If you adore the cozy charm of classic scones but crave a burst of fresh, tangy sweetness, then this Strawberry Rhubarb Scones Recipe is about to become your new obsession. These scones balance the tartness of rhubarb with the natural juiciness of strawberries, all wrapped in a buttery, tender crumb that’s just perfect for breakfast, brunch, or an afternoon treat. The combination of warm cinnamon, sweet vanilla, and the delicate crunch from a sugar topping makes each bite a celebration of textures and flavors you won’t soon forget.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, keeping things simple yet ensuring each scone has the perfect rise, flavor, and delightful texture. From the crispy golden edges to the soft, fruity interior, these ingredients work in harmony to create scones you’ll want to bake again and again.
- 2 cups (250g) all-purpose flour: The foundation for structure and crumb.
- 1/4 cup (50g) granulated sugar: Adds just enough sweetness to balance the tart fruit.
- 1 tablespoon baking powder: The secret to light, fluffy scones with a perfect rise.
- 1/2 teaspoon salt: Enhances the flavors and balances sweetness.
- 1/2 teaspoon ground cinnamon: Introduces a warm depth that complements the fruit beautifully.
- 1/2 cup (115g) unsalted butter, cold and cubed: Creates flaky layers and rich taste.
- 1/2 cup (120ml) heavy cream: Moisturizes and tenderizes the dough.
- 1 large egg: Binds ingredients and adds richness.
- 1 teaspoon vanilla extract: Lifts the flavor and adds a fragrant sweetness.
- 1/2 cup diced fresh strawberries: Provides juicy bursts of fruity sweetness throughout.
- 1/2 cup diced fresh rhubarb: Offers tangy notes that brighten every bite.
- 1 tablespoon milk (for brushing): Helps achieve that golden, inviting crust.
- Optional: 2 tablespoons coarse sugar: For a sparkling, crunchy topping.
How to Make Strawberry Rhubarb Scones Recipe
Step 1: Prepare the Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This step ensures that your scones bake evenly and don’t stick, setting the stage for flawless golden bottoms.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. This blend not only delivers structure and sweetness but also the lovely hint of spice that complements the strawberry rhubarb mix perfectly.
Step 3: Cut in the Butter
Working quickly, add cold, cubed butter to your dry ingredients. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs with pea-sized chunks of butter remaining. This is key to creating those flaky layers that scone lovers live for.
Step 4: Combine Wet Ingredients
In a separate bowl, whisk the heavy cream, egg, and vanilla extract until smooth. This combination imparts moisture, tenderness, and that subtly sweet aroma that makes the dough irresistible.
Step 5: Bring the Dough Together
Pour the wet ingredients into the dry mixture and gently mix until just combined. Overmixing can lead to tough scones, so be gentle and stop as soon as the dough starts to come together.
Step 6: Fold in Strawberries and Rhubarb
Carefully fold diced strawberries and rhubarb into the dough. This step infuses every bite with juicy, tangy bursts while maintaining the dough’s delicate texture.
Step 7: Shape and Cut
Turn your dough out onto a lightly floured surface and press it into a 1-inch thick disk. Cut into 8 equal wedges and place them spaced apart on the prepared baking sheet. This shape not only looks inviting but ensures even baking.
Step 8: Add Finishing Touches
Brush the tops of the scones with milk for that golden sheen and, if you like, sprinkle with coarse sugar for added sparkle and crunch.
Step 9: Bake to Perfection
Bake the scones for 18-22 minutes or until they’re beautifully golden and a toothpick inserted in the center comes out clean. The aroma filling your kitchen at this point is pure comfort.
Step 10: Cool and Enjoy
Let the scones cool on a wire rack for 10 minutes so they can firm up just a bit while still warm. Now they’re ready to be enjoyed with your favorite spreads or simply on their own!
How to Serve Strawberry Rhubarb Scones Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of honey can enhance the scones without overpowering their flavor. For a richer option, smear on some clotted cream or whipped butter, which perfectly complements the sweet and tangy fruit.
Side Dishes
Serve these scones alongside a cup of freshly brewed tea or coffee to elevate your breakfast or afternoon snack. Fresh fruit salad or a tangy yogurt dip also pair beautifully and bring additional freshness to the plate.
Creative Ways to Present
Turn your scones into a mini dessert by splitting them and layering with whipped cream and extra fresh strawberries. Alternatively, serve them warm with a scoop of vanilla ice cream for a quick, delightful treat any time of day.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover scones in an airtight container at room temperature for up to two days. They retain their tender, crumbly texture best this way without becoming soggy.
Freezing
If you want to keep your Strawberry Rhubarb Scones Recipe handy for longer, freeze them in a single layer on a baking sheet until solid, then transfer to a resealable bag or container. They’ll stay fresh for up to two months and are perfect for quick numbing cravings.
Reheating
To enjoy frozen or leftover scones, reheat them in a preheated oven at 350°F (175°C) for about 10 minutes. This restores their warm, flaky texture much better than a microwave.
FAQs
Can I use frozen strawberries and rhubarb instead of fresh?
Fresh is always best for the crisp texture, but frozen can work in a pinch. Just thaw and drain excess moisture before folding them into the dough to prevent sogginess.
What if I don’t have heavy cream?
You can substitute heavy cream with whole milk or half-and-half, though the scones may be slightly less tender. Adding a tablespoon of melted butter can help keep them moist.
Can I make these scones vegan?
Absolutely! Use a plant-based butter and swap the heavy cream and egg with coconut cream and a flax or chia egg, respectively. The texture will be slightly different but still delicious.
How can I make the scones more sweet?
Increasing the sugar slightly or adding a drizzle of glaze on top after baking can boost sweetness without sacrificing that delightful balance of flavors.
Why did my scones turn out dense?
Dense scones usually result from overmixing the dough or not using enough baking powder. Mix just until combined and ensure your baking powder is fresh for a lovely rise.
Final Thoughts
Making the Strawberry Rhubarb Scones Recipe is like inviting a warm hug into your kitchen. Each bite tells a story of sweet and tart harmony wrapped in buttery goodness, perfect for sharing with loved ones or treating yourself. Don’t hesitate to try this recipe—it’s simple, rewarding, and absolutely delicious!
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Strawberry Rhubarb Scones Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Delight in these wonderfully flaky Strawberry Rhubarb Scones, perfectly balanced with sweet strawberries and tart rhubarb, enhanced with warm cinnamon and a tender crumb. Perfect for breakfast or afternoon tea, these scones are easy to prepare and bake to golden perfection.
Ingredients
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup (115g) unsalted butter, cold and cut into small cubes
- 1/2 cup (120ml) heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Fruits
- 1/2 cup diced fresh strawberries
- 1/2 cup diced fresh rhubarb
Topping
- 1 tablespoon milk (for brushing the tops)
- Optional: 2 tablespoons coarse sugar for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon to evenly distribute all the dry components.
- Incorporate Butter: Add the cold, cubed butter into the dry mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the texture resembles coarse crumbs with pea-sized chunks of butter visible.
- Combine Wet Ingredients: In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract thoroughly to form a smooth wet mixture.
- Form the Dough: Pour the wet ingredients into the dry ingredients and gently mix until the dough just begins to come together. Avoid overmixing to keep the scones flaky.
- Add Fruits: Carefully fold in the diced strawberries and rhubarb until they are evenly incorporated without crushing the fruits.
- Shape the Dough: Turn the dough onto a lightly floured surface and gently press it into a roughly 1-inch thick disk, maintaining a gentle touch to keep the texture tender.
- Cut Scones: Cut the dough disk into 8 equal wedges and arrange them on the prepared baking sheet, spacing them apart to allow for even baking.
- Prepare for Baking: Brush the tops of the scones with milk to help them brown nicely. Optionally, sprinkle coarse sugar on top for added sweetness and crunch.
- Bake: Bake in the preheated oven for 18-22 minutes, or until the scones turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Transfer the baked scones to a wire rack and let them cool for about 10 minutes. Serve warm or at room temperature for best flavor and texture.
Notes
- Use cold butter to ensure flaky scones with a tender crumb.
- Do not overmix the dough; this keeps the texture light and fluffy.
- Fresh rhubarb adds a tart element; if unavailable, frozen rhubarb can be used but should be thawed and drained.
- Coarse sugar topping is optional but adds a pleasant crunch and sweetness.
- Scones are best enjoyed the day they are made but can be stored in an airtight container for up to two days.
- Reheat scones gently in a warm oven or microwave before serving, if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
