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2 scones on a decorative plate with flowers and strawberries.
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5 from 5 votes

Strawberry Rhubarb Scones

These strawberry rhubarb scones are big and fluffy, buttery, moist, flaky, lemon-glazed and positively full of fruit! This recipe ensures that each and every scone comes with its very own strawberry-rhubarb patch in the center, and they take less than an hour to make!
Prep Time20 mins
Cook Time15 mins
Cooling time25 mins
Total Time1 hr
Course: Pastry
Cuisine: International
Diet: Vegetarian
Servings: 8 scones
Calories: 370kcal

Equipment

  • sharp knife & cutting board
  • 2 small mixing bowls
  • 1 large mixing bowl
  • mixing spoon
  • whisk
  • parchment-lined baking sheet
  • large, round cookie cutter or wine glass (optional)
  • pastry brush

Ingredients

For the Scones

  • 4 oz. unsalted butter
  • 3 strawberries - diced
  • 1 rhubarb stalk - diced
  • cup white sugar - and ½ tsp. for coating fruit
  • ½ cup heavy cream
  • 1 tsp. real vanilla extract
  • 1 egg - beaten
  • cups flour - and a little for sprinkling on flat surface
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. kosher salt - or flake salt

For the Glaze

  • ½ cup powdered sugar
  • 1 tbsp. fresh lemon juice

Instructions

  • Preheat oven to 400 F. (200 C.), line a baking sheet with parchment paper and chop 4 oz. unsalted butter (1 stick) into small pieces. This helps to soften it a little for when you’re ready to mix it into dough.
  • Dice 2-3 large strawberries and 1 rhubarb stalk into small pieces. You should have about 2-4 oz. of each. In a small bowl, add ½ tsp. sugar to diced strawberries and rhubarb. Gently stir to coat.
  • In a small mixing bowl, mix ½ cup heavy cream, 1 tsp. real vanilla extract and 1 beaten egg. Set aside.
  • In a large mixing bowl, add  cups flour1 tsp. baking powder, 1 tsp. baking soda, ⅓ cup sugar and ½ tsp. kosher salt. Gently mix with a whisk or spoon. Add 4 oz. sliced butter into the bowl. Use your hands to mix into a crumbly dough. You don’t need it to be completely solid – in fact, you don’t want it to be. You want tiny pieces of butter to remain.
  • Pour cream, extract and beaten egg into the crumbly dough bowl. Stir with a spoon until mixed, then use your hands to make sure it’s thoroughly combined.
  • Take a baseball-sized amount of dough and roll it into a ball. (Keep in mind, you’re going to use a cookie cutter or wine glass to cut excess dough around the sides to give it a pretty shape. But if you don’t have a cookie cutter or glass to do this, use at least 2 tbsp. less dough).
  • Flatten it out a bit, and add a heaping tablespoon of diced strawberries and rhubarb to the center. Roll it back up into a ball, making sure to keep the fruit centered. 
  • To get a nice shape to your scones, add flour to a surface, place your stuffed dough ball on top and use a large, round cookie cutter to cut excess dough around the sides. I find a wine glass does the trick perfectly. If you’re not doing this, just make sure to gently press the dough ball down a little when you put it onto the baking sheet so it’s not completely round. 
  • Stuff all of your scones and place them on the parchment-lined baking sheet an inch apart, or more. Bake for 18-20 minutes. The tops should just be very slightly brown. Once done, allow them to cool for 10 minutes.
  • Mix ½ cup powdered sugar with 1 tbsp. fresh lemon juice. Brush each scone with the glaze, and refrigerate them for 15 minutes to set the glaze and serve.

Notes

If you don’t want to stuff each scone individually, no worries, just fold the strawberries and rhubarb into the dry crumbly dough before mixing with the wet ingredients.
If you’re baking in a hot kitchen, I suggest refrigerating your raw scones before baking them for at least 20 minutes. This helps them stay more firm while baking.
These scones are especially delicious when toasty, but they should be refrigerated right after baking to allow the glaze to set. So I suggest allowing them to cool, then reheat them at 375 F. (190 C.) for 5-7 minutes before serving.
These scones will last nicely for 3-4 days when refrigerated in a sealed container.
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.

Nutrition

Serving: 1scone | Calories: 370kcal | Carbohydrates: 47g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 305mg | Potassium: 155mg | Fiber: 1g | Sugar: 16g | Vitamin A: 610IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 2mg