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Strawberry Rhubarb Scones

Strawberry Rhubarb Scones

Difficulty Level: Intermediate
  • Prep Time:
    20 Minutes
  • Cook Time:
    PT40M
    20 Minutes
  • Yield:
    8 Servings
This scone recipe is the perfect marriage between a biscuit and a muffin. It comes together surprisingly fast and is a delectable treat with a cup of coffee or orange juice. Prep steps 2 and 3 ahead of time and freeze in a re-sealable bag. Even multiple batches! Then you can quickly whip up fresh scones any time!
Ingredients
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • ⅓ cup sugar, plus extra for sprinkling
  • ½ cup cold butter, chunked
  • ½ cup ½ cup heavy cream plus 2 tablespoons
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup chopped strawberries
  • ½ cup chopped rhubarb
  • Icing:
  • ½ cup powdered sugar
  • 1 tablespoon lemon juice
  • 473.18ml all-purpose flour
  • 2.13g salt
  • 12.78g baking powder
  • 78.86ml sugar, plus extra for sprinkling
  • 118.29ml cold butter, chunked
  • 118.29ml ½ cup heavy cream plus 2 tablespoons
  • 1 egg
  • 4.26g vanilla
  • 118.29ml chopped strawberries
  • 118.29ml chopped rhubarb
  • Icing:
  • 118.29ml powdered sugar
  • 12.78g lemon juice

This scone recipe is the perfect marriage between a biscuit and a muffin. It comes together surprisingly fast and is a delectable treat with a cup of coffee or orange juice. Prep steps 2 and 3 ahead of time and freeze in a re-sealable bag. Even multiple batches! Then you can quickly whip up fresh scones any time!

Preparation
STEP 1

Preheat oven to 400°F.

STEP 2

In a medium sized bowl mix flour, salt, baking powder and sugar.

STEP 3

Using either a food processor (easiest) or pastry cutter cut or pulse cold butter into flour mixture until fully incorporated and resemble small peas.

STEP 4

Transfer mixture back to bowl (if using food processor) and add ½ cup heavy cream, egg, and vanilla. Mix until just combined, dough will still be crumbly.

STEP 5

Fold in strawberries and rhubarb.

STEP 6

Pour dough out onto lightly floured surface and bring together with your hands gently patting to form a circle about 1-1 1/2 inches thick.

STEP 7

Cut scones into 8 wedges, separate, and add to parchment lined baking sheet.

STEP 8

Brush tops with remaining 2 tablespoons of cream and sprinkle with sugar (white or turbinado).

STEP 9

Bake scones for about 20 minutes until golden brown.

STEP 10

In a small bowl mix powdered sugar with lemon juice to make icing.

STEP 11

Let scones cool for 5 minutes then drizzle icing over their tops. Cool for another 5 minutes then enjoy!

Options

If using frozen rhubarb let it thaw before adding to batter.

This scone batter can be used with any favorite fruit. Try substituting the strawberry and rhubarb with 1 cup blueberries and 1 tablespoon lemon zest. Or, 1 cup raspberries, ½ teaspoon almond extract, topped with sliced almonds, or 1 cup chopped and drained peaches. You do you!

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