Strawberry Rhubarb Scones Recipe

If you’re craving a treat that captures the very essence of spring—think sweet strawberries and tangy rhubarb nestled in a tender, buttery crumb—these Strawberry Rhubarb Scones are about to become your new baking obsession. Imagine golden triangles bursting with juicy fruit, their tops sparkling with sugar, ready to be devoured warm from the oven. Whether you’re sharing them at brunch, packing them for an afternoon picnic, or just sneaking one with your morning coffee, these Strawberry Rhubarb Scones deliver pure joy in every bite.

Strawberry Rhubarb Scones Recipe - Recipe Image

Ingredients You’ll Need

The best part about making Strawberry Rhubarb Scones is how a handful of simple ingredients transforms into something extraordinary. Each one plays a unique role—from the rich butter that creates flaky layers to the fresh fruit that adds bursts of flavor and color. Here’s what you’ll need:

  • All-purpose flour: The sturdy base that gives your scones structure and helps create that perfect crumb.
  • Granulated sugar: Adds just enough sweetness to balance the tartness of the rhubarb and strawberries.
  • Baking powder: This is your lift-off ingredient, ensuring the scones bake up tall and fluffy.
  • Salt: A pinch makes all the flavors pop and keeps the sweetness in check.
  • Cold unsalted butter (cut into cubes): Cold butter is non-negotiable for that classic scone texture—flaky, tender, and rich.
  • Fresh rhubarb (chopped): Brings a tangy brightness and a lovely pink hue—don’t skip it!
  • Fresh strawberries (chopped): Sweet and juicy, they complement the rhubarb perfectly and add gorgeous color.
  • Heavy cream (plus more for brushing): Makes the dough rich and moist, and brushing the tops helps them bake to a beautiful golden brown.
  • Large egg: Binds the dough and adds richness for extra tender scones.
  • Vanilla extract: Just a splash rounds out all the flavors with a heavenly aroma.
  • Coarse sugar for topping (optional): Adds a delightful crunch and sparkle to the tops—highly recommended!

How to Make Strawberry Rhubarb Scones

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper. This quick step sets you up for scone success, ensuring even baking and easy cleanup later.

Step 2: Combine the Dry Ingredients

Grab a large mixing bowl and whisk together your flour, sugar, baking powder, and salt. This not only ensures even distribution of the leavening and seasoning, but it also helps aerate the flour for lighter scones.

Step 3: Cut in the Cold Butter

Add those cubes of cold unsalted butter right into the dry mixture. Using either a pastry cutter or your fingers, work the butter in until the mixture looks sandy and crumbly, with a few pea-sized bits remaining—these pockets are the secret to a flaky scone!

Step 4: Fold in the Fruit

Now gently fold in the chopped rhubarb and strawberries. Take care not to overmix or crush the fruit; you want those juicy pieces to hold their shape and create delicious pockets throughout your Strawberry Rhubarb Scones.

Step 5: Mix the Wet Ingredients

In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth. This trio brings everything together, adding richness and beautiful flavor.

Step 6: Bring the Dough Together

Pour the wet ingredients into the dry mixture. Stir gently with a fork or spatula just until the dough comes together. Don’t worry if it’s a bit shaggy—overmixing leads to tough scones.

Step 7: Shape and Cut the Scones

Turn the dough onto a lightly floured surface and, with gentle hands, knead it a few times to bring it together. Pat it into a 1-inch thick circle. Using a sharp knife, cut the circle into 8 even wedges—like slicing a pizza!

Step 8: Finish and Bake

Arrange the wedges on your prepared baking sheet. Brush the tops with a little extra heavy cream, and if you’re feeling fancy, sprinkle on some coarse sugar. Bake for 18 to 22 minutes, until golden brown and a toothpick comes out clean. Let them cool just a bit before diving in.

How to Serve Strawberry Rhubarb Scones

Strawberry Rhubarb Scones Recipe - Recipe Image

Garnishes

A simple dusting of powdered sugar or a drizzle of vanilla glaze makes these Strawberry Rhubarb Scones look bakery-worthy and adds a touch of extra sweetness. For a rustic finish, I love a dollop of softly whipped cream or a spoonful of clotted cream on the side.

Side Dishes

Pair your scones with a bowl of fresh fruit salad, a pot of good tea, or a frothy latte for a totally dreamy breakfast or brunch spread. If you’re going all out, serve with a tangy lemon curd or a little homemade strawberry jam.

Creative Ways to Present

Stack the scones on a pretty cake stand for a show-stopping centerpiece, or wrap them in parchment and twine for a sweet homemade gift. For a picnic, pack them up with little jars of jam and cream so everyone can build their own perfect Strawberry Rhubarb Scones on the go!

Make Ahead and Storage

Storing Leftovers

If you have any Strawberry Rhubarb Scones left (lucky you!), store them in an airtight container at room temperature for up to 2 days. They’ll stay tender, but are best enjoyed fresh or within the first day.

Freezing

Want to save some for later? Once cooled, place the scones in a single layer in a freezer-safe bag or container. They’ll keep beautifully for up to 2 months. Thaw overnight at room temperature or pop them straight into the oven to refresh.

Reheating

To bring your scones back to warm, just-baked perfection, reheat them in a 300°F (150°C) oven for about 8 minutes. This crisps up the outside while keeping the centers tender and delicious.

FAQs

Can I use frozen fruit instead of fresh?

Yes, you can use frozen rhubarb and strawberries if fresh aren’t available. Just add them to the dough straight from the freezer (don’t thaw), and be aware the bake time may be a minute or two longer.

Can I make Strawberry Rhubarb Scones gluten-free?

Absolutely! Substitute a cup-for-cup gluten-free all-purpose flour blend in place of regular flour. Check that your baking powder is gluten-free as well for a treat everyone can enjoy.

What if I don’t have coarse sugar for topping?

No problem at all! Regular granulated sugar works just fine for sprinkling on top, or you can skip it if you prefer a less sweet finish.

Why does the butter need to be cold?

Cold butter is key for flaky scones. As it melts in the oven, it creates steam, which lifts and separates the layers of dough for that perfect, tender texture that makes Strawberry Rhubarb Scones irresistible.

Can I make the dough ahead of time?

Definitely! You can prepare the dough, cut it into wedges, and refrigerate overnight. Bake straight from the fridge the next morning for fresh Strawberry Rhubarb Scones with zero morning fuss.

Final Thoughts

If you’re ready to fall in love with homemade scones all over again, give these Strawberry Rhubarb Scones a try. They’re easy, impressive, and absolutely bursting with the best spring flavors. I can’t wait for you to share them with your favorite people—or just keep a few extra for yourself!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Strawberry Rhubarb Scones Recipe

Strawberry Rhubarb Scones Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 19 reviews

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 8 scones 1x
  • Diet: Vegetarian

Description

Delight in these tender and buttery Strawberry Rhubarb Scones, a perfect blend of tart rhubarb and sweet strawberries nestled in flaky, golden-baked scones. Ideal for spring breakfasts or cozy teatime, these scones are easy to prepare and bursting with fresh fruit flavor.


Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients and Mix-ins

  • 1/2 cup cold unsalted butter, cut into cubes
  • 1/2 cup chopped fresh rhubarb
  • 1/2 cup chopped fresh strawberries
  • 2/3 cup heavy cream (plus more for brushing)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Coarse sugar for topping (optional)


Instructions

  1. Preheat and Prep: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
  3. Cut in Butter: Add the cold unsalted butter cubes to the dry mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with small pea-sized pieces of butter.
  4. Add Fruit: Gently fold in the chopped fresh rhubarb and strawberries, distributing them evenly without breaking them down too much to preserve their texture.
  5. Mix Wet Ingredients: In a separate small bowl, whisk together the heavy cream, large egg, and vanilla extract until smooth and well combined.
  6. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing to maintain tender scones.
  7. Shape Dough: Turn the dough onto a lightly floured surface and knead it gently a few times until it comes together. Pat it into a 1-inch thick circle.
  8. Cut Scones: Using a sharp knife, cut the dough circle into 8 even wedges. Transfer the wedges to the prepared baking sheet, spacing them apart.
  9. Prepare for Baking: Brush the tops of each scone lightly with additional heavy cream and sprinkle with coarse sugar if desired for a sweet, crunchy topping.
  10. Bake: Place the baking sheet in the oven and bake for 18–22 minutes or until the scones are golden brown and a toothpick inserted in the center comes out clean.
  11. Cool and Serve: Allow the scones to cool slightly on the baking sheet before serving warm, optionally drizzled with vanilla glaze or paired with whipped cream.

Notes

  • Keep all ingredients cold for the best texture and flakiness in your scones.
  • These scones pair wonderfully with a vanilla glaze drizzle or whipped cream for added sweetness.
  • Fresh rhubarb can be tart, so adjust sugar topping as preferred.
  • Handle the dough gently and avoid overworking to ensure light and tender scones.
  • Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 scone
  • Calories: 290
  • Sugar: 10g
  • Sodium: 270mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 60mg

Similar Posts