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
- 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.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- 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.
- Add Fruit: Gently fold in the chopped fresh rhubarb and strawberries, distributing them evenly without breaking them down too much to preserve their texture.
- Mix Wet Ingredients: In a separate small bowl, whisk together the heavy cream, large egg, and vanilla extract until smooth and well combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing to maintain tender scones.
- 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.
- 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.
- 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.
- 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.
- 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