Strawberry Rhubarb Scones
These tender, buttery Strawberry Rhubarb Scones balance sweet strawberries with tart rhubarb in a flaky pastry that’s perfect for breakfast or afternoon tea. Golden-brown with a sparkling sugar crust and jammy fruit pockets throughout.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar plus extra for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup 1 stick cold unsalted butter, cubed
- 1/2 cup diced fresh strawberries
- 1/2 cup diced fresh rhubarb about 1 medium stalk
- 1/2 cup heavy cream plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest optional, but adds brightness
Instructions
- Prepare your ingredients and workspace. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Keep butter in the refrigerator until the last possible moment to ensure it stays cold.
- Combine the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well blended.
- Cut in the butter using a pastry cutter or two knives until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The butter must remain cold for flaky scones, so work quickly and with cold hands if possible.
- Gently fold in the strawberries, rhubarb, and lemon zest with a rubber spatula, being careful not to crush the fruit. Distribute the fruit evenly throughout the flour mixture.
- Whisk together the wet ingredients in a separate small bowl. Combine the heavy cream, egg, and vanilla extract until smooth.
- Create a well in the center of your dry ingredients and pour in the liquid mixture. Stir with a fork just until the dough begins to come together. Do not overmix – the dough should look shaggy and slightly dry.
- Turn the dough onto a lightly floured surface and gently pat it into a circle about 1-inch thick. Avoid kneading or overworking the dough, which will develop gluten and make tough scones.
- Cut the dough into 8 equal triangles using a sharp knife or bench scraper, and transfer them to your prepared baking sheet, leaving about 2 inches between each scone.
- Brush the tops with heavy cream and sprinkle generously with additional granulated sugar for a beautiful, crunchy crust.
- Bake for 22-25 minutes until golden brown, rotating the pan halfway through for even baking. The scones should be firm to the touch and golden at the edges.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- The secret to flaky scones is keeping all ingredients as cold as possible before baking. Consider freezing the cubed butter for 10 minutes before incorporating.
- For make-ahead convenience, prepare the dough, shape into a disk, wrap tightly, and refrigerate overnight. Cut and bake in the morning.
- If rhubarb isn’t in season, frozen rhubarb works well – just thaw and pat dry before using.
- For extra decadence, drizzle cooled scones with a simple glaze made from powdered sugar and lemon juice.
- These scones freeze beautifully for up to 3 months. Reheat from frozen in a 350°F oven for about 10 minutes.