Description
Delight in these tender and flaky Strawberry Rhubarb Scones, bursting with fresh strawberries and tangy rhubarb. Perfect for breakfast, brunch, or an afternoon treat, these scones combine a buttery crust with the sweet and tart flavors of summer fruits.
Ingredients
Scale
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup (115g) unsalted butter, cold and cut into small cubes
- 1/2 cup (120ml) heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Fruits and Finishing Touches
- 1/2 cup diced fresh strawberries
- 1/2 cup diced fresh rhubarb
- 1 tablespoon milk (for brushing the tops)
- Optional: 2 tablespoons coarse sugar for sprinkling
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until well combined.
- Cut in the butter: Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining for a flaky texture.
- Whisk wet ingredients: In a separate small bowl, whisk together the heavy cream, large egg, and vanilla extract to form a smooth liquid mixture.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently mix until the dough just starts to come together without overworking it to keep the scones tender.
- Fold in fruits: Gently fold in the diced fresh strawberries and rhubarb, ensuring they are evenly distributed throughout the dough without breaking them down.
- Shape the dough: Turn the dough out onto a lightly floured surface and gently press it into a 1-inch thick disk, being careful not to overwork the dough.
- Cut into wedges: Cut the disk into 8 wedges and arrange them spaced apart on the prepared baking sheet to allow room for rising.
- Brush and sprinkle: Brush the tops of the scones with milk, and if desired, sprinkle with coarse sugar to add a sweet, crunchy topping.
- Bake the scones: Bake in the preheated oven for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool before serving: Remove the scones from the oven and cool on a wire rack for about 10 minutes. Serve warm or at room temperature for the best flavor and texture.
Notes
- Ensure the butter is cold to achieve a flaky texture.
- Do not overmix the dough to avoid tough scones.
- Fresh rhubarb has a tart flavor; adjust sugar levels if needed based on personal preference.
- Scones are best eaten the same day but can be stored in an airtight container for up to 2 days.
- Reheat scones briefly in the oven or microwave before serving to restore freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
