These strawberry rhubarb scones are quick and easy to make. Buttery, flaky and lightly sweet, these fresh fruit scones are perfect for breakfast or with afternoon tea.
It is rhubarb season here on the West Coast and that means it is time to bake all things rhubarb.
One of my favourite flavour combinations is rhubarb and strawberry. I love how the tart rhubarb is balanced by the sweet strawberries, and they are both delicious in baked goods.
These strawberry rhubarb scones are light, buttery and filled with the fresh fruit. They are perfect for breakfast or an afternoon snack.
How to make strawberry rhubarb scones
Mix the dough
Begin by washing and drying the fruit. You want to get as much excess water off the fruit before chopping, blotting with a paper towel works well.
Next, place the butter, flour, baking powder, baking soda and salt in a food processor and pulse until it resembles coarse crumbs. Transfer to a large bowl.
Add the sugar and chopped fruit, stir to combine.
Add the milk and mix just until dough comes together. If it is too dry, add a bit more milk one tablespoon at a time.
If you don’t have a food processor, or would rather not use one, you can use a pastry blender to cut the butter into the dry ingredients until it resembles course crumbs.
Form the scones
Turn the dough on to a well floured counter and generously dust the top. Flatten to about 10 inches round. Once the dough is pressed if it still feels very sticky you can lightly dust with flour before slicing.
With a sharp knife, cut into 8 wedges and transfer to a parchment lined baking sheet.
Whisk egg with one tablespoon of water and brush over the scones.
Bake at 400 degrees for approximately 20 minutes then remove from oven and move to a cooling rack
When scones are almost cool, drizzle with icing and serve
Instead of an icing, try these with a white chocolate drizzle! Place ½ cup of white chocolate chips in a microwave safe bowl with 2 teaspoon of coconut oil. Heat on high in 15 second intervals until chocolate is melted and smooth when stirred.
Top Tips & FAQS
Sure you can! You can swap all or part of the all purpose flour for whole wheat. You may need to add a little more liquid as whole wheat flour tends to be a bit drier than all purpose.
I’ve found these keep for 2-3 days if stored in an air tight container. If you wish to keep them longer you can freeze them.
These scones are made with fresh fruit, and the water content of fruit can vary depending on season or ripeness. If you find your dough is too wet to handle you can add an extra tablespoon or two of flour until it is more manageable. It should still be sticky when you turn it onto the counter, but it should not be runny.
Looking for more ways to use rhubarb? Try these rhubarb muffins or Keto strawberry rhubarb crisp!
More biscuits and scones
Recipe
Strawberry Rhubarb Scones
Ingredients
- 2 ½ Cups Flour All purpose
- 1 tablespoon Baking powder
- ½ tsp Salt
- ½ Cup Cold salted butter cubed
- ½ Cup Sugar
- ½ Cup Fresh rhubarb sliced in ¼ inch slices
- ½ Cup Fresh strawberries diced
- ¾ Cup Milk
- 1 large egg
- 1 tablespoon water
Icing Drizzle
- ⅔ Cup Powdered sugar
- 1 Tbsp plus ½ tsp Milk
- ¼ tsp Vanilla extract
Instructions
- Preheat oven to 400 degrees
- Place flour, baking powder, salt and butter in a food processor and pulse until the mixutre resembles course crumbs. You can also use a pastry blender to cut the butter into the dry ingredients if you don't have a food processor.
- Transfer the flour mixture to a large bowl and stir in the sugar, rhubarb and strawberries
- Add the milk and stir just until combined. If it feels too dry you can add an extra tablespoon of milk at a time. The dough should feel a bit sticky when you turn it onto the counter.
- Dump the dough onto a well floured counter top, then dust the top of the dough generously with flour.
- Bring the mixture together with your hands and flatten out to a 10 inch circle. If it is sticky as you flatten it you can dust with a bit more flour.
- With a sharp knife, cut the dough into 8 wedges, then transfer to a parchement lined baking sheet. If you don't have parchement paper, a baking sheet sprayed with non-stick spray will work as well.
- In a small bowl, whisk egg and water and brush on top of the scones
- Bake for approximately 20 minutes until scones are golden brown then remove from the oven and transfer to a cooling rack.
- When scones are almost cool, drizzle with icing and serve
Icing Drizzle
- In a small bowl mix powdered sugar, milk and vanilla until smooth.
Notes
- Make sure the butter is cold (straight from the fridge), warm butter will make the dough too soft.
- Work quickly after you add the fruit and milk. Dough that is left to sit will become too wet.
- Press gently when forming the circle so you don’t squish the fruit.
- If the bottom of the dough feels a bit wet after cutting, use a pie lifter to help transfer the wedges to the baking sheet.
- Have your oven preheated and ready so you can immediately move the scones to the oven for baking.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Kim
Friday 19th of May 2023
Heavenly! I don't often think of using fresh fruit in scones but this recipe is a winner. Easy to make with lots of scruptious fruity flavor. You can't beat a strawberry and rhubarb combo in the spring.
Deanna
Saturday 20th of May 2023
Thank you. I'm so glad you enjoyed them. I just wish rhubarb was in season longer!
Carla
Monday 17th of April 2023
So delicious! Thanks for the recipe 🙏
Terry
Saturday 7th of May 2022
Yummy! My scones turned out perfect. Thanks for all the tips. It helped to know that it was normal for the dough to be a bit sticky. My berries were really juicy so I added a touch more flour. Rhubarb is just coming in season and we will for sure be making these again.
Karen
Monday 5th of July 2021
I love scones and these are now on the short list. Very tasty. I read the tip about drying the fruit while the scones were baking and the dough had been a bit wet but it worked out anyway. I did think it was not very much fruit before making. But it actually was a good amount. May try next time with a bit more. I will be making these as long as rhubarb and strawberries are around.
John
Wednesday 23rd of June 2021
First time trying the recipe I thought there could have been more fruit, but they were delicious. Second batch I increased the strawberry/rhubarb by half (3/4 cup of each) and they were perfect!
Deanna
Wednesday 23rd of June 2021
So glad you enjoyed, thanks for the review! I love adding more fruit too, but they are always so expensive here. It's a balance!