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!
For the glaze: