Description
Strawberry Rhubarb Scones are tender, flaky pastries bursting with sweet strawberries and tangy rhubarb. Perfect for breakfast or afternoon tea, these scones balance fruity flavors with a buttery crumb.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 1/2 cup diced fresh rhubarb
- 1/2 cup diced fresh strawberries
- 2/3 cup heavy cream, plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: coarse sugar for sprinkling
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Gently fold in rhubarb and strawberries.
- In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
- Add wet ingredients to dry and stir just until combined; do not overmix.
- Turn dough onto a floured surface and gently pat into a 1-inch thick circle.
- Cut into 8 wedges and place on prepared baking sheet.
- Brush tops with extra cream and sprinkle with coarse sugar if desired.
- Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
- Cool slightly before serving.
Notes
- Use fresh, firm rhubarb and ripe strawberries for best flavor.
- Handle dough gently to keep scones tender and flaky.
- Serve warm with butter, clotted cream, or jam.
Nutrition
- Serving Size: 1 scone
- Calories: 240
- Sugar: 10g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: strawberry rhubarb scones, fruit scones, breakfast pastry, flaky scones, berry rhubarb recipe