Few baked goods capture the essence of spring and summer quite like Strawberry Rhubarb Scones. These tender, buttery pastries strike the perfect balance between sweet and tart, making them an irresistible treat for breakfast, brunch, or afternoon tea. The natural sweetness of ripe strawberries pairs beautifully with the sharp tang of rhubarb, creating a vibrant flavor profile that’s both refreshing and comforting. Whether you’re a seasoned baker or a beginner, this recipe is straightforward yet yields bakery-quality results—flaky on the outside, moist on the inside, and bursting with fruity goodness.
What sets these scones apart is their versatility and crowd-pleasing appeal. Unlike overly sweet desserts, the combination of strawberries and rhubarb offers a sophisticated balance, enhanced by a hint of vanilla or citrus zest. The dough comes together quickly, requiring minimal ingredients, yet delivers a rich, crumbly texture that melts in your mouth. These scones are perfect for seasonal gatherings, Mother’s Day brunches, or simply as a delightful homemade snack. Plus, they can be easily customized—add a drizzle of glaze, swap in different berries, or even make them gluten-free with a few simple substitutions.
Sweet & Tangy Strawberry Rhubarb Scones: Buttery, Flaky, and Irresistible
8
servings20
minutes20
minutes280
kcalIngredients for Strawberry Rhubarb Scones Recipe
2 cups all-purpose flour (plus extra for dusting)
1/4 cup granulated sugar (plus 1 tbsp for sprinkling)
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
1/2 cup diced fresh strawberries
1/2 cup diced rhubarb
1/2 cup heavy cream (plus extra for brushing)
1 large egg
1 tsp vanilla extract
Optional: 1 tsp lemon zest or 1 tbsp turbinado sugar for topping
Directions for Strawberry Rhubarb Scones Recipe
- Preheat and Prep
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the Butter
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Fold in the Fruit
Gently toss in the diced strawberries and rhubarb, ensuring they’re evenly distributed without crushing the berries.
- Mix Wet Ingredients
In a small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this mixture into the dry ingredients and stir just until a shaggy dough forms.
- Shape and Cut the Dough
Turn the dough onto a lightly floured surface and gently pat it into a 1-inch-thick circle. Use a sharp knife or bench scraper to cut into 8 wedges.
- Bake to Perfection
Transfer the scones to the prepared baking sheet, brush the tops with heavy cream, and sprinkle with sugar. Bake for 18-22 minutes until golden brown. Let cool slightly before serving
What Makes “Strawberry Rhubarb Scones Recipe” Special?
These scones stand out because of their perfect sweet-tart flavor, flaky yet tender texture, and seasonal freshness. The contrast between juicy strawberries and zesty rhubarb creates a dynamic taste, while the buttery, crumbly scone base provides the ideal canvas. They’re also easy to make ahead—freeze the unbaked dough for fresh scones anytime. Plus, they’re great for gifting or serving at brunch with a variety of accompaniments.
What to Serve with Strawberry Rhubarb Scones
- Clotted cream or whipped butter
- Homemade strawberry jam
- A dollop of lemon curd
- Hot tea or iced coffee
- Fresh berries on the side
Nutrition Info (Per Scone)
- Calories: 280
- Protein: 4g
- Carbs: 32g
- Fiber: 1g
- Fat: 15g
- Sugar: 10g
Final Thoughts
These Strawberry Rhubarb Scones are a delightful seasonal treat that’s easy to make yet impressive enough for special occasions. The contrast of sweet strawberries and tart rhubarb shines through in every bite, while the buttery, flaky texture keeps you coming back for more. Whether enjoyed warm from the oven or packed for a picnic, these scones are sure to become a spring and summer favorite.
