There is something truly magical about the combination of sweet strawberries and tangy rhubarb nestled inside a tender, flaky scone. This Strawberry Rhubarb Scones Recipe captures the very essence of spring and summer mornings, bringing bursts of fresh, vibrant flavors into every bite. Whether you’re serving it for breakfast, brunch, or an afternoon treat, these scones balance buttery richness and fruity brightness so perfectly that they quickly become a favorite. Get ready to fall in love with a recipe that is as delightful to make as it is to enjoy.
Ingredients You’ll Need
The beauty of this Strawberry Rhubarb Scones Recipe is how simple, yet thoughtfully chosen ingredients come together to create an irresistible texture and flavor. Each component highlights freshness or adds the right touch of tenderness and sweetness to make these scones truly shine.
- 2 cups all-purpose flour: the foundation that gives scones their structure and crumb.
- 1/4 cup granulated sugar: adds sweetness while helping to brown the scones.
- 1 tablespoon baking powder: the leavening agent that makes your scones fluffy and light.
- 1/2 teaspoon salt: enhances all the flavors and balances the sweetness.
- 1/2 cup cold unsalted butter (cut into small cubes): essential for flaky layers; make sure it’s very cold!
- 1/2 cup diced fresh strawberries: brings juicy sweetness and a pop of color.
- 1/2 cup diced fresh rhubarb: adds tanginess that perfectly contrasts the strawberries.
- 1/2 cup heavy cream (plus more for brushing): lends richness and helps keep the scones moist.
- 1 large egg: binds ingredients and gives scones their tender crumb.
- 1 teaspoon vanilla extract: adds warm, aromatic sweetness to deepen flavor.
- Coarse sugar for sprinkling (optional): gives a sparkling, crunchy finish on top.
How to Make Strawberry Rhubarb Scones Recipe
Step 1: Prepare your dry ingredients
Begin by whisking together the flour, sugar, baking powder, and salt in a large bowl. This ensures even distribution and sets the perfect base for your scones.
Step 2: Cut in the butter
Next, add the cold, cubed butter. Using a pastry cutter or your fingertips, work it into the dry mix until the mixture looks like coarse crumbs. The small butter pieces will create those flaky layers when baked—so resist the urge to overwork!
Step 3: Fold in the fruit
Gently fold in the chopped strawberries and rhubarb, being careful not to break them up too much. Their fresh, juicy texture will burst with flavor once baked, creating beautiful pockets of fruity sweetness balanced by tang.
Step 4: Combine the wet ingredients
In a separate bowl, whisk together heavy cream, egg, and vanilla extract until smooth. This creamy mixture acts as a binder and adds moisture for soft, tender scones.
Step 5: Mix wet and dry ingredients
Pour the wet mixture into the dry ingredients and stir just until you see the dough come together. Avoid overmixing here to keep the scones light and tender, rather than dense.
Step 6: Shape and cut your scones
Turn the dough out onto a lightly floured surface and knead gently a few times to unify. Then pat it into a 1-inch thick circle. Using a sharp knife or bench scraper, cut the circle into 8 wedges for classic scone shapes.
Step 7: Bake to perfection
Place the wedges on your parchment-lined baking sheet, brush lightly with cream for a golden crust, and sprinkle with coarse sugar if you like a bit of crunch on top. Bake at 400°F (200°C) for 18 to 22 minutes, or until golden and firm to the touch.
How to Serve Strawberry Rhubarb Scones Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of homemade glaze enhances these scones beautifully without overpowering their delicate fruit flavors. Fresh strawberry slices on the side also elevate presentation and taste.
Side Dishes
Pair your scones with a dollop of clotted cream or whipped butter, and perhaps some fresh fruit preserves, to turn this simple treat into an indulgent mini feast. A hot cup of tea or coffee is the perfect companion.
Creative Ways to Present
For an extra-special touch, serve your Strawberry Rhubarb Scones Recipe with a scoop of vanilla ice cream or alongside a fresh fruit salad at brunch. You can also sandwich them with lemon curd or mascarpone cheese for delightful variations.
Make Ahead and Storage
Storing Leftovers
Store leftover scones in an airtight container at room temperature for up to two days. They stay fresh and moist, ready to enjoy as a quick snack or breakfast treat.
Freezing
If you want to extend their life, these scones freeze beautifully. Wrap each scone individually in plastic wrap and then place in a freezer bag. They can be kept frozen for up to three months without losing quality.
Reheating
To reheat, warm your scones in a 350°F (175°C) oven for about 10 minutes until heated through and crisp on the outside. Avoid microwaving, which can make them soggy.
FAQs
Can I use frozen strawberries and rhubarb in this recipe?
Yes, but be sure to fold the fruit in while still frozen to prevent the dough from becoming too wet. This helps retain the scone’s texture and prevents them from turning mushy.
What makes scones flaky and tender?
The key is cold butter cut into the flour, which creates steam pockets as it bakes, giving scones their signature flakiness. Also, avoid overmixing the dough to keep it tender rather than tough.
Can I substitute the heavy cream?
If you don’t have heavy cream, whole milk or half-and-half can work, but the texture will be slightly less rich and tender. You might want to reduce liquid a bit to compensate.
How do I store baked scones to keep them fresh?
Keep them in an airtight container at room temperature for a day or two. For longer storage, freezing is the best option to maintain freshness without drying out.
Is this recipe suitable for vegetarians?
Absolutely! This Strawberry Rhubarb Scones Recipe contains no meat or gelatin, making it perfect for vegetarians to enjoy.
Final Thoughts
If you’ve been looking for that perfect balance of sweet and tart in a tender, flaky treat, this Strawberry Rhubarb Scones Recipe is just the answer. It’s a joy to make, bursting with fresh flavors and rich textures that truly warm the heart. So grab those fresh strawberries and rhubarb and get ready to make a batch that will quickly become a beloved staple in your baking repertoire!
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
These Strawberry Rhubarb Scones are a delightful American breakfast treat, combining tender, flaky pastry with fresh strawberries and rhubarb for a perfect balance of sweet and tart flavors. Crispy on the outside and soft inside, they’re ideal for summer mornings or afternoon tea.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Butter and Fruit
- 1/2 cup cold unsalted butter (cut into small cubes)
- 1/2 cup diced fresh strawberries
- 1/2 cup diced fresh rhubarb
Wet Ingredients
- 1/2 cup heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
Topping
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the mixture until it resembles coarse crumbs, which helps create the scones’ flaky texture.
- Incorporate Fruit: Gently fold in the diced fresh strawberries and rhubarb, distributing them evenly without crushing.
- Prepare Wet Mixture: In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth and combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently just until the dough begins to come together; be careful not to overmix to keep the scones tender.
- Shape the Dough: Turn the dough out onto a lightly floured surface and knead gently a few times to bring it together. Pat the dough into a 1-inch thick circle.
- Cut and Arrange: Cut the circle into 8 equal wedges and place them on the prepared baking sheet with some space apart.
- Final Touches: Brush the tops of the wedges with a bit of heavy cream and sprinkle with coarse sugar if desired, to add a sweet, crunchy finish.
- Bake: Bake the scones in the preheated oven for 18 to 22 minutes, or until they turn golden brown and feel firm to the touch.
- Cool and Serve: Allow the scones to cool slightly on a wire rack before serving warm for the best flavor and texture experience.
Notes
- Ensure your butter is very cold for the best flaky texture; freezing diced butter for 10 minutes before use is recommended.
- If using frozen fruit instead of fresh, do not thaw before folding into the dough to avoid excess moisture making the dough soggy.
- Handle the dough gently and avoid overmixing to keep the scones light and tender.
