If you’re looking for a treat that perfectly captures the brightness of spring and summer in every bite, these Strawberry Rhubarb Scones are going to knock your socks off! Imagine the delicate crunch of a golden crust giving way to buttery, tender layers with juicy pops of strawberry and rhubarb—sweet, tart, and absolutely irresistible. Whether you bake them for a leisurely weekend brunch, a cheerful afternoon snack, or to use up those baskets of seasonal fruit, you’ll be hooked after just one taste of these Strawberry Rhubarb Scones.

Ingredients You’ll Need

Strawberry Rhubarb Scones Recipe - Recipe Image

Ingredients You’ll Need

What’s wonderful about these Strawberry Rhubarb Scones is how each simple ingredient pulls its weight, creating a pastry that’s greater than the sum of its parts. The combination of sweet and tart fruit, buttery richness, and just the right hint of vanilla makes these homemade scones sing with flavor and color.

All-purpose flour: The classic base for scones provides structure while keeping the crumb light and tender.
Granulated sugar: Adds a touch of sweetness that balances the tart fruit beautifully.
Baking powder: This gives the scones their irresistible lift and fluffy texture.
Salt: A pinch boosts the other flavors so they shine through.
Cold unsalted butter (cubed): Essential for those flaky, melt-in-your-mouth layers—make sure it’s cold!
Fresh rhubarb (chopped): The zesty tartness brings a lively kick and gorgeous pops of color.
Fresh strawberries (chopped): Their natural sweetness pairs perfectly with rhubarb for a classic combo.
Heavy cream (plus more for brushing): This creates a super tender crumb and gives the tops a beautiful sheen.
Vanilla extract: Rounds out the flavors with a touch of warmth.
Coarse sugar for topping (optional): For an extra crunchy, sparkly finish if you’re feeling fancy.

How to Make Strawberry Rhubarb Scones

Step 1: Prep the Oven and Baking Pan

Start by preheating your oven to 400°F. Line a baking sheet with parchment paper so your Strawberry Rhubarb Scones lift off easily and keep their lovely shape without sticking. A few minutes of prep now saves any sticky situations later!

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This step is crucial to ensure your leavening and seasoning get evenly distributed, so each scone rises beautifully and has just the right flavor in every bite.

Step 3: Cut in the Butter

Add your cold, cubed butter to the dry mixture. Use a pastry cutter, two forks, or your fingertips to gently work the butter into the flour until you have a coarse crumb texture. Those little pockets of butter are the secret behind ultra-flaky Strawberry Rhubarb Scones!

Step 4: Fold in the Fruit

Gently stir in the chopped strawberry and rhubarb pieces, making sure they’re evenly distributed. This way, every wedge gets a generous amount of juicy fruit swirled inside. If you’re using frozen fruit, pop it straight in without thawing to prevent a soggy dough.

Step 5: Add Cream and Vanilla

In a separate small bowl, whisk together the heavy cream and vanilla extract. Pour this mixture into the flour and fruit bowl, then gently stir just until a shaggy dough forms. Don’t overwork—the magic of tender scones is in a light touch!

Step 6: Shape and Cut the Dough

Turn the dough out onto a lightly floured surface and pat it gently into an 8-inch circle, about an inch thick. Using a sharp knife or bench scraper, cut the circle into 8 wedges (like a pizza). You want the Strawberry Rhubarb Scones to be roughly the same size so they bake evenly.

Step 7: Top and Bake

Transfer the scones to your prepared baking sheet, leaving some space for them to spread. Brush the tops with a little extra heavy cream and, if you like, sprinkle over some coarse sugar for sparkle and crunch. Bake for 18 to 22 minutes, until the Strawberry Rhubarb Scones are golden brown and smell downright amazing. Let them cool just slightly before serving so the fruit sets and the flavors can mellow together.

How to Serve Strawberry Rhubarb Scones

Garnishes

For a beautiful finishing touch, a simple glaze of powdered sugar mixed with lemon juice drizzled over cooled scones adds a bright pop and extra sweetness. You can also dust the tops with a light shower of powdered sugar or tuck in a few fresh strawberry slices for color and a fresh flair.

Side Dishes

Serve your Strawberry Rhubarb Scones alongside clotted cream, whipped cream, or mascarpone for a sumptuous breakfast or brunch spread. They also taste fantastic with a pat of butter and an extra spoonful of strawberry or rhubarb jam. Round out the treat with fresh berries or a fruit salad to keep the mood light and sunny.

Creative Ways to Present

Arrange the scones in a circle on a pretty cake stand or nestle them in a basket lined with a tea towel for a cozy, welcoming look. For special occasions, serve the Strawberry Rhubarb Scones on individual plates with a scoop of vanilla ice cream and a drizzle of warm berry compote. You can even wrap cooled scones in parchment and twine for a charming homemade gift!

Make Ahead and Storage

Storing Leftovers

Leftover Strawberry Rhubarb Scones can be stored at room temperature in an airtight container for up to two days. If you want them to stay fresh a bit longer, pop them in the fridge—they’ll keep well for about four days. Just be sure to let them cool completely before storing, to maintain their tender texture.

Freezing

Strawberry Rhubarb Scones freeze remarkably well, so feel free to bake a batch ahead! Place cooled scones in a single layer on a baking sheet to freeze, then transfer to a freezer bag. They’ll stay delicious for up to three months. You can also freeze unbaked wedges and bake them fresh from frozen, adding just a couple of minutes to the baking time.

Reheating

To enjoy your Strawberry Rhubarb Scones warm, reheat them in a 300°F oven for about 8 minutes, or until just heated through. If you’re in a hurry, a short burst in the microwave (10–15 seconds) will also do the trick—just remember, the oven keeps the exterior delightfully crisp.

FAQs

Can I use frozen strawberries and rhubarb for these scones?

Absolutely! If you can’t find fresh fruit, frozen works just as well. There’s no need to thaw—just toss the frozen fruit straight into the dough to keep things simple and avoid excess moisture.

Why is it important to use cold butter in this recipe?

Cold butter is the key to flaky, tender Strawberry Rhubarb Scones. As the scones bake, the pieces of cold butter melt and create steam pockets, which result in those wonderful layers and texture we all love in a great scone.

Can I make these scones gluten-free?

Yes, you can easily swap the all-purpose flour for a good-quality gluten-free flour blend. Just ensure the blend contains xanthan gum or add 1/2 teaspoon separately for best results with structure and crumb.

What’s the best way to prevent soggy scones?

The secret is to handle the dough as little as possible and to add the fruit just before mixing in the wet ingredients. Also, if you’re using frozen fruit, don’t thaw it first—this helps prevent extra juice from making the dough too wet.

Can I make smaller or larger scones?

Definitely! Simply adjust the size and cutting method as you like. Keep in mind that smaller scones will bake a bit quicker, so watch the oven closely, while larger ones may need an extra minute or two.

Final Thoughts

There’s something incredibly satisfying about pulling a tray of homemade Strawberry Rhubarb Scones from the oven—the kitchen fills with a buttery, fruity aroma and you know a truly special treat is about to be enjoyed. Don’t be surprised if these quickly become your most-requested recipe! Gather your favorite people (or treat yourself), and let the scone magic begin.

Strawberry Rhubarb Scones Recipe

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4.7 from 13 reviews

Author: admin
Total Time: 35 minutes
Yield: 8 scones 1x
Diet: Vegetarian

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Description

Delight in the perfect balance of sweet strawberries and tangy rhubarb in these deliciously moist and crumbly scones. A delightful treat for breakfast or teatime!

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Additional Ingredients:

1/2 cup cold unsalted butter (cubed)
1/2 cup chopped fresh rhubarb
1/2 cup chopped fresh strawberries
2/3 cup heavy cream (plus more for brushing)
1 teaspoon vanilla extract
Coarse sugar for topping (optional)

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Instructions

Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
Prepare the dry mix: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Incorporate the butter: Cut in the cold butter until the mixture resembles coarse crumbs.
Add fruit: Gently fold in the chopped rhubarb and strawberries.
Mix the wet ingredients: In a small bowl, whisk together the heavy cream and vanilla extract. Pour into the flour mixture and stir until just combined.
Shape and bake: Turn the dough onto a floured surface, shape into a circle, cut into wedges, place on the baking sheet, brush with cream, and sprinkle with sugar. Bake for 18–22 minutes until golden.
Cool and serve: Allow the scones to cool slightly before serving.

Notes

Use frozen fruit if fresh isn’t available, but do not thaw before adding to the dough.
For extra flavor, consider drizzling with a simple glaze made from powdered sugar and lemon juice once cooled.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American