Strawberry Rhubarb Scones
These Strawberry Rhubarb Scones are the perfect way to use your delicious spring fruit in one delicious pastry. The tender scone is full of juicy strawberries and tart rhubarb. They are a must make!
Beware: Last week when I posted this Rhubarb Upside-down Cake I warned you that I go nuts for rhubarb desserts during the season.
However Rhubarb + Berries is a match made in heaven and I go even beyond nuts for it. This is the second of at least a handful of recipes using two of my favorite ingredients so get excited!
The recipe uses my favorite base scone recipe I learned at the King Arthur’s Flour headquarters several years ago, (Seen here in these Triple Cinnamon Scones and also these Vanilla Bean Scones.) It’s the perfect starting place for adding in any number of mix-ins and toppings.
In this case, chopped rhubarb and fresh strawberries get folded into the batter and baked to tender, flakey perfection.
If you like your scones on the not so sweet side you can leave them as is, but a vanilla bean glaze is a wonderful addition otherwise.
Make a pot of coffee and a batch of these springy scones- you won’t be sorry!
Strawberry Rhubarb Scones
Ingredients
- 2 cups all purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick of unsalted butter, chilled and cut into chunks
- 1 egg, separated
- 3/4 cup buttermilk (I have also used yogurt!)
- 3/4 cup diced rhubarb
- 3/4 cup diced strawberries
For the glaze:
- 1/2 cup powdered sugar (more if needed)
- 1 teaspoon vanilla extract
- 1-2 teaspoons of milk
Instructions
- Preheat oven to 375 F.
- Combine flour, sugar, baking powder, baking soda, and salt in large bowl.
- Add the butter chunks and use your hands or a pastry blender to work the pieces into the flour. Keep breaking it down until the butter pieces are the size of currants. (Smaller if you want "cakey" scones.) Fold in strawberries and rhubarb.
- Whisk the buttermilk and egg yolk together and gradually add it to the flour mixture. (You may not need all of it if you use white flour.)
- Transfer the dough to a floured surface and knead it slightly until it comes together in a ball.
- Flatten the dough into a 7-inch disk and cut it into wedges. Transfer wedges to a parchment-lined baking sheet and brush with egg white.
- Bake for 18-25 minutes or until slightly golden. Cool on a wire rack.
- For the glaze
- Add the powdered sugar to a small bowl. Add the milk one teaspoon at a time and stir together. Add more milk or powdered sugar until the glaze is your desired consistency. Drizzle over cooled scones.
I’m totally with you on the rhubarb obsession. I’ve got designs on making a rhubarby ice cream this weekend and can’t wait!! Would it be overkill to sandwich it inside these scones??
Definitely NOT overkill. All the rhubarb! xoxo
Do I need to pre cook the rhubarb or leave it raw? So excited to try this!
This looks so good! What a delicious summer breakfast meal prep!
I can’t wait to try! Could I use other kinds of fruit with this batter?
Thanks for sharing! Does it keep long?