Strawberry Rhubarb Scones

why make this recipe

Strawberry Rhubarb Scones mix sweet and tart flavors in one bite. They bake quickly and make a nice breakfast or snack. The scones stay tender and taste fresh with real fruit.

introduction

These scones are simple and comforting. They have a flaky crumb and bits of strawberry and rhubarb inside. If you enjoy rhubarb in baked goods, try a related brown sugar rhubarb cookies recipe for another easy treat.

how to make Strawberry Rhubarb Scones

1. Keep the butter cold. Cut it into small cubes.
2. Mix dry ingredients first in a large bowl.
3. Cut in the cold butter until the mix looks like coarse crumbs.
4. Fold in the strawberries and rhubarb gently so they do not break.
5. Whisk the heavy cream and vanilla in a small bowl. Add to dry mix and stir until just combined.
6. Turn dough onto a floured surface. Pat into a 1-inch thick circle. Cut into wedges.
7. Place wedges on a baking sheet lined with parchment paper.
8. Bake at 425°F (220°C) for 15–20 minutes until golden.
9. Let scones cool a bit, then drizzle icing made from powdered sugar and milk.

Ingredients :

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup fresh strawberries, diced
• 1 cup rhubarb, diced
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar (for icing)
• 1 tablespoon milk (for icing)

Directions :

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix the flour, sugar, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Gently fold in the strawberries and rhubarb.
5. In a separate bowl, whisk together the heavy cream and vanilla, then add to the dry ingredients. Mix until just combined.
6. Turn the dough onto a floured surface; flatten and shape into a 1-inch thick circle. Cut into wedges and place on the prepared baking sheet.
7. Bake for 15-20 minutes until golden.
8. For the icing, whisk together powdered sugar and milk until smooth. Drizzle over cool scones before serving.

how to serve Strawberry Rhubarb Scones

Serve warm or at room temperature. These scones go well with tea or coffee. Add a little butter, jam, or clotted cream if you like.

how to store Strawberry Rhubarb Scones

Let scones cool fully. Store in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge up to 4 days or freeze up to 3 months. Reheat in a low oven before serving.

tips to make Strawberry Rhubarb Scones

• Keep the butter very cold for a flakier texture.
• Do not overmix the dough. Mix just until it comes together.
• Toss diced fruit in a little flour to prevent sinking.
• Cut scones evenly so they bake at the same time.
• Chill the shaped dough 10–15 minutes if your kitchen is warm.

variation (if any)

• Add 1 teaspoon lemon zest for a bright flavor.
• Use a light cream cheese glaze instead of powdered sugar icing.
• Replace strawberries with raspberries or use frozen fruit (thaw and drain first).
• Swap granulated sugar for brown sugar for a deeper taste.

FAQs

Q: Can I use frozen fruit?
A: Yes. Thaw frozen fruit and drain excess liquid before folding into the dough.

Q: How do I keep the scones from getting soggy?
A: Toss fruit in a bit of flour and do not overmix. Bake until they are golden.

Q: Can I make the dough ahead?
A: Yes. You can shape the dough, wrap it, and keep it in the fridge for up to 24 hours. Bake when ready.

Q: Can I skip the icing?
A: Yes. The scones taste great plain or with a light dusting of sugar.

Q: What if my scones are too dry?
A: Use slightly more cream next time and avoid overbaking. Check your oven temperature with a thermometer.

Strawberry Rhubarb Scones

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Deliciously flaky scones combining sweet strawberries and tart rhubarb, perfect for breakfast or a sweet snack.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup fresh strawberries, diced
• 1 cup rhubarb, diced
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar (for icing)
• 1 tablespoon milk (for icing)

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Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the flour, sugar, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Gently fold in the strawberries and rhubarb.
5. In a separate bowl, whisk together the heavy cream and vanilla, then add to the dry ingredients and mix until just combined.
6. Turn the dough onto a floured surface; flatten and shape it into a 1-inch thick circle. Cut into wedges and place on the prepared baking sheet.
7. Bake for 15-20 minutes until golden.
8. For the icing, whisk together powdered sugar and milk until smooth, then drizzle over cool scones before serving.

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Notes

Serve warm or at room temperature, ideal with tea or coffee.

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Nutrition

• Serving Size: 1 scone
• Calories: 250
• Sugar: 6g
• Sodium: 230mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg