Go Back
–+ servings
Strawberry Rhubarb Scones

Delicious Strawberry Rhubarb Scones for Cozy Mornings

Try these delightful Strawberry Rhubarb Scones that elevate your breakfast or afternoon tea with sweet and tangy flavors.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: Vegetarian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Scone Base
  • 2 cups All-Purpose Flour Substitute with a gluten-free blend if needed.
  • 1/4 cup Granulated Sugar Brown sugar can be used for a richer flavor.
  • 2 teaspoons Baking Powder Ensure it's fresh for the best rise.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1 teaspoon Ground Cinnamon Nutmeg is a great alternative.
Richness and Moisture
  • 1/4 cup Cold Unsalted Butter Keep it cold and cubed.
  • 3/4 cup Heavy Cream Can substitute with buttermilk or non-dairy milk.
  • 1 large Egg A flax egg works for a vegan alternative.
  • 1 teaspoon Vanilla Extract Optional but recommended.
Fruity Delight
  • 1 cup Fresh Strawberries Chopped.
  • 1 cup Fresh Rhubarb Diced.

Equipment

  • Mixing Bowl
  • Baking sheet
  • Parchment Paper
  • Pastry cutter
  • Whisk
  • sharp knife
  • Wire rack

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the strawberries and rhubarb.
  6. Turn the dough out onto a floured surface and pat it into a disk about 1-inch thick. Cut into 8 wedges.
  7. Transfer the wedges to the prepared baking sheet and brush the tops lightly with milk and sprinkle with coarse sugar.
  8. Bake for 18-22 minutes or until golden brown and a toothpick comes out clean.
  9. Allow to cool on a wire rack for a few minutes before serving.

Nutrition

Serving: 1sconeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 6mg

Notes

Store scones in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to 5 days or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!