Vegan Rhubarb Raspberry Scones

I’ve never cooked with rhubarb, nor have I made scones from scratch before either. I was in the grocery store, planning on something peach related when I realized peaches aren’t quite in season yet, but instead a pile of rhubarb were sitting there, barely 2$ for two stocks of it. In my childhood home we used to have a rhubarb plant that I only have memories about from when I was really young and never understood how a plant could be poisonous but also edible? There was only a few times here or there we would ever actually cut a stock off for a recipe. But I saw the pile and wanted to give it a go, I’ve always loved berries in baking but rhubarb is a popular one and reminds me of something spring for some reason, so I committed.

I’m quite happy with the turn out! I was working off a baseline regular non-vega scone recipe and did a lot of altering, adding and taking away so I wasn’t sure how they’d come out. I was surprised with lopsided, but delicious and moist scones. A win!

These go so well with jam (Quick chia jam can be found right here on this blog), vegan butter and especially coffee. I paired one with an iced coffee this morning and it had me looking forward to summer! 

Makes: 8 scones

Prep time: 10-12 minutes

Cook time: 10-15 minutes


  • 2 1/2 cups of flour
  • 1/2 cup cane sugar (half this if you want low sugar)
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 9 tbsp vegan butter
  • 2/3 non-dairy milk (I used half almond, half heavy coconut cream)
  • 3/4 cup diced rhubarb (sizes of pieces are personal preference!)
  • 3/4 cup fresh raspberries

How to:

  1. Preheat oven to 425 degrees.
  2. Add flour, sugar, baking powder & soda into a large bowl and stir to combine
  3. Add butter in one scoop at a time so you have 9 pieces chunks of butter in the dry ingredients.
  4. Using a pastry blender or fork, mash down butter into dry ingredients until it becomes flakey and combined.
  5. Add milk, fresh raspberries and rhubarb – gently fold to combine, mashing the raspberries as you go. I find this most successful if you get the raspberries really combined within the dough! The rhubarb is meant to stay as chunks.
  6. Transfer dough to a floured surface and press out into a semi-thick disk and cut it pizza style so you have 8 ‘slices’. These are the scones!
  7. Add scones to a greased tray and bake until golden brown. Cook time will depend on thickness of the scones and the oven but if they are golden brown you’ll get that perfect crunchy outside and soft inside!
  8. Serve with jam or vegan butter, enjoy!

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