If you’re on the hunt for a delightful treat that balances the tartness of rhubarb with the sweetness of strawberries, this Strawberry Rhubarb Scones Recipe is about to become your new favorite. These scones are tender, flaky, and packed with fresh fruit bursts that make every bite absolutely irresistible. Whether you’re enjoying them with morning coffee or serving as an elegant brunch centerpiece, this recipe is simple enough for any home baker yet impressive enough to wow your friends and family. Let me walk you through how these classic scones come together to create a dish that’s both comforting and exciting.
Ingredients You’ll Need
Getting ready to make these scones is a breeze since the ingredients are straightforward and combine to give you that perfect balance of flavor, texture, and color. Each element plays a vital role — from the cold butter creating that signature flaky texture to the fresh fruit adding vibrant sweetness and a pop of color.
- 2 1/2 cups all-purpose flour: Forms the base of the dough and provides structure.
- 1 tablespoon baking powder: Helps the scones rise and become light and fluffy.
- 1/2 teaspoon salt: Enhances all the flavors.
- 1/2 cup cold salted butter, cubed: Creates tender, flaky layers when cut into the dough.
- 1/2 cup sugar: Sweetens the dough just enough to complement the fruit without overpowering.
- 1/2 cup fresh rhubarb, sliced 1/4 inch: Adds a tangy tartness that balances the sweetness perfectly.
- 1/2 cup fresh strawberries, diced: Brings juiciness and natural sweetness.
- 3/4 cup milk: Moistens the dough to just the right consistency.
- 1 large egg: Binds ingredients and adds richness.
- 1 tablespoon water: Mixed with egg for the glaze that makes scones golden and shiny.
- 2/3 cup powdered sugar: For the irresistible icing drizzle.
- 1 tablespoon plus 1/2 teaspoon milk: Mixed into the icing for smoothness.
- 1/4 teaspoon vanilla extract: Adds warmth and depth to the glaze.
How to Make Strawberry Rhubarb Scones Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400 degrees Fahrenheit. This temperature is just right for baking scones to a golden-brown perfection with tender insides. While the oven warms, you can start assembling your dry ingredients.
Step 2: Combine Dry Ingredients and Butter
Place the flour, baking powder, salt, and cold, cubed butter into a food processor and pulse until the mixture resembles coarse crumbs. If you don’t have a food processor, no worries — you can use a pastry blender or two knives to cut the butter into the flour. The cold butter is key for those flaky layers that scones are known for.
Step 3: Add Sugar, Rhubarb, and Strawberries
Transfer your crumbly flour and butter mixture to a large bowl. Stir in the sugar along with the fresh rhubarb slices and diced strawberries. Mixing the fruit in at this point ensures they’re evenly distributed, giving you delightful bursts of flavor in every bite.
Step 4: Mix in the Milk
Pour in the milk and gently stir until just combined. It’s important not to overmix here — you want the dough to be a bit sticky but cohesive. If it feels too dry, add a tablespoon of milk at a time until you achieve the right texture. This moisture helps bring softness to the scones.
Step 5: Shape the Dough
Dump the dough onto a generously floured countertop and dust the top with more flour. Use your hands to bring the dough together, then flatten it into a 10-inch circle, dusting with flour as needed if the dough feels sticky. This shaping helps the scones bake evenly and look stunning.
Step 6: Cut and Prepare for Baking
Using a sharp knife, cut the dough into eight equal wedges. Transfer the wedges to a baking sheet lined with parchment paper, or use a non-stick sprayed baking sheet if you don’t have parchment. This step sets up the classic scone shape that’s both inviting and easy to serve.
Step 7: Brush with Egg Wash
In a small bowl, whisk the egg with water to create an egg wash. Brush this glossy mixture over the tops of each scone. This not only helps them turn a beautiful golden brown but also adds a slight sheen that makes them look as good as they taste!
Step 8: Bake to Perfection
Bake the scones for about 20 minutes, until they are golden brown and fragrant. Once baked, transfer them to a cooling rack. Let them cool slightly before adding the finishing touch — the icing drizzle.
Step 9: Prepare and Drizzle Icing
While the scones cool, mix the powdered sugar with milk and vanilla extract in a small bowl until smooth. When scones are almost cool, drizzle this icing generously over the tops. The sweet glaze pairs beautifully with the tart rhubarb and fresh strawberry notes.
How to Serve Strawberry Rhubarb Scones Recipe
Garnishes
Sprinkle a few fresh strawberry slices or tiny rhubarb pieces on top after icing for a pretty and fresh garnish. A light dusting of powdered sugar or a small sprig of mint can also elevate the presentation, making these scones look like they came from a quaint bakery.
Side Dishes
These scones are perfect alongside a cup of hot tea or a smooth latte for a relaxed afternoon treat. You can also serve them with clotted cream or a smear of homemade strawberry jam to double down on those fruity flavors and enhance the indulgence.
Creative Ways to Present
Consider serving the scones on a tiered dessert stand for a brunch or party setting, paired with fresh fruit bowls and delicate pastries. Cutting the scones into smaller, bite-sized pieces also makes them perfect finger food for gatherings, allowing everyone to sample the delightful Strawberry Rhubarb Scones Recipe in style.
Make Ahead and Storage
Storing Leftovers
If you have leftover scones, store them in an airtight container at room temperature for up to two days. Proper storage keeps them moist and tender, ready to be enjoyed fresh, though best eaten soon after baking when at their peak texture and flavor.
Freezing
These scones freeze beautifully. Wrap them individually in plastic wrap and place in a freezer-friendly container or bag. They’ll keep well for up to two months, making it easy to enjoy the Strawberry Rhubarb Scones Recipe anytime a craving hits without starting from scratch.
Reheating
To reheat, place the scones on a baking sheet and warm in a 350-degree oven for 8 to 10 minutes. This method revives their flaky texture and melts the icing slightly, just like they came fresh from the oven. Avoid microwaving as it can make them soggy.
FAQs
Can I use frozen fruit instead of fresh for this Strawberry Rhubarb Scones Recipe?
Yes, you can use frozen fruit, but be sure to thaw and drain excess moisture before mixing into the dough. This helps prevent sogginess and keeps the dough consistency just right.
What can I substitute for milk if I’m lactose intolerant?
Feel free to use almond milk, oat milk, or any other plant-based milk in equal amounts. These alternatives work just as well and won’t compromise the texture or flavor of the scones.
Can I make these scones vegan?
To make vegan scones, substitute the butter with a vegan alternative and replace the egg with a flaxseed or chia egg. Use non-dairy milk and double-check your powdered sugar for any non-vegan processing.
Why is it important to keep the butter cold while making scones?
Cold butter creates steam when it bakes, helping the scones to puff up and develop their signature flaky layers. Warm butter would absorb into the flour and make the scones dense.
How do I know when the scones are done baking?
They should be golden brown on top, firm to the touch, and a toothpick inserted into the center should come out clean. The aroma of baked butter and fruit is also a wonderful indicator!
Final Thoughts
I truly hope you give this Strawberry Rhubarb Scones Recipe a try soon because it’s a decadent yet simple way to celebrate springtime flavors or brighten any day. There’s something magical about the combination of tart rhubarb and sweet strawberries wrapped in buttery, flaky scones, especially with the drizzle of vanilla icing on top. Baking these is like wrapping yourself in a warm, fruity hug, and I can’t wait for you to experience it yourself!
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Strawberry Rhubarb Scones Recipe
- Total Time: 35 minutes
- Yield: 8 scones 1x
Description
Delight in these tender and slightly tart Strawberry Rhubarb Scones, perfectly balanced with a sweet vanilla glaze. These golden, buttery scones combine fresh rhubarb and strawberries, offering a vibrant flavor that’s ideal for breakfast or afternoon tea. Quick to prepare and baked to perfection, they’re an irresistible treat for fruit lovers.
Ingredients
Dry Ingredients
- 2 1/2 Cups All-purpose Flour
- 1 Tbsp Baking Powder
- 1/2 tsp Salt
- 1/2 Cup Sugar
Fruits & Butter
- 1/2 Cup Fresh Rhubarb, sliced into 1/4 inch pieces
- 1/2 Cup Fresh Strawberries, diced
- 1/2 Cup Cold Salted Butter, cubed
Wet Ingredients
- 3/4 Cup Milk (plus 1 Tbsp plus 1/2 tsp for icing)
- 1 Large Egg
- 1 Tbsp Water
- 1/4 tsp Vanilla Extract (for icing)
Icing
- 2/3 Cup Powdered Sugar
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready to bake the scones evenly and quickly.
- Prepare Flour Mixture: In a food processor, combine the flour, baking powder, salt, and cold cubed butter. Pulse until the mixture resembles coarse crumbs. If you don’t have a food processor, use a pastry blender to cut the butter into the dry ingredients.
- Mix Dry Ingredients with Fruit: Transfer the crumbly flour and butter mixture to a large bowl. Stir in the sugar, fresh rhubarb slices, and diced strawberries until evenly distributed.
- Add Milk and Form Dough: Pour in 3/4 cup of milk and gently stir the mixture just until it combines. If the dough feels too dry, add extra milk one tablespoon at a time. The dough should be slightly sticky when turned out onto the counter.
- Shape Dough: Sprinkle a clean countertop generously with flour. Turn the dough onto the floured surface and dust the top of the dough with flour. Gently bring the mixture together with your hands and flatten it into a 10-inch circle. If dough sticks, dust with additional flour.
- Cut Into Wedges: Use a sharp knife to cut the dough circle into 8 equal wedges. Carefully transfer the wedges onto a parchment-lined baking sheet. If you don’t have parchment paper, lightly grease your baking sheet with non-stick spray.
- Egg Wash: In a small bowl, whisk together the egg and water. Brush this mixture over the tops of each scone to help achieve a golden brown crust during baking.
- Bake the Scones: Place the baking sheet in the preheated oven and bake for approximately 20 minutes or until the scones are golden brown and cooked through.
- Cool the Scones: Remove the scones from the oven and transfer to a cooling rack to cool slightly before icing.
- Prepare Icing: In a small bowl, whisk together powdered sugar, 1 Tbsp plus 1/2 tsp milk, and vanilla extract until smooth and pourable.
- Drizzle Icing and Serve: Once the scones are nearly cooled, drizzle the icing over the top. Serve warm or at room temperature and enjoy your fresh Strawberry Rhubarb Scones.
Notes
- Use cold butter to ensure flaky scones.
- If fresh rhubarb or strawberries are out of season, frozen can be substituted but thaw and drain excess moisture before using.
- Be careful not to overmix the dough to keep scones tender.
- Extra flour for dusting helps prevent sticking without toughening the dough.
- Brush with egg wash for a shiny, golden crust.
- Scones are best eaten fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
