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Rhubarb Ginger Cream Scones
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2 cups frozen rhubarb, thawed, coarsely chopped

6 tablespoons sugar, divided

2 1/2 cups all-purpose flour

1/4 cup finely chopped candied or crystallized ginger

1 tablespoon freshly grated peeled gingerroot

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup cold Land O Lakes® Unsalted Butter, cut into chunks

1 large Land O Lakes® Egg, beaten

1 cup Land O Lakes® Heavy Whipping Cream


Land O Lakes® Butter with Canola Oil

How to make

  1. STEP 1

    Heat oven to 375°F. Line baking sheet with parchment paper; set aside.

  2. STEP 2

    Place rhubarb and 2 tablespoons sugar in small bowl; toss to combine. Set aside.

  3. STEP 3

    Combine flour, remaining 4 tablespoons sugar, candied ginger, grated ginger, baking powder and salt in bowl. Add butter; toss to coat. Using pastry blender or fork, work butter into flour until mixture resembles coarse crumbs.

  4. STEP 4

    Add rhubarb to flour mixture; toss to coat with flour.

  5. STEP 5

    Stir in egg and whipping cream with fork, incorporating dry ingredients until shaggy dough forms (it will look a little dry; do not overwork). Lightly knead dough on floured surface until dough comes together.

  6. STEP 6

    Pat dough into 9-inch circle, about 3/4 inch thick. Cut into 12 wedges. Transfer wedges to prepared baking sheet. Brush dough with additional cream. Bake 25-30 minutes or until scones are light golden brown.

  7. STEP 7

    Serve scones with Butter with Canola Oil. Store any leftover scones lightly covered at room temperature.

Tip #1

Did you know fresh gingerroot can be frozen? Peel off the skin of the root using a vegetable peeler. Place the peeled root in a plastic food storage bag and store in freezer up to months. When ready to use, grate it using a fine razor grater.

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