Light and fluffy, these Rhubarb Chevre Scones celebrate the freshness of the season with tasty Rhubarb and creamy, earthy Chevre Cheese. A new Springtime favorite!
When I was growing up in the MidWest, we didn’t have Starbucks. “Coffee shop” was another name for a diner, where you would get breakfast or lunch to go along with your coffee. And, I’d never even heard of a scone.
So, many years ago, when a career move brought me to Starbucks-land, I had the pleasure of tasting a “latte” – just try pronouncing that, having never seen the word before. But, … Mmmmm! I also couldn’t wait to try one of these lovely fruit- or jam-laden triangular beauties, called “Scones”. (Not to be confused with the British scone, where apparently even in Great Britain, there is much debate over what a scone is and is not. ) But, really, is it pronounced “scawn” or “scone”? Regardless, I was thrilled to be moving to this land of wonderful new experiences, from the stunning natural beauty and the lovely architecture to the incredible foods.
So these Rhubarb Chevre Scones are a celebration of my experiences here in the Pacific Northwest. Abundant rhubarb and luscious goat cheese go into a light and fluffy scone. Does anyone but me think rhubarb and chevre cheese both have a similar earthy flavor note? Discuss.
And, I realize these are not true British Scones, they are American Scones. They have a more fat than a British Scone, and perhaps more sugar. They’re kind of halfway between a biscuit and a cake. But, because of this, these Rhubarb Chevre Scones can be enjoyed plain. But feel free to add butter and jam (or clotted cream) as you wish!
Recipe Details
These Rhubarb Chevre Scones are pretty easy to put together. It’s basically a biscuit-type dough, where you gather together the dry ingredients, add the thinly-slice rhubarb, then “cut in” the fats – the butter and the goat cheese – using a pastry cutter, two knives, or your hands. Just divide the butter and goat cheese using your method of choice, until the pieces are the size of peas.
Then, add the liquids, the cream and egg, until a dough forms. Just plop that dough onto a well-floured surface – it is sticky! Then, divide it into two roughly equal parts, forming them each into a circle roughly the size of your hand, 6-8 inches. Cut each circle into 6 scones. Egg wash (or not). Sugar (or not). Bake until golden, about 25 minutes. Cool, and devour.
Cut in Butter and Chevre Shape dough into two discs, six scones apiece
So go ahead and debate all day the answers to all the queries I posed in this post, including what is a scone and what is a biscuit . But whatever the answers are, I’ll take mine with rhubarb and chevre, thank you very much!
Enjoy!
If you are a Rhubarb fanatic like me, be sure to check out my Rhubarb Crumble Cheesecake Bars or this Sheet Pan Rhubarb Chicken.
And, if you are looking for other brunch favorites, try my Easy Cheddar Onion Scones, or how about some Peanut Butter Granola?
Rhubarb Chèvre Scones
Rhubarb Chevre Scones are light, fluffy, buttery scones, speckled with sliced rhubarb and some earthy flavor from the Chèvre cheese.
Butter them, or top with more Chèvre cheese and/or some jam! These are so good!
- Prep Time: 30 min
- Cook Time: 25 min
- Total Time: 55 min
- Yield: 12 Scones 1x
- Category: Quick Breads
- Method: Baking
- Cuisine: American
Ingredients
- 3 c All-Purpose Flour (or Whole Wheat Pastry Flour)
- 1 T Baking Powder
- 1/2 t Baking Soda
- 1/2 c Granulated Sugar
- 1 t Kosher Salt
- 1/2 c (4 oz., 1 stick) Unsalted Butter, cold
- 4 oz. Goat Cheese, cold
- 3 Stalks Fresh Rhubarb or 2 1/2 – 3 cups Frozen, cut into thin slices (1/4-1/3”)
- 1 1/4 c Cream (heavy or regular is fine)
- 1 egg, lightly beaten
- (optional) 1 egg, lightly beaten with 1 T water for egg wash
- (optional) 2 T Demarara or Turbinado Sugar, for topping scones
Instructions
- Preheat oven to 375F (Convection) or 400F (Conventional).
- In a large bowl, whisk together the Flour, Baking Powder, Baking Soda, Sugar and Salt. Mix in the Sliced Rhubarb.
- Slice the butter into small bits and break up the goat cheese into pieces. Using a pastry cutter, 2 knives, or your fingers, cut both into the flour mixture, until the butter pieces are pretty small, about the size of a pea or a bit larger.
- In a small bowl or a large measuring cup, combine the cream and the egg.
- Pour the cream/egg mixture slowly into the flour mixture and combine with a spoon, mixing until a sticky dough forms.
- Pour the dough out onto a well floured surface. Divide the dough in half and form each half into a 6-8” disk, roughly 1” thick. The disks were about the size of my hand, fingers stretched out.
- Cut each disk into 6 pieces. Place each piece onto a baking sheet that is either sprayed or lined with parchment. If desired, brush with egg wash and/or sprinkle with Turbinado Sugar.
- Bake 25 minutes until tops are golden and a bit craggy.
- Cool Scones on a wire rack or serve warm, as desired. Feel free to butter or spread jam or more Chèvre cheese if you like!
Keywords: Rhubarb, Scones, Chèvre, Brunch
PIN Rhubarb Chevre Scones for later ->
I made these exactly as instructed, and oh my are they good! Having my sister and niece over for tea in a few hours and I’m having to restrain myself from having more than just a taste right now. They’re perfectly golden and beautiful with that egg wash too.
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Thank you so much! I’m glad you like them as much as we did. I appreciate your kind words, and thanks for visiting! They do go fast….
I remember when “cappucino” was something people talked about only after having visited Italy, or at least Europe. It’s amazing how thoroughly that has changed in the U.S., and good thing! I love a good scone, and they’re not easy to find. It’s got to be just dry enough, not too dry, just enough like a shortbread but not too much like a shortbread, just cakey enough, but not too much … not erasy to find! Yours look beautiful. I love the flavor combination.
Thanks, Jeff! I so agree, all these changes have been for the better! Certainly have improved our food and its quality! You’re so right, a good scone is tough to find, it does have to meet all of those checkmarks! The “shortbread”-ish part is toughest to find IMHO. Thanks for visiting!
These scones like such an amazing combination of flavors! I would gladly eat one or two for breakfast! YUM!!
Thanks, Kelly! I agree, these disappeared so fast, I barely got one for breakfast day 2! Ha!
Love when rhubarb is in a dessert when summer comes around. These look so delicious, can’t wait to try! Pinning! xo
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Thanks, Kim! Yes, Rhubarb season is the best!!
Lol! The Starbucks story is too funny, but I can totally see that happening!! I bet one of those delicious scones would be so good with a latte right about now. Can’t wait for my rhubarb to grow a little more so I can harvest and make these 🙂
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Thanks, Dawn! I actually think they later-harvested rhubarb is more intensely-flavored than the earlier varieties – lucky you! I do love those types! Hope you get the chance to add some chevre to your scones, its so good! Thanks for visiting!
I saw Ron’s Instagram post of these scones last night, and I was super intrigued! I missed the actual post, but I’m glad I found it. The idea of incorporating chevre into a scone is so cool! And to use the seasonal rhubarb as well sounds awesome. I’m also imagining you at Starbucks trying to pronounce ‘latte’ for the first time. Hah! You’re right, though…it’s not an easy word! Either way, these scones sound like an excellent treat! Thanks so much for the fun recipe. 🙂
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Thanks, David! I do love the way the earthy chevre and earthy rhubarb play together in this scone recipe! Definitely will be making more! Fortunately I’ve become a little more proficient lately with “tourist Italian” so I don’t get stumped too often with these words. Ha!
Love to try this recipe it’s new to me.
Hope you get the chance, Naveen! Thanks for visiting!
It’s very cute to imagine you trying to say latte, having never heard of it before 😉 I have been harvesting my rhubarb this past week and using it wherever possible!! These scones look absolutely perfect, and a great use of my abundance of rhubarb!!
I love an abundance of rhubarb! I wish I had one. I don’t have plants, so mine all comes from the market. Hope you get the chance to try these, I love the way they turned out! Thanks for visiting!
Oh gosh, these look and sound so good! We just finished making plain rhubarb scones, and now I need to make another batch with chevre, that’s just plain genius!
Thanks so much, Sue! Hope you get the chance – I love the way the two “earthy flavors” play together here! Thanks for your kind words and your visit!
These scones look amazing Laura. I really need to try baking with rhubarb, I have never used it in cooking or baking before. Thank you for the recipe, I cannot wait to give it a try too 🙂
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Thanks, Ashika! Hope you get the chance. Nothing else like rhubarb! So good! Thanks for visiting!
Lovely looking scones Laura. And yes, as you say different from our British version, but I bet every bit just as delicious. Especially with rhubarb. Yum!
Thanks, Neil! I’m all about rhubarb in whatever I can get it into these days, hopefully enough will be left over to freeze for future days. Thanks for your kind words!
Rhubarb and chevre? I’m in! These sound wonderful, Laura!
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Thanks, Kelsie! For some reason, I think chevre and rhubarb have the same earthy flavor note! I think that makes them extra special! Thanks for visiting and your kind words!
Thank you for the lovely story Laura. I could easily get addicted to the scones you presented :-). Pinning !
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Thanks, Davorka! My daughter and I did actually find these scones a little addicting, to the detriment of the boys in the house – they didn’t know what they missed. Ha! Thanks for the Pin!
Laura, these could set in a Starbucks display case with ease. I, like you, also remember a coffee shop as a diner and my first latte was at the original Starbucks in Pike Place market in 1983. With our rhubarb plant still about a week away from its first harvest your timing is perfect. Your Rhubarb Chevre Scones are now on my rhubarb must make list. Thanks for sharing.
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Thanks, Ron! I also visited original Starbucks in the Market on my first trip to Seattle! I had no idea then what it would turn into! Crazy! Glad your rhubarb is on its way to your table! Hope it can find its way into some tasty dishes, possibly some scones! Thanks for visiting!
Hi Laura, well our rhubarb had a burst of growth so I was able to harvest enough to make your scones today. They tasted great. I didn’t egg wash but instead pressed pearl sugar into the surface. Served it with fresh yogurt and cloudberry jam sauce. I posted it on Instagram.
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Ron – thanks so much! Glad you liked them. Pearl sugar is a fantastic idea! And I appreciate the shout-out on Instagram! Glad you’ve got your annual supply of rhubarb – I really wish we had some in our garden! Thanks again. Much appreciated.🥰
I’m all about rhubarb lately Laura! And scones are my total fave. Can’t wait to bake a batch of these!
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Thanks, Mary Ann! I’m a bit of a rhubarb fanatic too! Thanks for visiting, and sharing my obsession!