Instructions
- Pre-heat your oven to 350 degrees F.
- Combine the sour cream and the baking soda in a separate bowl and set aside.
- Place the flour, sugar, baking powder and salt together in a large bowl OR in the bowl that attaches to a stand mixer. Whisk together or use the paddle attachment in the stand mixer to fluff it up.
- Place the butter into the flour mixture and either cut in with a pastry blender OR use the mixer. I have started using my mixer and will NEVER go back!!
- Once the butter is cut in and there are chunks the size of peas,beat the egg and pour into the sour cram mixture. Combine.
- Pour the egg and sour cream mixture into the flour. Combine until just moistened. Add in the rhubarb and the coconut, mix until just combined.
- On a lightly floured surface, roll the dough into a log then cut into three disks.
- Place each disk flat and flatten into a circle that’s an inch thick and around 4-5 inches wide. Cut each circle into 6 equal triangles.
- Place scones on a parchment lined backing sheet ( I fit 9 to a sheet and bake them all up at once) and bake in the oven for 20-25 minutes until nicely browned.
- Remove and cool slightly, then enjoy!
Nutrition
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Cheryl says
Made these today. Dough was a crumbly mess. Why? Couldn’t knead it together so used an ice cream scoop and then patted them into an individual round about 1 inch thick. Worried about how much I was handling them and that they would be tough. Flavor is good, but texture is not quite what I was hoping for. I didn’t have coconut so added some vanilla to the sour cream mixture. If there’s a next time, I’m thinking about changing it up and adding cinnamon to the dry mixture??
Andrea says
These are no my go to recipe for rhubarb scones. My husband loves them and frequently request I make them. Thanks so much for the recipe.
They are a bit difficult to roll out as my kitchen aid mixer doesn’t always mix to the bottom of the bowl so I have to hand mix, kind of knead it all together once I get it out of the mixing bowl. Then , when it all holds together ,I just cut into two dough balls and then patted down with my hands until an inch thick then cut with a large cookie cutter so they are the same size and shape. I’ve done it the way suggested too and it works great as well.
I just used my frozen rhubarb and just slightly defrosted so there wasn’t a lot of juice released and added that this time. The dough did seem a bit more sticky. Ill keep you posted how they turned out as they are in the oven now and smell amazing!
Andrea
Ziti says
Light, fluffy, just plain yummy! Had a bit of trouble gathering all the crumbs without overworking the dough but adding the rhubarb gave it enough moisture to do the job. Thank you for the recipe. Hubby loves them!
Daphne Rogoza says
Hhmm… no idea what went wrong as I followed the recipe exactly. Couldn’t roll the dough into a log as it was too crumbly. So, I made small balls with my hands, flattened slightly with a fork and made cookies. Very light but need a bit of lemon extract or whatever. Quite a nice mild-flavor to go with a cup of coffee or tea. Would make again.
Kristy says
Love these! They are delicious!!
Joan says
Just finished baking these for the second time this season. They are delicious! I halved the recipe the first time, and made the full recipe today. They also freeze well. They are very light and fluffy.
Mary says
Made these today added the butter by grating it and mixing it through
Instant of making the scones I divided the dough into 2 sections rolled it out into a circle about half inch thick spread it with butter sprinkled with brown sugar and cinnamon and rolled it like cinnamon rolls and cut. them about half inch made about 24
They were delicious
Cindy says
These scones were perfect and even better than expected! I’m sold on using the kitchen aid to cut in the butter! Best tip ever—thanks! We will definitely be making this again. There is nothing I would change.
SueB says
Rhubarb season and looked for different recipe. Love this one as makes a LOT (18). Hubby is not a fan of rhubarb and liked them, just suggested I add more coconut next time. This will
be my “go to” recipe for scones without fruit or adding different fruits (like dried cranberries). Nice soft, fluffy interior. Did follow suggestion to make large roll and cut in thirds and then rounds in six pieces. Even though not equal in size, baked up nicely.
Floured serrated knife before cutting each triangle. Had never tried cutting in butter with
paddle on stand mixer and as you said will always use in future.
Edie says
Can I use frozen rhubarb. If so, can I add it directly from frozen or do I have to thaw completely and drain it and only use the drained fruit? I wonder if it would be to dry if I drained all the water from the rhubarb but too moist if I used frozen rhubarb.
Connie Rogers says
Mine as well! Watching the markets for the first rhubarb too appear – can hardly wait!
Marcella Lamb says
Love this and must try this recipe !!!
The Kitchen Magpie says
It’s one of my very favorite scone recipes!
Around the World in 80 Cupcakes says
That’s exactly what I do! I love that time around 5:00 am when there’s no one around to interrupt and I can quietly putter in the kitchen \U0001f60a Happy Saturday, to you. I’ll have to post a pic of my “start the car” midmod glass fruit bowl with turquoise and gold. I think you’d appreciate it as much as I do…or at least more than the men in my household do \U0001f604
The Kitchen Magpie says
Do it! I’d love to see it!
karla says
What oven temperature do you use? (I probably missed it but didn’t see it in the recipe)
Making these today for sure!
Ann Picken says
Looks good karlynn