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Tender Strawberry Rhubarb Scones

These delightful scones combine the sweetness of strawberries and the tangy taste of rhubarb, delivering a perfectly tender and flaky texture that screams springtime freshness.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Snack
Cuisine: British, Dessert
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.75 cups all-purpose flour A good quality, unbleached flour works best for that perfect texture.
  • 1 tbsp baking powder Ensure it’s fresh for the best rise.
  • 0.75 tsp salt Helps to balance sweetness.
  • 0.25 tsp ground cinnamon Adds warmth and depth of flavor.
Fats and Sweeteners
  • 0.66 cup cold butter, cut into 1/2 inch cubes Use unsalted butter for better control over the sweetness.
  • 0.66 cup granulated sugar This creates a wonderfully sweet scone.
Fruits
  • 0.5 cup rhubarb, sliced into 1/4 inch pieces Fresh or frozen works!
  • 0.5 cup strawberries, hulled and quartered Use ripe strawberries for maximum flavor.
Wet Ingredients
  • 0.75 cup whole milk Room temperature works best.
  • 1.5 tbsp milk (for glaze) Along with 0.25 tsp vanilla and 0.125 tsp almond extract.
Glaze Ingredients
  • 0.66 cup powdered sugar, sifted Sifting ensures a smooth glaze.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and prepare your baking sheet with parchment paper.
  2. In a food processor, combine the flour, baking powder, salt, and cold butter. Pulse until the mixture resembles coarse breadcrumbs.
  3. Transfer the mixture to a large bowl. Add the sugar, rhubarb, and strawberries, and gently mix. Then pour in the milk and stir until a sticky dough forms.
  4. Turn the dough onto a floured surface, pat, and shape it into a 10-inch circle, about 3/4 inch thick. Cut into 8 wedges and arrange them on the prepared baking sheet.
Baking
  1. Prepare the egg wash by whisking together the egg and water. Brush this mixture over the tops of each scone.
  2. Bake for 18 to 20 minutes, or until they are golden brown.
Glazing and Serving
  1. For the glaze, whisk together the powdered sugar, milk, vanilla, and almond extract until pourable.
  2. Drizzle the glaze over the warm scones and serve immediately.

Notes

Store leftovers in an airtight container. Best enjoyed fresh but can last for 2 days at room temperature or up to a week in the fridge. Freeze unbaked scones for up to 2 months.