These Sourdough Rhubarb Scones are so tender, moist, and flaky, made with sourdough discard and topped with a simple, slightly bittersweet Campari orange glaze.<\/p>\n
Sourdough discard tenderizes the rhubarb scones and they\u2019re studded with tart, ruby-colored rhubarb throughout. The scones aren\u2019t too sweet and are cozy\u00a0for a spring<\/a> or Mother\u2019s Day breakfast<\/a> or brunch with coffee or tea.<\/p>\n The recipe includes lots of instructional tips and images so you get moist, tender, and flaky sourdough rhubarb scones every time!<\/p>\n You only need a few basic tools to make these sourdough rhubarb scones. No mixer or food processor required!<\/p>\n See below for my ingredient recommendations and possible substitutions.<\/p>\n Follow this visual and detailed recipe guide as you make these flaky sourdough rhubarb scones.<\/p>\n Line a baking sheet with parchment paper and set aside.<\/p>\n In a large mixing bowl, rub the orange zest and granulated sugar together with your hands until the sugar is fragrant and the essential oils flavor the sugar.<\/p>\n Add the all-purpose flour, salt, and baking powder and to the bowl with the orange sugar and stir together.<\/p>\n In a liquid measuring cup or other mixing bowl, whisk the heavy cream, sourdough discard, and vanilla extract.<\/p>\n Grate the frozen butter directly into the bowl of dry ingredients and toss with a fork.<\/p>\n Then, add the chopped rhubarb and toss.<\/p>\n Pour the wet ingredients into the bowl of dry ingredients and use a fork to gently toss the dough, forming large clumps.<\/p>\n The scone dough will be quite scraggly and dry at first.<\/p>\n Dump the scone dough out onto a clean countertop. It\u2019ll still be scraggly and a little floury, like making pie dough.<\/p>\n Using a bench scraper, bring the dough together into a mass as much as you can (image 1).<\/p>\n Cut the dough into quarters (2) and stack them on top of each other (3). This will help create many flaky layers for a perfect scone texture!<\/p>\n Use floured hands or your bench scraper to press down on the layers of dough back into a round mass. Repeat the cutting, stacking, and pressing down twice more and pat it down into an 8-inch round, about 1 \u00bd inches high.<\/p>\n Use a bench scraper to cut the scones into 8 triangular wedges (4).<\/p>\n Tip:<\/strong> As you laminate and fold the dough, the flour will hydrate more and more. Flour your hands as necessary to prevent sticking and only add more cream to the dough as necessary if it\u2019s still very dry. You\u2019ll be surprised how much it\u2019ll come together after these folds!<\/p>\n<\/div>\n Place your scones on the prepared baking sheet and place in the freezer for at least 15 minutes while you preheat the oven.<\/p>\n Freezing the scones will help them retain their triangular shape, be flakier, and rise higher.<\/p>\n Make Ahead:<\/strong> At this point, you can keep the scones in the freezer until frozen solid. Then you can wrap them individually in plastic wrap or place them in an airtight container to bake at a later time. Frozen scones will keep for 3 months.<\/p>\n<\/div>\n As the scones freeze, preheat the oven to 400\u00baF (204\u00baC).<\/p>\n When ready to bake, brush the tops of the scones with a couple of tablespoons of additional heavy cream and a sprinkle of raw sugar for added crunch.<\/p>\n Bake for 23-25 minutes, or until the scones are light golden brown.<\/p>\n Cool on a wire baking sheet as you make the glaze.<\/p>\n Simply add powdered sugar, a small pinch of salt, orange juice, and Campari to a small bowl and mix with a spoon to your desired consistency. I prefer a thicker glaze so it sets well.<\/p>\n If the glaze is too thick, add a little more orange juice\/Campari. If runny, add more powdered sugar.<\/p>\n Finally, use a spoon to drizzle the glaze over the cooled rhubarb scones.<\/p>\n Sourdough rhubarb scones are best served within the first couple of days after baking and are especially great at breakfast.<\/p>\n If you can wait to drizzle them with the glaze, they\u2019ll last a little longer if you know you won\u2019t consume them all in one sitting.<\/p>\n Keep the scones in an airtight container at room temperature for a couple of days.<\/p>\n You can store them in the refrigerator too, if you\u2019d prefer to get another few days out of them. Reheat before serving.<\/p>\n I don\u2019t recommend freezing already-baked scones, but you can easily freeze unbaked scones months in advance before baking, as I note in the instructions above.<\/p>\n Yes. Simply double all of the ingredients to make 16 sourdough scones.<\/p>\n<\/div>\n<\/div>\n Yes, however, you may need to add slightly more cream to the recipe as the whole wheat will soak up more liquid.<\/p>\n<\/div>\n<\/div>\n Yes, there are no eggs in this scone recipe as the sourdough discard helps bind the ingredients.<\/p>\n<\/div>\n<\/div>\n You can substitute the all-purpose flour with gluten-free flour and use gluten-free sourdough discard.<\/p>\n<\/div>\n<\/div>\n Did you make this recipe? <\/strong> Please leave a rating, comment or question below! Tag me on Instagram or Facebook @SourdoughBrandon or PIN this recipe on Pinterest to come back to it later!<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n These Sourdough Rhubarb Scones are flaky and tender, made with sourdough discard. The slightly tart rhubarb scones are topped with a Campari orange glaze.<\/span><\/p>\n![\"Plate](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/05\/sourdough-rhubarb-scones-with-an-orange-campari-glaze.jpg\")
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\n\u2b50\ufe0f Why You\u2019ll Love this Recipe<\/h2>\n
![\"Multiple](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/05\/sourdough-rhubarb-scones-with-orange-campari-glaze.jpg\")
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\n\ud83d\udd0d Tips for Making Sourdough Rhubarb Scones<\/h2>\n
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![\"Baked](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/05\/baked-sourdough-rhubarb-scones.jpg\")
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\n\ud83d\uded2 Ingredients Needed<\/h2>\n
![\"Labeled](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/05\/ingredients-needed-for-sourdough-rhubarb-scones.jpg\")
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Variations<\/h3>\n
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\n\ud83d\udc68\u200d\ud83c\udf73 How to Make Sourdough Rhubarb Scones<\/h2>\n
1. Mix the Dry Ingredients<\/h3>\n
![\"Hand](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/05\/hand-rubbing-orange-zest-in-sugar.jpg\")
<\/figure>\n![\"Mixed](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/05\/mixed-dry-ingredients-for-sourdough-rhubarb-scones.jpg\")
<\/figure>\n<\/figure>\n2. Mix the Wet Ingredients<\/h3>\n
![\"Mixed](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/05\/mixed-wet-ingredients-for-sourdough-rhubarb-scones.jpg\")
<\/figure>\n<\/div>\n3. Mix the Rhubarb Scone Dough<\/h3>\n
![\"Chopped](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/05\/chopped-rhubarb-in-bowl-for-sourdough-rhubarb-scones.jpg\")
<\/figure>\n![\"Mixing](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/05\/mixed-sourdough-rhubarb-scone-dough.jpg\")
<\/figure>\n<\/figure>\n4. Shape and Freeze the Scones<\/h3>\n
![\"Four](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/05\/how-to-shape-sourdough-rhubarb-scones.jpg\")
<\/figure>\n<\/div>\n5. Bake<\/h3>\n
![\"Unbaked](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/05\/sourdough-rhubarb-scones-before-baking.jpg\")
<\/figure>\n<\/div>\n6. Make the Campari Orange Glaze<\/h3>\n
![\"Bowl](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/05\/campari-orange-glaze.jpg\")
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\nHow to Store<\/h2>\n
\n\u2753 FAQs<\/h2>\n
Can I double the recipe?<\/h3>\n
Can I add whole wheat to the scones?<\/h3>\n
Is this an egg-free recipe?<\/h3>\n
Can I make the scones gluten-free?<\/h3>\n
\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f<\/p>\nSourdough Rhubarb Scones<\/h2>\n