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 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.
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.
More biscuits and scones
Strawberry Rhubarb Scones
- 2 1/2 Cups Flour All purpose
- 1 Tbsp Baking powder
- 1/2 tsp Salt
- 1/2 Cup Cold salted butter cubed
- 1/2 Cup Sugar
- 1/2 Cup Fresh rhubarb sliced in 1/4 inch slices
- 1/2 Cup Fresh strawberries diced
- 3/4 Cup Milk
- 1 large egg
- 1 tbsp water
- 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, 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
- In a small bowl mix powdered sugar, milk and vanilla until smooth.
- 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.