If you’re looking for a treat that balances tangy, sweet, and buttery flavors in every bite, Sourdough Scones with Rhubarb and Strawberry Compote will absolutely steal your heart. This delightfully rustic recipe takes the old-fashioned charm of scones and gives them a modern twist with a sourdough starter, which adds delicate depth and a tender crumb. Paired with a jewel-bright compote of early spring rhubarb and juicy strawberries, these scones make breakfast or brunch feel like a celebration. Whether you’re a sourdough enthusiast or a curious baker, this is a bake that brings joy (and gorgeous color) to your table.

Sourdough Scones with Rhubarb and Strawberry Compote Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient here plays a crucial role in building the irresistible texture, flavor, and gorgeous color of these scones and their bright compote. While the basics might already be in your pantry, the magic lies in how you bring them together—don’t skip the notes for each, as small tips truly make big flavor happen!

All-Purpose Flour: Gives the scones their structure and a cake-like crumb that pairs perfectly with the tender fruit compote.
Cold Unsalted Butter: Cold and cubed, this is what makes your scones flaky and rich—work quickly so the butter stays cool!
Sugar: Sweetens the scone dough just enough to contrast beautifully with the tangy fruit compote.
Sourdough Starter (discard or active): Brings subtle tanginess and wonderful tenderness; it’s a great way to use up excess starter.
Baking Powder: Lifts the dough to fluffy heights for that signature scone rise.
Kosher Salt: Just a pinch balances all the sweetness and bright fruit notes.
Cold Heavy Cream: Adds moisture and richness—keep it cold for the fluffiest crumb.
Egg (for brushing): Gives a lovely golden finish and added structure to the tops.
Fresh Rhubarb: Tart, pink, and full of spring’s promise—choose stalks that are firm and brightly colored.
Fresh Strawberries: Sweet, juicy, and vibrant red; they balance the rhubarb’s tartness in the compote beautifully.
Lemon Juice: Brightens up the compote and keeps the colors vivid.
Vanilla Extract: A gentle splash rounds out and softens the overall flavor of the compote.

How to Make Sourdough Scones with Rhubarb and Strawberry Compote

Step 1: Prepare Your Ingredients

Start by measuring and prepping everything in advance—this is a classic “mise en place” moment, and it really pays off. Dice your cold butter and make sure your sourdough starter is at room temperature. Wash and chop the rhubarb and strawberries, getting ready for a burst of color and flavor.

Step 2: Mix the Scone Dough

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Then, using your fingertips or a pastry blender, quickly work the cold butter into the dry ingredients until the mixture looks like coarse crumbs with pea-sized butter bits. Stir in the sourdough starter and cold cream until a shaggy dough forms. Take care not to overmix—less handling makes scones tender!

Step 3: Shape and Chill

Turn the dough onto a lightly floured surface and gently pat it into a thick circle. Use a sharp knife or pastry cutter to divide it into wedges or rounds, depending on your scone style preference. Arrange the pieces on a lined baking sheet and chill them in the fridge for about 20 minutes; this helps the butter stay cold and the scones hold their shape during baking.

Step 4: Bake the Scones

Brush the tops of your chilled scones with a beaten egg for a stunning shine, and pop them in a hot oven. Bake until they’re puffed, golden, and the edges are just turning crisp—your kitchen will smell impossibly inviting! Transfer the baked scones to a wire rack to cool slightly while you tackle the compote.

Step 5: Make the Rhubarb and Strawberry Compote

In a saucepan, combine chopped rhubarb, strawberries, sugar, and a splash of lemon juice. Cook over medium heat, stirring often, until the fruit softens and the compote thickens—about 10 to 15 minutes. Stir in a little vanilla at the end for warmth and complexity, then let it cool to room temperature to thicken even more as it stands.

Step 6: Put It All Together

Serve those warm, tender Sourdough Scones with Rhubarb and Strawberry Compote piled generously on top or on the side. The creamy, tangy scone balances beautifully with the bright compote—this is one of those moments where every bite feels like a celebration of spring’s very best.

How to Serve Sourdough Scones with Rhubarb and Strawberry Compote

Garnishes

These scones truly shine with a finish of fresh mint, a dusting of powdered sugar, or even a dollop of lightly sweetened whipped cream. The herbal notes of mint are especially delightful with the tang of rhubarb, making each bite a little more special.

Side Dishes

Pair your Sourdough Scones with Rhubarb and Strawberry Compote with a creamy vanilla yogurt, or a pot of strong, hot tea for a classic afternoon spread. If you’re serving brunch, a platter of cheeses and fresh fruit rounds things out perfectly.

Creative Ways to Present

Layer your split scones with the compote and a spoonful of thick yogurt for an eye-catching parfait, or create a “scone board” with small bowls of compote, honey, and butter for guests to build their perfect bite. For a festive tea party, serve each scone in a cupcake liner topped with a swirl of compote—pretty and practical!

Make Ahead and Storage

Storing Leftovers

Keep any leftover scones in an airtight container at room temperature for up to two days, and store the compote separately in the fridge. If you have extra compote, you’ll find it makes a wonderful topping for yogurt, ice cream, or pancakes the next day!

Freezing

Sourdough Scones with Rhubarb and Strawberry Compote freeze beautifully. Place fully cooled scones in a zip-top freezer bag and freeze for up to one month. The compote can be frozen in small containers; just thaw in the refrigerator overnight before serving.

Reheating

To reheat, warm the scones in a 300°F oven for 5 to 7 minutes until gently heated through. The compote can be warmed in the microwave or on the stovetop over low heat—just until gently bubbling, so the fruit stays luscious and bright.

FAQs

Does my sourdough starter have to be active for this recipe?

Nope! You can absolutely use a sourdough discard if you want a more subtle tang and softer crumb, or an active bubbly starter for a little extra rise and depth of flavor. Both work beautifully in Sourdough Scones with Rhubarb and Strawberry Compote.

Can I use frozen rhubarb or strawberries?

Yes! If you can’t find fresh rhubarb or strawberries, frozen versions make a great substitute. Just thaw and drain them thoroughly before using in your compote to avoid excess moisture.

What if I don’t have heavy cream on hand?

You can substitute whole milk, half-and-half, or even unsweetened plain yogurt in a pinch, though heavy cream gives the richest, most indulgent crumb. Just keep an eye on dough consistency and add liquid gradually.

How can I make these scones dairy-free?

Use a plant-based butter (stick style works best for flakiness) and swap in canned full-fat coconut milk or oat milk for the cream. Be sure to brush the tops with just a bit of milk instead of egg for shine.

Do I have to serve the scones warm?

While they’re extra dreamy straight from the oven, Sourdough Scones with Rhubarb and Strawberry Compote are also delicious at room temperature, especially with the compote. If making ahead, just reheat gently as needed!

Final Thoughts

There’s something truly joyful about sharing a batch of Sourdough Scones with Rhubarb and Strawberry Compote, whether it’s a slow weekend brunch or just a quick moment of indulgence. The tangy scones and silky-sweet compote capture a taste of the season and invite everyone to slow down and savor each bite. You’re going to love how easy these are to make—and how quickly they’ll disappear!

Sourdough Scones with Rhubarb and Strawberry Compote Recipe