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Tender Strawberry Rhubarb Scones

Delightful scones that blend the sweetness of strawberries with the tartness of rhubarb, resulting in a flaky pastry perfect for breakfast or afternoon tea.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Dessert, Snack
Cuisine: American, Bakery
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.75 cups all-purpose flour Be sure to measure accurately for best results; whole wheat flour can be substituted for half.
  • 1 tbsp baking powder Ensure it's fresh for optimal rise.
  • 0.75 tsp salt Kosher or sea salt works beautifully.
Wet Ingredients
  • 0.66 cup cold butter Cut into 1/2 inch cubes; use unsalted butter for greater control over sweetness.
  • 0.66 cup granulated sugar You can adjust based on your taste preferences.
  • 0.75 cup cold milk Whole milk gives the best flavor, but any milk will work.
  • 1 egg for egg wash Helps achieve that golden brown crust.
  • 1 tbsp water For egg wash.
Fruits
  • 0.5 cup fresh rhubarb Sliced into 1/4 inch pieces; make sure it's tender.
  • 0.5 cup strawberries Hulled and quartered; ripe, juicy strawberries are key!
Glaze
  • 0.66 cup powdered sugar Adjust to your sweetness preference.
  • 1.5 tbsp milk Use enough for pourable consistency.
  • 0.25 tsp vanilla extract Pure vanilla extract is always best.
  • 0.125 tsp almond extract An optional hint of nuttiness!

Method
 

Preparation
  1. Preheat your oven to 400°F.
  2. Prepare ingredients: Cut your cold butter into cubes, slice rhubarb, hull the strawberries, and sift the powdered sugar for the glaze.
Mixing Dough
  1. In a food processor, pulse together the flour, baking powder, salt, and cold butter until the mixture resembles coarse breadcrumbs (about 5-7 pulses).
  2. Transfer the mixture to a large bowl, then gently stir in the sugar, rhubarb, and strawberries, being careful not to crush the fruit.
  3. Pour in the cold milk and mix gently until a sticky dough forms. Avoid overmixing.
Shaping and Baking
  1. Dust a clean surface with flour, then turn out the dough. Pat it into a circle about 10 inches in diameter and 1 inch thick.
  2. Cut into 8 wedges and transfer to a parchment-lined baking sheet.
  3. Prepare the egg wash by whisking together the egg and water, then brush over the tops of the scones.
  4. Bake for 18 to 20 minutes or until golden brown and a toothpick inserted comes out clean.
Glazing
  1. While the scones are baking, whisk together the powdered sugar, milk, vanilla, and almond extract for the glaze.
  2. Once baked, let the scones cool for 2-3 minutes before drizzling with glaze.

Notes

Store leftover scones in an airtight container at room temperature for up to 2 days or in the fridge for up to 1 week. For longer storage, freeze before glazing.