Roasted Rhubarb Scone Sandwiches with Vanilla Bean Glaze

Breakfast, Scones & Muffins, Spring

Doesn’t the recipe title “scone sandwiches” sound like the most weekend, leisure eating experience ever?

Ever since Cindy posted these scone sandwiches, I was like “yasss, I want those!”

The sandwich part comes when we roll out the scones to a skinnier-than-usual-thickness and fill part of them with roasted diced rhubarb. Then we fold the dough in half, creating a lil’ sandwich of goodness.

I used a sharp knife to make as many sort-of-even scones as possible and baked them.

Ummm…did you know there was a vanilla shortage going on? I had no idea because I just used the last of my Neilsen-Massey vanilla paste and went to Amazon to replenish it and the price jumped from $10 to $17!! WHAA!

So needless to say, I didn’t replenish it. But you know how you add a bit of water to a sort-of-empty shampoo bottle and shake it around and then use it two more times?!

I’m gonna do that to this vanilla paste bottle except instead of water, I’m going to add some more vanilla extract. I feel like it’ll be like normal vanilla extract but on crack.

I’m headed to Palm Springs to relax with some rowdy-ass women for my friend Whitney’s bachelorette. I’m in charge of making the penis cake and am way too excited.

I’ll share pictures! And maybe a recipe…soon?

Enjoy your weekend! Spring is definitely in the house!


Rhubarb Scone Sandwiches with Vanilla Bean Glaze

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serving Size: 4 TO 6 SCONES


Roasted Rhubarb:

  • 2 cups diced rhubarb
  • 1/4 cup white granulated sugar
  • Zest from 1 lime and juice from 1/2 lime
  • Pinch of salt

Scone Dough:

  • 3 cups all-purpose flour
  • 3 tablespoons white granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 tablespoons unsalted butter, cold
  • 1 cup buttermilk, plus more for brushing the scones


  • 2 1/2 cups powdered sugar, sifted
  • 2 to 3 tablespoons heavy cream or buttermilk
  • 1 teaspoon vanilla paste
  • Teeny of salt


To make the Roasted Rhubarb:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Toss the rhubarb, sugar, lime zest and juice and salt together and then transfer to the oven to bake for 10 minutes, until the rhubarb has softened and starts to release its juices. Set aside to cool.

To Make the Scone Dough:

  • In a medium bowl, whisk together the flour, sugar, baking soda and salt. Using a box grater, grate the butter atop the flour mixture and transfer to the freezer to chill for 5 minutes. Remove from the freezer and toss the butter with the flour until it’s evenly coated. Mix the butter throughout the flour, pressing the butter into the flour using your fingers.
  • Create a well in the center of the flour mixture and pour in the buttermilk. Mix until it comes together. Dump out onto a lightly floured work surface and knead until it comes together (about 3 to 4 times). Press into a rectangle that’s about 1/4-inch thick (so much thinner than a normal scone). Spoon the rhubarb filling onto one half of the rectangle. Fold the dough over the rhubarb filling and trim the edges of the big rectangle. Cut 5 to 6 scones and transfer them to the prepared sheet pan. Transfer to the freezer to chill for 15 minutes.
  • Meanwhile, preheat your oven to 400 degrees F. Brush the scones with buttermilk and transfer to the oven to bake for 12 to 15 minutes, until the tops are medium-golden brown and the scones have risen. Remove and allow to cool.

To Make the Glaze:

  • Whisk together the powdered sugar, heavy cream or buttermilk, vanilla bean paste and salt. Whisk until smooth, thick and barely pourable. This is a bit of a touch and go sort of recipe so if it’s too thick, add a teaspoon of liquid and if it’s too thin, add a few tablespoons of powdered sugar.
  • Pour the glaze over the scones and serve.


*If you don't have vanilla bean paste, feel free to use a vanilla bean! Or you can use 2 teaspoons of pure vanilla extract.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

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Leave a Reply

  • Reply heather (delicious not gorgeous) March 17, 2017 at 12:23 am

    have you seen the cookies from hot cookie in sf? that might be some nice inspiration for your bachelorette cake.

  • Reply Ruby March 17, 2017 at 4:35 am

    These are like my breakfast dream come to life!! So creative + absolutely lovely. Have way too much fun at your bachelorette party! Haha can’t wait to see how that cake turns out.

  • Reply fatimah March 17, 2017 at 4:56 am

    yess i’m so ready for rhubarb everything and about two of those scones. also, i’ve done that with my vanilla paste haha liquid gold!

  • Reply Izzy March 17, 2017 at 2:30 pm

    wow – these look amazing!!!
    Izzy | Pinch of delight

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  • Reply Erin Clarkson March 18, 2017 at 8:11 am

    Yummmmmmm these look amazing! Every market day here I stalk the app to see if rhubarb is in yet!

    That vanilla is BOMB. I buy it by the litre bottle, and I’m on about my third or fourth bottle haha. Totes worth it!


  • Reply Deborah March 18, 2017 at 11:04 am

    Guess what? In the oven RIGHT NOW. Thanks for getting Saturday off to a perfect start. 🙂

  • Reply Maria March 18, 2017 at 6:39 pm

    Thanks for the information. I wondered why the price of vanilla went way up! I love vanilla bean paste – it’s the best.

  • Reply This and That | Week 230 | Two Peas & Their Pod March 23, 2017 at 12:10 am

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    […] are probably in the top three of breads/desserts/pastries for me. That’s why seeing these Roasted Rhubarb Scone Sandwiches with Vanilla Bean Glaze made me wish I could be A Cozy Kitchen’s taste tester! […]

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    […] are probably in the top three of breads/desserts/pastries for me. That’s why seeing these Roasted Rhubarb Scone Sandwiches with Vanilla Bean Glaze made me wish I could be A Cozy Kitchen’s taste tester! […]

  • Reply Eden Passante March 28, 2017 at 10:23 am

    This looks SO amazing! Great weekend breakfast idea!!

  • Reply Nikole April 8, 2017 at 4:55 am

    Could you use frozen rhubarb?

  • Reply Cheese with Noodles April 22, 2017 at 9:38 am

    This is the the first time I’ve heard of your blog and the only post I’ve read, but I already know it will be a favorite because if the rhubarb, scones, penis cake (yay humor), your love of pancakes, and your CORGI! Can’t wait to read more!

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  • Reply Taryn May 10, 2017 at 9:58 pm

    Have a huge bag of fresh cut rhubarb to use, going to make these for sure…thinking about leaving off the glaze, and instead serving with clotted cream. Can’t wait! Going to try freezing some too after baking so I can pull them out for a quick breakfast.

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  • Reply Emily May 1, 2018 at 6:51 pm

    Can I use frozen rhubarb? I picked my entire plant at the end of last summer, diced it and froze it.

    • Reply Adrianna Adarme May 1, 2018 at 7:29 pm

      YES! You definitely can. I would just let it thaw completely before starting the recipe.

  • Reply Kelly Pabst May 2, 2018 at 12:24 am

    I love the vanilla paste as well…Have you tried the application “Honey” it allows you to tag items on Amazon for a specific timeframe and it notifies you when the price drops, it also gives you a history of the price…sometimes when I have looked an item jumps in price because of purchasing trends and then drops again in a few days, it will also let you know if it is offered by someone else on Amazon for less… just a thought.

  • Reply Cara May 4, 2018 at 12:23 pm

    These are delicious! I added a pinch of thyme for a little extra flair and can’t get enough of these scones! Thanks for another delicious recipe (& use of rhubarb) to add to my repertoire. 🙂

  • Reply Teri Christman June 6, 2018 at 1:29 pm

    Mine just came out of the oven..I’m gluten free so subbed Cup4Cup and it worked beautifully! Nice recipe

  • Reply Teri Christman June 6, 2018 at 1:30 pm

    Loved the recipe subbing out for Gluten free using Cup4Cup. Turned out great!!

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