Strawberry Rhubarb Scones

Get ready to experience a delightful balance of sweet and tart with these exquisite Strawberry Rhubarb Scones. This classic spring and summer combination is baked into a tender, flaky scone that’s perfect for any occasion.

Why You Will Love This Recipe

These Strawberry Rhubarb Scones are a true celebration of fresh, seasonal flavors. The burst of juicy strawberries perfectly complements the tangy rhubarb, creating a taste sensation that’s both comforting and exciting. They boast a wonderfully tender crumb and a delicate crisp exterior, making them an ideal treat for breakfast, brunch, or a delightful afternoon tea. Easy to make and incredibly satisfying, this recipe is sure to become a favorite.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 1 cup chopped fresh rhubarb (about 2-3 medium stalks)
• 1 cup fresh strawberries, hulled and chopped
• 1 large egg, lightly beaten
• 1/3 cup milk (or heavy cream for richer scones)
• 1 teaspoon vanilla extract
• Optional: Coarse sugar for sprinkling

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry blender, your fingertips, or a food processor until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Gently stir in the chopped rhubarb and strawberries until evenly distributed throughout the dry ingredients.
5. In a separate small bowl, whisk together the lightly beaten egg, milk, and vanilla extract.
6. Pour the wet ingredients into the dry ingredients. Stir just until the dough comes together. Be careful not to overmix. The dough will be slightly sticky.
7. Turn the dough out onto a lightly floured surface. Gently pat it into a disk about 3/4-inch thick.
8. Cut the disk into 8 wedges using a knife or bench scraper, or use a round cookie cutter.
9. Place the scones onto the prepared baking sheet, about 1 inch apart.
10. If desired, brush the tops with a little milk and sprinkle with coarse sugar.
11. Bake for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
12. Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Expert Tips / Pro Tips

For the flakiest scones, ensure your butter is very cold. This is key to creating steam pockets during baking that result in those desirable layers.

Don’t overwork the dough. Overmixing will develop the gluten too much, leading to tough scones instead of tender, flaky ones.

If your rhubarb is very tart, you might want to slightly increase the sugar in the recipe, or use slightly riper strawberries for added sweetness.

Chop your fruits into relatively small, uniform pieces so they distribute evenly and bake through without burning.

Using heavy cream instead of milk will yield a richer, more decadent scone.

Variations & Substitutions

Other Berries: While strawberry and rhubarb are a classic, you can experiment with other berries like blueberries, raspberries, or even a mix of fruits.

Citrus Zest: Add the zest of one lemon or orange to the dry ingredients for an extra layer of bright flavor.

Spices: A pinch of cinnamon or nutmeg can add warmth to the scone mixture.

Dairy-Free: Substitute the milk with a non-dairy alternative like almond milk or oat milk, and use a vegan butter substitute or coconut oil for the butter.

Gluten-Free: Use a good quality gluten-free all-purpose flour blend instead of regular flour. You may need to adjust the liquid slightly as gluten-free flours can absorb moisture differently.

Serving Suggestions

These Strawberry Rhubarb Scones are absolutely divine served warm with a dollop of clotted cream or whipped cream. A drizzle of honey or a light glaze made with powdered sugar and a little lemon juice also pairs beautifully. They are also wonderful with a cup of your favorite tea or coffee.

Storage, Freezing & Reheating

Storage: Store cooled scones in an airtight container at room temperature for up to 3 days. They are best enjoyed within the first day or two.

Freezing: To freeze, wrap individual cooled scones tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months.

Reheating: To reheat, place frozen scones on a baking sheet and warm in a 300°F (150°C) oven for 10-15 minutes, or until heated through. Alternatively, you can reheat unfrozen scones in the oven or a toaster oven for a few minutes to refresh their crispness.

Nutrition Information

The following is an estimated nutritional breakdown per scone (based on 8 servings):

Please note that these are estimates and can vary based on the specific ingredients and quantities used.

FAQ

Can I use frozen strawberries and rhubarb?

Yes, you can use frozen fruit, but it’s important to thaw them completely and drain off any excess liquid before adding them to the dough. This will prevent the scones from becoming too wet and affecting the texture.

Why are my scones tough?

Scones can become tough if the dough is overmixed or if too much liquid is added. Ensure you mix the ingredients just until they come together and be careful not to overwork the dough when shaping.

How can I make my scones extra flaky?

Keeping the butter very cold and cutting it into the dry ingredients until you have coarse crumbs is essential for flakiness. Also, avoid overhandling the dough.

Can I make these ahead of time?

You can prepare the dough up to the point of cutting it into wedges, cover it tightly, and refrigerate it for up to 24 hours. You may need to adjust the baking time slightly if baking from cold.

What is the best way to store leftover scones?

Store cooled scones in an airtight container at room temperature to maintain their texture. If properly stored, they should last for 2-3 days.

Strawberry Rhubarb Scones

Delightful and slightly tart scones bursting with fresh strawberries and tangy rhubarb, perfect for breakfast or a special afternoon tea.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings: 8 scones

Course: Breakfast, Dessert, Snack

Cuisine: American, British

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Scones

• 2 cups all-purpose flour plus more for dusting
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter cut into small cubes
• 3/4 cup heavy cream plus a little more for brushing
• 1 large egg
• 1 cup fresh strawberries hulled and chopped
• 1/2 cup fresh rhubarb trimmed and chopped

For the Glaze (Optional)

• 1 cup powdered sugar
• 2-3 tablespoons milk or cream

Method

 

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
4. In a separate small bowl, whisk together the heavy cream and the egg. Pour this wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the chopped strawberries and rhubarb.
6. Turn the dough out onto a lightly floured surface. Pat it into a 3/4-inch thick round. Cut into 8 wedges using a sharp knife or bench scraper.
7. Place the scone wedges onto the prepared baking sheet, spacing them slightly apart. Brush the tops with a little extra heavy cream.
8. Bake for 16-20 minutes, or until golden brown and cooked through. Let cool on a wire rack.
9. To make the glaze (optional), whisk together the powdered sugar and milk/cream until smooth and pourable. Drizzle over the cooled scones.

Notes

For crispier edges, place scones directly on the baking sheet without parchment. Serve warm with clotted cream or your favorite jam.