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Strawberry Rhubarb Scones


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  • Author: Clara Hastings
  • Total Time: 37 minutes
  • Yield: 8 scones 1x
  • Diet: Vegetarian

Description

Delicious scones made with fresh strawberries and rhubarb, perfect for summer.


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

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
  3. 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.
  4. In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
  5. 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.
  6. Gently fold in the strawberries and rhubarb, mixing until evenly distributed.
  7. Turn the dough out onto a lightly floured surface and gently press it into a disk about 1-inch thick.
  8. Cut the dough into 8 wedges and place them on the prepared baking sheet, leaving space between each scone.
  9. Brush the tops of the scones with milk and sprinkle with coarse sugar if desired.
  10. Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
  11. Cool on a wire rack for 10 minutes before serving. Enjoy warm or at room temperature!

Notes

  • These scones are best enjoyed fresh from the oven.
  • You can substitute other fruits if desired, such as blueberries or peaches.
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 scone
  • Calories: 200
  • Sugar: 8g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg