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
Scale
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
