Strawberry Rhubarb Scones Recipe

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This Strawberry Rhubarb Scones recipe has a special place in my heart. It reminds me of Sunday mornings when my kitchen is filled with warm sunlight, the hum of my favorite playlist in the background, and the joy of creating something delicious from scratch. What makes these scones so perfect is how they strike a balance — the natural sweetness of the strawberries complements the tangy bite of rhubarb beautifully, while the golden, buttery scone dough ties it all together.

How to make Strawberry Rhubarb Scones

Strawberry Rhubarb Scones are a sweet, tender baked pastry made with fresh strawberries and rhubarb folded into a rich scone dough. They combine the natural sweetness of strawberries with the tart, slightly tangy flavor of rhubarb, creating a classic spring and summer treat.

Ingredients

Here’s what you’ll need for about 8–12 Strawberry Rhubarb Scones (depending on how you shape and size them):

For the scones:

• 2 ½ cups (315g) all-purpose flour
• ⅓ cup (65g) granulated sugar (plus extra for sprinkling)
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup (1 stick, 113g) cold unsalted butter, diced
• ½ cup (120ml) cold heavy cream (plus more for brushing)
• 1 large egg
• 1 teaspoon pure vanilla extract
• ¾ cup fresh strawberries, chopped into small pieces
• ¾ cup rhubarb, diced into small pieces

Optional glaze (for added sweetness)

• 1 cup powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the diced cold butter to the dry ingredients. Using a pastry cutter, a fork, or your hands, work the butter into the flour mixture until it resembles coarse crumbs. It’s okay to have small pea-sized bits of butter; these will create a flakier texture.
4. In a small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the wet mixture into the dry ingredients and gently mix until just combined. The dough will be a bit crumbly at this stage, which is normal. Avoid overmixing to ensure tender scones.
5. Gently fold the diced strawberries and rhubarb into the dough. Be careful not to overmix as the fruit may release excess moisture.
6. Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together. Shape the dough into a round disc about ¾–1 inch thick. If you prefer, you can use a rolling pin to smooth it out evenly.
7. Using a knife or a round biscuit cutter, cut the dough into 8 wedges or circles. Place the scones on the prepared baking sheet, leaving space between them for even baking.
8. For a golden finish, brush the tops of the scones with a little heavy cream and sprinkle them with sugar for an extra touch of sweetness.
9. Bake for 18–22 minutes, or until the scones are golden brown on top. Keep an eye on them toward the end to prevent overbaking.
10. Let the scones cool for 10 minutes on the baking sheet, then transfer them to a wire rack. If you want to add a glaze, whisk the powdered sugar, milk, and vanilla extract together and drizzle it over the scones once they are slightly cooled.

Tips for Perfect Strawberry Rhubarb Scones

• Cold butter and cream are essential for creating flaky, tender scones. If the butter starts to soften during the process, pop the dough into the fridge for a few minutes before continuing.
• When shaping the dough, keep it at least ¾ inch thick to ensure the scones are tall and fluffy. Thinner dough will result in flat, dry scones.
• For the best flavor and texture, use fresh strawberries and rhubarb. Frozen fruit can work, but thaw it and pat it dry to avoid excess moisture.
• To keep your scones tender, handle the dough gently. Overmixing will result in tough, dense scones.
• Want something extra? You can add ½ teaspoon of orange zest for a bright citrus kick, or sprinkle a bit of cinnamon into the dry ingredients for a hint of warmth.
• Fresh scones are best enjoyed the same day, but can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat in the oven before serving.

Ingredients Substitutes

Substituting ingredients can be very helpful for accommodating dietary restrictions, preferences, or just making do with what you have on hand.

Flour Substitutes

• Whole Wheat Flour: Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and denser texture. Be careful as using all whole wheat flour can make the scones too heavy.
• Gluten-Free Flour: You can use a 1:1 gluten-free all-purpose flour blend to make the recipe gluten-free. Make sure the blend contains xanthan gum for structure.

Sugar Substitutes

• Coconut Sugar: Use coconut sugar as a 1:1 substitute for a lower glycemic index and a slight caramel flavor.
• Brown Sugar: This can also be used in a 1:1 ratio for a richer taste. It will slightly alter the texture and color of the scones.
• Honey or Maple Syrup: Use ¼ cup of liquid sweetener for every ⅓ cup of granulated sugar, but reduce the liquid in the recipe slightly to compensate for the added moisture.

Baking Powder Substitutes

• Baking Soda and Cream of Tartar: For every teaspoon of baking powder, use ¼ teaspoon baking soda plus ½ teaspoon cream of tartar.
• Self-Rising Flour: If you have self-rising flour, omit the baking powder and salt from the recipe, as self-rising flour has both included.

Butter Substitutes

• Vegan Butter or Margarine: Use a vegan butter substitute or margarine for a dairy-free version, keeping the amount the same.
• Coconut Oil: Use solid coconut oil as a 1:1 replacement. It will add a slight coconut flavor.
• Applesauce: Use ½ cup applesauce in place of the butter for a lower-fat option. This will make the texture heavier and moister.

Cream Substitutes

• Milk or Plant-Based Milk: Use whole milk or any plant-based milk (like almond, oat, soy) in place of heavy cream. Add an extra two tablespoons of milk, as plant-based milks are lighter than cream.
• Yogurt or Greek Yogurt: Substitute an equal amount of plain yogurt or Greek yogurt. It will add a tangy flavor and moisture to your Strawberry Rhubarb Scones.

Egg Substitutes

• Flaxseed Meal: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let sit for a few minutes to thicken. This makes a great egg substitute.
• Chia Seeds: Use 1 tablespoon of chia seeds mixed with 3 tablespoons of water to replace an egg.
• Applesauce or Mashed Banana: Use ¼ cup of either to replace an egg, which will add moisture and subtly alter the flavor.

Strawberry and Rhubarb Substitutes

• Frozen Fruit: If fresh strawberries or rhubarb aren’t available, you can use frozen fruit. Thaw and drain well before adding to the dough.
• Other Berries: Blueberries, raspberries, or blackberries can be used as a substitute for strawberries.
• Apples or Pears: These can substitute for rhubarb. Dice into small cubes for even baking.

Glaze Substitutes

• Leave it Out: For a less sweet option, you can skip the glaze altogether.
• Lemon Icing: Mix 1 cup powdered sugar with 2 tablespoons lemon juice for a tangy twist.

Final Thoughts

Strawberry rhubarb scones are a versatile, crowd-pleasing treat that’s surprisingly simple to make.

More Rhubarb Recipes:

• Rhubarb Scones Recipe with Lemon Glaze
• Sour Cream Rhubarb Scones Recipe