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Vanilla Bean Rhubarb-Ginger Scones

Cream scones infused with vanilla bean and loaded with rhubarb and crystallized ginger.
Course Snack
Cuisine American
Prep 10 minutes
Cook 25 minutes
Total 35 minutes
Servings 12 scones
Calories 288 kcal
Author Michelle


  • 3 stalks rhubarb cut into ¼-inch slices (about 1 cup)
  • ½ cup granulated sugar divided, plus more for sprinkling
  • 2 inch piece of whole vanilla bean
  • cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter chilled and cut into small cubes
  • ½ cup chopped crystallized ginger
  • 1 cup heavy cream
  • Granulated sugar for sprinkling


  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
  2. Place the sliced rhubarb in a small bowl and toss with 3 tablespoons of the sugar; set aside.
  3. Place the remaining sugar in a large bowl. Slice the piece of vanilla bean lengthwise and scrape the seeds into the sugar. Using your fingertips, rub the vanilla seeds into the sugar until it is evenly distributed. Add the flour, baking powder and salt to the bowl and whisk to combine.
  4. Add the cubed butter and, using a pastry blender or two knives, cut the butter into the flour mixture until it is the texture of coarse sand and there are no pieces of butter larger than the size of a pea remaining. Stir the rhubarb and ginger into the mixture, making sure that everything is evenly coated in flour.
  5. Pour the heavy cream into the flour mixture and, using a wooden spoon, gently stir until all of the cream has been absorbed. Turn the dough out onto a lightly floured surface and gently knead a few times to bring the dough together.
  6. Divide the dough in two and pat each into a 7-inch circle. Cut six triangles out of each circle and place on the prepared baking sheet. Sprinkle with additional granulated sugar.
  7. Bake until the scones are set and golden brown, about 20 t0 25 minutes. Cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature. Store the scones in an airtight container at room temperature for up to 3 days.

Recipe Notes

Nutritional values are based on one scone

Nutrition Facts
Vanilla Bean Rhubarb-Ginger Scones
Amount Per Serving
Calories 288 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 47mg16%
Sodium 108mg5%
Potassium 180mg5%
Carbohydrates 34g11%
Sugar 13g14%
Protein 3g6%
Vitamin A 540IU11%
Vitamin C 1.2mg1%
Calcium 73mg7%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.