Rhubarb Chèvre Scones

Rhubarb Scones

5 from 10 reviews

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!




  1. Preheat oven to 375F (Convection) or 400F (Conventional).
  2. In a large bowl, whisk together the Flour, Baking Powder, Baking Soda, Sugar and Salt. Mix in the Sliced Rhubarb.
  3. 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.
  4. In a small bowl or a large measuring cup, combine the cream and the egg.
  5. Pour the cream/egg mixture slowly into the flour mixture and combine with a spoon, mixing until a sticky dough forms.
  6. 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.
  7. 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.
  8. Bake 25 minutes until tops are golden and a bit craggy.
  9. 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

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