Strawberry Rhubarb Scones – Classic flaky scones with fresh strawberries and rhubarb! The perfect spin on a British favorite that’s perfect served with butter and strawberry jam!
Strawberry Rhubarb Scones
I have been on a scone making kick making all sorts of new scone varieties like this strawberry rhubarb scone recipe and raspberry scones to remaking old favorites like my chai scones and vanilla bean scones. It has been so fun perfecting the scone making process and also just have loads of scones to enjoy. With strawberry and rhubarb season just around the corner, I wanted to combine those two flavors into one delicious scone.
Now I basically used my strawberry scone recipe and adapted it to also include rhubarb and it turned out perfect. It has just the right amount of zing from the rhubarb and sweetness from the strawberries to balance it out. Topped with a drizzle of icing, these scones are sure to be a new favorite spring treat.
Common Questions About Making Scones
What are strawberry rhubarb scones?
Strawberry rhubarb scones are a baked good similar to an American biscuit with flaky, buttery layers. This version uses fresh strawberries and rhubarb and can be topped with a glaze.
What is rhubarb?
Rhubarb is a pinkish-green edible stalk with a flavor that has a bit of a zing but it is great used in all sorts of baked goods.
What is the difference between a scone and a biscuit?
The differences between a scone and biscuit are very few small things such as biscuits using buttermilk while scones usually use heavy whipping cream.
What should I do if my scones are too crumbly?
So if you are having problems because your scones are too crumbly and aren’t forming together, I’ve found that putting the dough in a large piece of plastic wrap, closing it around the dough, and then kind of squishing it into a disk helps when it is really crumbly. Now the key to those flaky scones is handling them as little as possible so that you don’t melt the butter in it so do as little as you can. As you can see in my step-by-step pictures, mine are normally a bit of a crumbly mess before they bake and it is totally fine, it’s just hard to move them apart but they bake up beautifully.
What can I serve with strawberry rhubarb scones?
Scones are perfect for slathering in things such as –
- Strawberry Jam
- Clotted Cream
Should I use a food processor or a pastry cutter?
So using a food processor is a bit contentious because it’s not the classic way of making scones but I find it to be more consistent. In the step-by-step pictures I chose to the food processor but having made it both ways, I think you should just use whatever equipment you have on hand.
What other types of scones can I make?
There are so many delicious varieties of scones! Some of my favorites are –
- Vanilla Bean Scones
- Buttermilk Scones
- Strawberry Scones
- Lemon Poppyseed Scones
- Chai Scones
- Griddle Scones (Singing Hinnies)
- Blueberry Brie Scones
What else can I make with strawberries?
So many things! Some of the best strawberry recipes include –
How do I make the perfect scones?
The key to making the perfect scones is temperature. Keep your butter, eggs, and cream as cold as possible, pulling out of the refrigerator immediately before use. Once the scones have been cut, place in the freezer for 30 minutes to chill to ensure the butter is as firm as possible. This is an important part of making the scones flaky.
Looking for more breakfast ideas? Check these recipes out!
- Homemade Bagels
- Old Fashioned Glazed Donuts
- Korean Sweet Pancakes (Hotteok)
- Homemade Air Fryer Donut Holes
For the Scones
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 8 tablespoons butter (cold)
- 1 large egg
- 1/2 cup heavy cream (or half-and-half)
- 1 teaspoon vanilla extract
- 1/2 cup strawberries (chopped)
- 1/2 cup rhubarb (chopped)
For the Glaze
- 3/4 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon pure vanilla extract
For the Scones
- In a food processor, pulse together the flour, sugar, baking powder, and butter until the butter is the size of peas - about 10-12 pulses.
- Transfer the mixture into a large mixing bowl and add in the eggs, cream, and vanilla extract.
- Fold in rhubarb and strawberries gently.
- Transfer the dough onto a floured surface and flatten down to 1/2" then cut the dough into 8 triangles.
- Place the scones onto a parchment lined baking sheet and place them in the freezer for 20 minutes.
- While the scones chill, preheat your oven to 400 degrees F.
- Once the scones have chilled, brush the tops with an egg wash or milk, if desired, and bake until golden brown - about 20-25 minutes.
- Remove from the oven and completely cool on a wire rack.
- Save leftovers at room temperature in an airtight container for up to 3 days.
For the Glaze
- Mix all ingredients in a small bowl and whisk until smooth.
- Drizzle over scones once they are cooled.
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