Rustic Vanilla Rhubarb Scones with White Chocolate and Ginger


Rustic Vanilla Rhubarb Scones with White Chocolate and Ginger

Fluffy cream scones packed with rhubarb, crystallized ginger, white chocolate, and vanilla bean.

Yield: 12 scones


  • 1 cup rhubarb, chopped into 1/4-inch pieces (about 3 stalks)
  • 1/4 cup and 3 tbsp granulated sugar, separated
  • 2-inch piece of whole vanilla bean
  • 2 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt (reduce by 1/4 tsp if using salted butter)
  • 2/3 cup unsalted butter, chilled and cut into cubes
  • 1/4 cup crystallized ginger, chopped
  • 1/2 cup chunks white chocolate
  • 1 cup cream or milk

Make it

  1. Preheat oven to 425 degrees F. Prepare a baking sheet by lining it with parchment paper or aluminum foil.
  2. Toss chopped rhubarb with 3 tbsp sugar, and set in the fridge until ready to use.
  3. Slice vanilla bean lengthwise and scrape out seeds; combine in a bowl with remaining sugar (1/4 cup). Use fingers to rub the vanilla seeds into the sugar until fully incorporated.
  4. Add flour, baking powder, and salt to the sugar mixture; whisk to combine.
  5.  Add the butter and cut into the flour mixture using a pastry cutter or two knives. Work quickly to keep ingredients chilled. Combine until the mixture is the texture of coarse sand and no large pieces of butter remain.
  6. Drain rhubarb of any juice. Add the chopped rhubarb, crystallized ginger, and white chocolate into the flour mixture, stirring until everything is evenly coated.
  7. Pour cream into the flour mixture and gently stir with a wooden spoon until just combined. Do not over mix, small pockets of flour is okay.
  8. Divide dough in two and pat each into a 7-inch circle (approximately 3/4-inch thick) on the prepared baking sheet. Score each circle into 6 equal pieces.
  9. Bake approximately 20 minutes, until scones are set and the tops are golden brown. If the tops are browning too quickly before scones have set, cover with aluminum foil for the last 5 minutes of baking. Cool on baking sheet for 10 minutes before transferring to wire racks.

Recipe by Brooke Johnson