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Sourdough Scones with Rhubarb and Strawberry Compote Recipe

Sourdough Scones with Rhubarb and Strawberry Compote Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5.3 from 17 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Skillet
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

These Sourdough Scones with Rhubarb and Strawberry Compote are a tender, tangy springtime treat, pairing flaky, buttery scones with a jewel-toned fruit topping.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 cup granulated sugar
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup sourdough starter (discard or active)
  • 1/2 cup cold heavy cream
  • 1 egg, beaten (for brushing)
  • 1 1/2 cups fresh rhubarb, chopped
  • 1 cup fresh strawberries, hulled and chopped
  • 1/3 cup granulated sugar (for compote)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare all ingredients: dice cold butter, bring sourdough starter to room temp, and chop rhubarb and strawberries.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter until coarse crumbs form.
  3. Stir in sourdough starter and heavy cream until a shaggy dough forms. Do not overmix.
  4. Turn dough onto a floured surface, pat into a thick circle, and cut into wedges or rounds. Chill on a lined baking sheet for 20 minutes.
  5. Preheat oven to 400°F (200°C). Brush scones with beaten egg and bake for 18–22 minutes, until golden and set. Cool on wire rack.
  6. In a saucepan, combine rhubarb, strawberries, sugar, and lemon juice. Cook over medium heat, stirring until thickened, 10–15 minutes. Stir in vanilla and let cool.
  7. Serve warm scones with a generous spoonful of rhubarb and strawberry compote.

Notes

  • Garnish with mint, powdered sugar, or whipped cream for an elegant touch.
  • Pair with vanilla yogurt, hot tea, or a cheese and fruit platter for brunch.
  • Serve parfait-style or on a scone board with butter, honey, and compote.
  • Store scones in airtight container up to 2 days; keep compote refrigerated separately.
  • Freeze cooled scones up to 1 month; freeze compote in small containers.
  • Reheat scones at 300°F for 5–7 minutes; warm compote gently on stove or in microwave.
  • Use active or discard starter depending on flavor preference.
  • Frozen rhubarb and strawberries can be used—just thaw and drain.
  • Substitute cream with milk, half-and-half, or yogurt as needed.
  • Make dairy-free with plant-based butter and coconut or oat milk.

Find it online: https://slsrecipes.com/sourdough-scones-with-rhubarb-and-strawberry-compote-recipe/