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
Scale
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.
