Description
These Strawberry Rhubarb Scones are a delightful twist on a classic. With the perfect balance of sweet strawberries and tart rhubarb, these scones are light, fluffy, and packed with flavor. Ideal for brunch, afternoon tea, or a special treat, they are a great way to enjoy the seasonal goodness of strawberries and rhubarb in a warm, buttery scone.
Ingredients
Scale
- 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
- 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
- 1/2 cup diced fresh strawberries
- 1/2 cup diced fresh rhubarb
- 1 tablespoon milk (for brushing the tops)
- Optional: 2 tablespoons coarse sugar for sprinkling
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter remaining.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix until the dough just starts to come together. Be careful not to overwork the dough.
- Gently fold in the strawberries and rhubarb, mixing until evenly distributed.
- Turn the dough out onto a lightly floured surface and gently press it into a disk about 1-inch thick.
- Cut the dough into 8 wedges and place them on the prepared baking sheet, leaving space between each scone.
- Brush the tops of the scones with milk and sprinkle with coarse sugar if desired.
- Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Cool on a wire rack for 10 minutes before serving. Enjoy warm or at room temperature!
Notes
- For best results, make sure the butter is very cold when cutting it into the flour mixture.
- If rhubarb is too tart for your taste, you can add a little extra sugar to the scone dough to balance it out.
- These scones are best enjoyed the day they are made, but they can be stored in an airtight container for up to 2 days.
- You can substitute half-and-half or milk for the heavy cream for a lighter version of the scones.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 230
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg