Naughty Rhubarb and Strawberry Scones

Not sure why these are called Naughty (I adapted the recipe from and made it slightly more vegan-ish), but regardless of what you call them, they are damn tasty and ridiculously easy to make. Why haven't I made scones before!? Hummmm....

It was also my first time cooking with rhubarb, and I was surprised and how nicely they sweeten up when baked (don't try to nibble on a raw rhubarb stalk, btw). Threw in some leftover strawberries from the farmers market, and I made myself one batch of some kick ass scones. 

To make these a little more vegan-ish, I subbed the cream with "oat cream". I have not seen this company sold in the USA, but in the UK there is a brand called Oatly and they make great dairy alternatives. The oat cream is thick and worked perfectly in the recipe. 

Makes apps 10 scones

  • 3 stalks rhubarb
  • 2 1/2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon course sea salt
  • 8 tablespoons unsalted butter
  • 1/2 cup sugar
  • 2/3--3/4 cups oat cream (heavy cream will do if you can't find oat cream).
  1. Preheat oven to 425
  2. Slice rhubarb stalks 1/4 " thick. Toss with 3 tablespoons of sugar
  3. Sift flour, baking powder and salt together in large bowl or bowl 
  4. Cut butter into flour mixture by hand until butter is the size of small peas
  5. Mix in 1/4 cup of the sugar
  6. Mix in sliced rhubarb
  7. Mix in cream until a soft dough forms
  8. Transfer dough to floured surface and divide in half. To make triangular scones, flatten into 6-inch disks and cut each circle into 4-6 scones. Sprinkle with remaining sugar. 
  9. Arrange on ungreased cookie sheet and bake about 20 minutes or until reddish-brown on top.