Strawberry Rhubarb Scones

Course: Biscuits & Muffins

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 368kcal

Author: Deanna

Buttery, flaky and lightly sweet, these strawberry rhubarb scones are perfect for breakfast or with afternoon tea.

Print Recipe

Ingredients

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

Icing Drizzle

2/3 Cup Powdered sugar
1 Tbsp plus 1/2 tsp Milk
1/4 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 you dry the fruit well before you chop it as the excess water will make the dough too wet.

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. I generally like to do this during the pressing phase as it allows you to add more without overworking the dough.

More tips for successful scones:

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