If there’s a treat that instantly brings a sense of coziness and celebration to my kitchen, it’s Strawberry Rhubarb Scones. This irresistible combination of tangy rhubarb and sweet, juicy strawberries baked into golden, tender scones is pure breakfast bliss! Whether you’re hosting brunch, baking with your family, or just in the mood to savor something homemade with your morning coffee, these Strawberry Rhubarb Scones hit all the right notes—fruity, buttery, and beautifully rustic.
Ingredients You’ll Need
What’s wonderful about Strawberry Rhubarb Scones is how a handful of humble ingredients can come together to create a show-stopping bake. Each ingredient plays its part, adding flavor, texture, or color to make these scones truly special.
- All-purpose flour: The sturdy base that gives your scones structure and just the right crumb.
- Granulated sugar: Adds a gentle sweetness that balances the tartness of the fruit.
- Baking powder: The rising agent for those irresistibly fluffy scones.
- Salt: A pinch brings all the flavors together and brightens the fruit notes.
- Cold unsalted butter (cut into small cubes): The secret to flaky layers—be sure your butter is ice cold for the best texture!
- Fresh strawberries (diced): Juicy, colorful bursts of fruitiness in every bite—use peak-season berries if you can.
- Fresh rhubarb (diced): Tart and vibrant, rhubarb adds zing and gorgeous pink streaks to your scones.
- Heavy cream (plus more for brushing): Makes the crumb tender, rich, and moist.
- Large egg: Helps bind the dough and enriches the flavor.
- Vanilla extract: Adds fragrant depth that makes the fruit flavors shine.
- Coarse sugar for sprinkling (optional): For that luscious bakery-style crunch on top—highly recommended!
How to Make Strawberry Rhubarb Scones
Step 1: Prep Your Oven and Baking Sheet
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper so your scones bake up with crisp edges and easy cleanup—no need to worry about sticking or messy corners!
Step 2: Combine the Dry Ingredients
Grab a large mixing bowl and whisk together your flour, sugar, baking powder, and salt. This quick mix ensures everything is evenly distributed, which means every Strawberry Rhubarb Scone will bake up just right.
Step 3: Cut in the Cold Butter
Add your ice-cold butter cubes straight from the fridge (or give them a quick chill in the freezer). Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture looks like coarse crumbs. Little pockets of butter are the magic behind flaky, dreamy scones.
Step 4: Add the Fruit
Gently fold in the diced strawberries and rhubarb. Don’t over-mix—just a few careful turns are enough. The fruit adds beautiful color and pockets of irresistible flavor that set these scones apart.
Step 5: Mix the Wet Ingredients
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract. This trio adds richness, moisture, and a hint of aromatic sweetness.
Step 6: Bring the Dough Together
Pour the wet ingredients over the dry mix and stir gently until everything just comes together—overmixing is the enemy of tender scones! It’s totally normal if your dough looks a little shaggy.
Step 7: Shape and Cut the Scones
Turn the dough out onto a floured surface and give it a quick, gentle knead (just a few turns). Pat the dough into a circle about 1 inch thick, then cut it into 8 wedges, like a pizza. This classic scone shape feels so homey and welcoming.
Step 8: Bake to Golden Perfection
Arrange the wedges on your prepared baking sheet, leaving some space between each. Brush the tops with a little extra cream and sprinkle over coarse sugar if you want a sparkly, crunchy finish. Bake for 18 to 22 minutes, until your Strawberry Rhubarb Scones are golden and firm to the touch. Let them cool slightly (if you can resist!) before digging in.
How to Serve Strawberry Rhubarb Scones
Garnishes
A little flourish goes a long way! Serve your Strawberry Rhubarb Scones with a dusting of powdered sugar, a drizzle of fresh cream, or a dollop of homemade whipped cream to make breakfast feel like a real treat.
Side Dishes
Pair these scones with a bowl of fresh berries, a fruit compote, or even a rich clotted cream. Coffee, tea, or a chilled glass of lemonade make this breakfast or brunch extra special.
Creative Ways to Present
For an elegant twist, slice your scones in half and fill with a tangy strawberry-rhubarb jam or a layer of mascarpone cheese. Stack them on a pretty tiered cake stand for a festive afternoon tea centerpiece that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
Let any leftover Strawberry Rhubarb Scones cool completely, then store them in an airtight container at room temperature for up to two days. A simple paper towel underneath can help absorb moisture and keep them from getting soggy.
Freezing
If you want to enjoy Strawberry Rhubarb Scones later, simply wrap cooled scones individually in plastic wrap, then stash them in a zip-top bag in the freezer. They keep beautifully for up to three months! Thaw overnight or warm gently when you’re ready for a treat.
Reheating
For fresh-baked flavor, pop scones in a 325°F (165°C) oven for about 8 minutes or microwave for 15 seconds. They’ll perk up perfectly and taste as good as new, especially with a small pat of butter on top!
FAQs
Can I use frozen strawberries or rhubarb?
Absolutely! Just add them straight from the freezer—no need to thaw. This helps prevent them from releasing too much juice and making your dough soggy.
Why does the butter need to be so cold?
Cold butter is the secret to light, flaky Strawberry Rhubarb Scones! When it melts in the oven, it creates steam pockets that make the scones rise with that irresistible tender crumb.
Can I make these scones dairy free?
You can swap the butter for a vegan butter and the heavy cream for canned coconut milk (just use the thick, creamy part). The flavor will change a bit, but you’ll still get a delicious, tender scone.
What’s the best way to cut the scone dough?
Shape your dough into a circle and use a sharp knife to make clean cuts into wedges. You can also use a round biscuit cutter for smaller, café-style scones!
How do I keep my scones from spreading too much?
If your kitchen is warm, chill the cut scone dough on the baking sheet in the fridge for 10 to 15 minutes before baking. This helps the butter stay cold, resulting in perfectly shaped Strawberry Rhubarb Scones.
Final Thoughts
There’s just something magical about pulling a tray of Strawberry Rhubarb Scones from the oven—the aroma alone will make you want to gather around the table. I hope you’re inspired to try this recipe and share the warmth, flavor, and simple joy of homemade scones with your favorite people. Enjoy every bite!
Print
Strawberry Rhubarb Scones Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the perfect combination of sweet strawberries and tangy rhubarb with these delectable Strawberry Rhubarb Scones. These tender scones are easy to make and bursting with fruity flavors, making them ideal for a delightful breakfast or a lovely afternoon treat.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Other Ingredients:
- 1/2 cup cold unsalted butter (cut into small cubes)
- 1/2 cup diced fresh strawberries
- 1/2 cup diced fresh rhubarb
- 1/2 cup heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add butter: Cut in the cold butter until the mixture resembles coarse crumbs.
- Add fruit: Gently fold in the strawberries and rhubarb.
- Combine wet ingredients: In a small bowl, whisk together the cream, egg, and vanilla.
- Combine mixtures: Pour the wet ingredients into the dry mixture and stir until just combined.
- Shape and bake: Turn out the dough, pat into a circle, cut into wedges, and bake for 18–22 minutes.
- Enjoy: Let cool slightly before serving.
Notes
- Chill butter for flakier scones.
- Avoid thawing frozen fruit before using.
Nutrition
- Serving Size: 1 scone
- Calories: 265
- Sugar: 9g
- Sodium: 170mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
