Name: Strawberry Rhubarb Scones
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Cuisine: American
Ingredients: 2 cups all-purpose flour; 5 Tablespoons granulated sugar, plus 1 teaspoon; 1 Tablespoon baking powder; 1 teaspoon salt; 1 teaspoon vanilla extract; 6 Tablespoons chilled butter, cut into small pieces; 2/3 cup Half-and-half, plus 1 tablespoon; 1/2 cup fresh rhubarb, washed, trimmed, and diced; 1/2 cup strawberries, diced

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Strawberry rhubarb scones are soft, fluffy, and full of fresh strawberries and fresh rhubarb that complement the sweet and tart goodness in each bite. Bring a batch of these delicious scones to your next summer brunch or enjoy them for breakfast with morning coffee or tea. There is never a bad time to eat a homemade scone!

It is rhubarb season so time to visit the farmers market or grocery store to grab a few stalks for baking. Tart rhubarb and sweet strawberries are the perfect balance of flavor and an awesome addition to make the best scones.

Tips for preparing seasonal rhubarb

Look for long pinkish-red stalks (almost like celery).
Be sure to wash well and more importantly, cut off the leafy tops if still attached.
The leaves of the rhubarb plant are poisonous, so you want to make sure you do NOT eat them.

Rhubarb is also easy to freeze for later use. Chop washed and trimmed stalks into small pieces and place in a single layer on a cookie sheet. Place the tray in the freezer for about an hour, then pour frozen bits into a zip lock bag and return to the freezer to use for scones or other rhubarb recipes.

Fun Food Fact: Did you know that rhubarb is considered a vegetable and is also a part of the buckwheat family?!

Tools to make the best homemade scones

These are the tools I find are the best and most helpful to make perfect scones. I use them for every recipe.

Pastry blender we mention this item with every single recipe because it is THE item that will ensure a fluffy outcome for your scones. You can use 2 knives or your hands, but a pastry blender is best.
Parchment paper a baking sheet lined with parchment paper is not only great for non-stick baking, but it is also awesome for easy cleanup! No pan scrubbing is needed!
Mixing bowl should be a large mixing bowl if you want to make this a one-bowl recipe! I mix and also knead the scone dough right in the bowl before turning it out onto a floured surface.

Ingredients

all-purpose flour
sugar
baking powder
salt
vanilla extract
chilled unsalted butter, cut into small pieces
half-and-half, plus 1 tbsp.
strawberries
rhubarb

How to make homemade strawberry rhubarb scones

The first time I made these I knew they would be my go-to scone recipe for summer. These bake perfectly with soft centers and crisp scone edges.

Start with a pre-heated oven set to 425 degrees.

Dice strawberries and cut rhubarb into small pieces and set aside.

In a large bowl, whisk together dry ingredients of flour, baking powder, sugar, and salt.

Next, add cold cubed butter to the flour mixture, and using a pastry cutter or two knives cut in the cold butter until the mixture resembles pea size coarse crumb.

Stir in the wet ingredients of half-and-half and vanilla extract until just moistened. Add diced fresh fruit and mix until a sticky dough forms. Place dough on a lightly floured surface, knead dough gently 5 to 10 times.

Gently pat into a 1-inch-thick round and cut into 8 wedges.

Transfer scones to a parchment-lined baking sheet, 2 ” apart. Brush the tops of the scones with half and half or heavy cream and sprinkle each top with sugar.

Bake until golden brown, 12 to 15 minutes.

Let cool on a wire rack.

Serve cooled scones with clotted cream or drizzle with our scone glaze.

What's the best way to store leftover scones?

Storing leftover strawberry rhubarb scones for best results would be in an airtight container on the kitchen counter. Because the scones are so fresh and moist, they will keep for only a few days. You can also freeze scones for up to 3 months. Allow scones to come to room temperature then heat in a 350-degree oven for 10 minutes before serving.

What other recipes can I make with strawberry and rhubarb?

What other recipes use strawberry and rhubarb:

strawberry rhubarb cookies
strawberry rhubarb muffins
strawberry rhubarb pie
Strawberry rhubarb quick bread

This American-style tender scone is such a great recipe and a perfect way to have for a summer breakfast or brunch.

Strawberry Rhubarb Scones

Yield: 8

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

2 cups all-purpose flour
5 Tablespoons granulated sugar, plus 1 teaspoon
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
6 Tablespoons chilled butter, cut into small pieces
2/3 cup Half-and-half, plus 1 tablespoon
1/2 cup fresh rhubarb, washed, trimmed, and diced
1/2 cup strawberries, diced

Instructions

Start with a pre-heated oven set to 425 degrees.
Dice strawberries and cut rhubarb into small pieces and set aside.
In a large bowl, whisk together dry ingredients of flour, baking powder, sugar, and salt.
Next, add cold cubed butter to the flour mixture, and using a pastry cutter or two knives cut in the cold butter until the mixture resembles pea size coarse crumb.
Stir in the wet ingredients of half-and-half and vanilla extract until just moistened.
Add diced fresh fruit and mix until a sticky dough forms. Place dough on a lightly floured surface, knead dough gently 5 to 10 times.
Gently pat into a 1-inch-thick round and cut into 8 wedges.
Transfer scones to a parchment-lined baking sheet, 2 ” apart. Brush the tops of the scones with half and half or heavy cream and sprinkle each top with sugar.
Bake until golden brown, 12 to 15 minutes.
Let cool on a wire rack.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 253Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 529mgCarbohydrates: 34gFiber: 1gSugar: 9gProtein: 4g

Original post: 6/15/23, Updated 5/31/24