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Strawberry Rhubarb Scones


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.

Stack of 3 scones with fresh strawberries.

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.

Top view of strawberry rhubarb scones with fresh strawberries scattered around.

How to make strawberry rhubarb scones

  • Place the butter, flour, baking powder, baking soda and salt in a food processor. Pulse until it resembles course crumbs and then transfer to a large bowl.
  • Add sugar and fruit and stir to combine
  • Stir in the milk, mixing just until dough comes together
  • Turn dough onto a well floured counter, then dust the dough well with flour and flatten to about 10 inches round
  • With a sharp knife, cut into 8 wedges and transfer to a parchment lined baking sheet
  • Whisk egg with 1 tablespoon of water and brush over scones
Collage of photos showing steps to make scones

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.

  • 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
Icing being drizzled onto scones

Instead of an icing, try these with a white chocolate drizzle! Place 1/2 cup of white chocolate chips in a microwave safe bowl with 2 tsp of coconut oil. Heat on high in 15 second intervals until chocolate is melted and smooth when stirred.

Can I make these strawberry rhubarb scones with whole wheat flour?

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.

How long will these scones keep?

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.

My dough feels really wet. Did I do something wrong?

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!

3 strawberry rhubarb scones in a stack.  A fresh strawberry in front.

If you like this recipe you might also like:

Bakery style cranberry lemon scones

Cinnamon raisin scones

Easy flaky buttermilk biscuits

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Strawberry rhubarb scones with text

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Strawberry Rhubarb Scones

Buttery, flaky and lightly sweet, these strawberry rhubarb scones are perfect for breakfast or with afternoon tea.
4.83 from 17 votes
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Course: Biscuits & Muffins
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Calories: 368kcal
Author: Deanna


  • 2 1/2 Cups Flour All purpose
  • 1 Tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 Cup Cold salted butter cubed
  • 1/2 Cup Sugar
  • 3/4 Cup Fresh rhubarb sliced in 1/4 inch slices
  • 3/4 Cup Fresh strawberries diced
  • 1 Cup Milk
  • 1 large egg
  • 1 tbsp water

Icing Drizzle

  • 2/3 Cup Powdered sugar
  • 1 Tbsp plus 1/2 tsp Milk
  • 1/4 tsp Vanilla extract


  • Preheat oven to 400 degrees
  • Place flour, baking powder, baking soda, 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. The mixture should still feel sticky.
  • Dump the dough onto a well floured counter top, then dust the dough with flour.
  • Bring the mixutre together with your hands and flatten out to a 10 inch circle.
  • 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, whick 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.


Serving: 1Scone | Calories: 368kcal | Carbohydrates: 56g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 341mg | Potassium: 296mg | Fiber: 2g | Sugar: 25g | Vitamin A: 449IU | Vitamin C: 9mg | Calcium: 126mg | Iron: 2mg
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Friday 29th of May 2020

The strawberry scones look amazing and thanks for providing the tips for beginners


Wednesday 27th of May 2020

Love that rhubarb is in season. Can't wait to make this!

Chef Dennis

Wednesday 27th of May 2020

My wife is going to love these strawberry rhubarb scones! This looks really mouthwatering!


Tuesday 26th of May 2020

I had my very first scone just a few years ago and my life hasn't been the same! haha. These scones look divine!

Jen Talley

Tuesday 26th of May 2020

These scones are beautiful! Can't wait to try them!

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