Print

Strawberry Rhubarb Scones

Print Recipe

Delightful Strawberry Rhubarb Scones perfect for breakfast or an afternoon snack, combining sweet strawberries and tart rhubarb.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup fresh strawberries, diced
  • 1 cup rhubarb, diced
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for icing)
  • 1–2 tablespoons milk (for icing)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Mix the flour, sugar, baking powder, and salt in a large mixing bowl.
  3. Cut in the cold, cubed butter until it resembles coarse crumbs.
  4. Add the diced strawberries and rhubarb, folding gently.
  5. Combine the heavy cream and vanilla extract in a separate bowl, then add to the dry mixture.
  6. Shape the dough into a circle about 1-inch thick and cut into wedges.
  7. Bake for 15-20 minutes or until golden brown.
  8. Prepare the icing by mixing powdered sugar with milk.
  9. Cool the scones for 10 minutes before drizzling with icing.
  10. Serve and enjoy!

Notes

For a vegan option, substitute butter with coconut oil and use plant-based milk.

Nutrition

Keywords: scones, strawberry rhubarb, baked goods, breakfast, dessert

Find it online: https://basilboard.com/strawberry-rhubarb-scones/