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Tender Strawberry Rhubarb Scones

These delightful scones combine the sweetness of strawberries with the tartness of rhubarb, creating a buttery, flaky treat that’s perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Snack
Cuisine: American, British
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.75 cups all-purpose flour Use a high-quality brand like King Arthur Flour for a perfect scone texture.
  • 1 tbsp baking powder Make sure it’s fresh for the best rise.
  • 0.75 tsp salt Balance the sweetness of the fruit.
Wet Ingredients
  • 0.66 cup butter (cold and cubed) I recommend using unsalted butter for better control over salt levels.
  • 0.66 cup sugar Granulated sugar gives the right sweetness without being overpowering.
  • 0.5 cup rhubarb (sliced) Fresh is best but frozen works in a pinch!
  • 0.5 cup strawberries (hulled and quartered) Use ripe, juicy strawberries for optimal sweetness.
  • 0.75 cup milk Whole milk is best for richness; however, buttermilk adds a delicious tang.
  • 0.25 tsp ground cinnamon This secret ingredient enhances flavor complexity.
Egg Wash
  • 1 egg egg Provides a beautiful golden finish.
  • 1 tbsp water Helps thin the egg for easy brushing.
Glaze
  • 0.66 cup powdered sugar (sifted) Sifting eliminates lumps for a smooth glaze.
  • 1.5 tbsp milk Adjust to your desired consistency.
  • 0.25 tsp vanilla extract Pure vanilla extract enhances sweetness.
  • 0.125 tsp almond extract Add a lovely nutty hint to the glaze.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). This is crucial for achieving that lovely golden crust.
  2. Cut the cold butter into 1/2-inch cubes and keep them in the fridge until just before use.
  3. Slice the rhubarb into 1/4-inch pieces and hull and quarter the strawberries.
  4. Sift the powdered sugar to ensure your glaze is lump-free.
Making the Dough
  1. In a food processor, pulse together the flour, baking powder, and salt until combined.
  2. Add in the cold butter cubes and pulse until the mixture resembles coarse breadcrumbs (about 10-12 pulses).
  3. Transfer the dry mixture to a large bowl, stir in the sugar, rhubarb, and strawberries.
  4. Pour in the milk and gently stir until a sticky dough forms. Avoid over-mixing!
  5. Dust a clean work surface with flour, turn the dough out, and pat it into a 10-inch disk about 3/4-inch thick.
  6. Cut the dough into 8 wedges like a pizza.
Baking
  1. Mix the egg with water and gently brush the tops of the scones with the egg wash.
  2. Place the scones on a lined baking tray and bake for 18 to 20 minutes, or until they are light golden brown on top.
  3. While the scones are baking, whisk together the powdered sugar, milk, vanilla, and almond extract in a small bowl until smooth.
  4. Once the scones have cooled for a few minutes, drizzle the glaze over the warm scones and serve fresh!

Notes

Always use cold butter to ensure a flaky texture. Room temperature ingredients work better for mixing, aside from the butter.