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Strawberry Rhubarb Scones Recipe

Strawberry Rhubarb Scones Recipe


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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