If you’re searching for a baked treat that captures the very essence of spring and early summer, you simply must try these Strawberry Rhubarb Scones. They are the perfect marriage of sweet, juicy strawberries and tart rhubarb, tucked inside a buttery, melt-in-your-mouth scone. Whether you’re whipping up a batch for brunch or looking for a delightfully unique afternoon snack, these scones bring irresistible flavor, a flaky texture, and stunning color to any table. With every bite, you’ll taste sunshine, nostalgia, and a dash of rustic charm!

Strawberry Rhubarb Scones Recipe - Recipe Image

Ingredients You’ll Need

These Strawberry Rhubarb Scones come together with kitchen staples and a few fresh ingredients that each serve a special purpose. Every ingredient plays a role, from fluffy texture to bright pops of color and flavor, so don’t skip on any!

All-purpose flour: The foundation for beautifully tender and flaky scones every time.
Granulated sugar: Just the right touch of sweetness to balance the tartness of the rhubarb.
Baking powder: Essential for lift, ensuring your Strawberry Rhubarb Scones bake up sky-high and airy.
Salt: A small bit that makes all the flavors pop and enhances the richness.
Cold unsalted butter (cubed): This is the secret ingredient for scones with perfect flaky layers—keep it as cold as possible!
Fresh rhubarb (diced): Tart, colorful, and irresistible—rhbarb lends these scones a bright tang and bursts of vibrant pink.
Fresh strawberries (diced): Sweet and juicy, they contrast perfectly with the rhubarb and add gorgeous color.
Heavy cream: For decadence—cream makes the crumb rich, soft, and luxurious.
Egg: Binds everything together while adding just a little extra richness to the dough.
Vanilla extract: A warm, fragrant note that ties all the fruity flavors together.
Coarse sugar (optional, for topping): For a glittering, crunchy finish that makes these scones visually stunning and extra special.

How to Make Strawberry Rhubarb Scones

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 400°F (200°C) so it’s nice and hot when the scones are ready for baking. Line a baking sheet with parchment paper to prevent sticking and to make cleanup impossibly easy—because who doesn’t love a shortcut?

Step 2: Mix the Dry Ingredients

In a big mixing bowl, whisk together your flour, sugar, baking powder, and salt. This ensures everything is evenly dispersed and guarantees every bite of your Strawberry Rhubarb Scones will be flavorful and well-balanced.

Step 3: Cut in the Butter

Add those cold cubes of butter straight into the bowl. Use a pastry cutter (or just your fingers!) to work the butter into the dry ingredients. You’re aiming for a texture that looks like coarse crumbs. Don’t overdo it—those cold, small chunks of butter are what create the scones’ dreamy, flaky texture.

Step 4: Fold in the Rhubarb and Strawberries

Gently toss in your diced rhubarb and strawberries, making sure every little piece is coated in flour. This helps keep the fruit from sinking and ensures bright bursts of color and flavor throughout your scones.

Step 5: Combine the Wet Ingredients

In a separate, smaller bowl, whisk together heavy cream, egg, and vanilla extract. This creamy, aromatic mixture will pull your scone dough together without making it tough.

Step 6: Bring It All Together

Pour the wet ingredients over the dry, and use a spatula or a wooden spoon to gently mix until just combined. The secret to tender Strawberry Rhubarb Scones is not over-mixing—you want everything only just brought together, even if the dough looks a little shaggy!

Step 7: Shape and Cut

Turn the dough out onto a lightly floured surface. With flour-dusted hands, gently pat it into a 1-inch thick circle. Use a sharp knife or bench scraper to cut the circle into 8 wedges. This rustic approach gives you those classic, bakery-style scone triangles.

Step 8: Brush and Sugar

Transfer your wedges to the prepared baking sheet, leaving some space between each for spreading. Brush the tops with a little extra cream and, if you’re feeling fancy, sprinkle with coarse sugar for that irresistible sweet crunch.

Step 9: Bake to Perfection

Bake for 18 to 22 minutes, or until your Strawberry Rhubarb Scones are gloriously golden brown and cooked all the way through. Let them cool on the baking sheet for a few minutes before transferring to a cooling rack. Warm or at room temperature, these scones always deliver joy!

How to Serve Strawberry Rhubarb Scones

Garnishes

Dress up your scones with a simple dusting of powdered sugar, a dollop of whipped cream, or a drizzle of vanilla glaze. Fresh strawberry slices or a few bits of diced rhubarb around the serving platter add instant farmhouse charm!

Side Dishes

Pair your Strawberry Rhubarb Scones with a hot cup of coffee, a pot of black tea, or a tall glass of cold milk. For a brunch-worthy spread, serve them alongside scrambled eggs, crispy bacon, or a vibrant fruit salad.

Creative Ways to Present

Stack the scones in a pretty basket lined with a gingham napkin for a picnic feel, or cut them in half and spread with clotted cream and berry compote for a high-tea vibe. Mini scones make adorable additions to dessert platters or afternoon snack boards too!

Make Ahead and Storage

Storing Leftovers

Store any leftover Strawberry Rhubarb Scones in an airtight container at room temperature for up to 2 days. They’ll stay wonderfully moist and flavorful, especially if you tuck a piece of parchment or wax paper between each layer to help preserve their texture.

Freezing

For longer storage, pop your cooled scones in a freezer-safe bag or container and freeze for up to 3 months. You can even freeze raw, shaped dough wedges—just add a couple of extra minutes to the bake time when ready to enjoy freshly baked scones any time.

Reheating

To revive that just-baked magic, warm leftover scones in a 300°F (150°C) oven for 5 to 7 minutes, or microwave individually for about 20 seconds. This brings back their fragrant aroma and irresistibly tender crumb.

FAQs

Can I use frozen fruit instead of fresh?

Absolutely! If strawberries or rhubarb aren’t in season, use frozen fruit straight from the freezer (don’t thaw). This prevents excess moisture from making the dough soggy, so your Strawberry Rhubarb Scones stay perfectly flaky every time.

Why did my scones spread too much in the oven?

If your scones spread more than you’d like, check that your butter was very cold and that you didn’t overwork the dough. Warm butter or over-mixing can cause the scones to spread flat rather than rise into those signature tall wedges.

Can I make these scones dairy-free?

Yes! Substitute cold vegan butter for the regular butter, and use a dairy-free cream such as coconut or oat cream. The Strawberry Rhubarb Scones will still turn out flaky and flavorful, though the taste may be a bit different based on your substitutions.

What’s the best way to dice rhubarb and strawberries?

For uniform baking and attractive scone interiors, aim for small, pea-sized pieces. This size ensures the fruit distributes evenly, and you get plenty of sweet-tart flavor in every bite without soggy pockets.

Can I add nuts or other mix-ins?

Definitely! Chopped almonds, walnuts, or even a handful of white chocolate chips are lovely additions. Just keep the total add-ins to about 1/2 cup so the dough remains light and bakes evenly.

Final Thoughts

There’s something irresistible about freshly baked Strawberry Rhubarb Scones—they’re the kind of treat that brightens any morning or brunch table. Whether you’re new to scone baking or a seasoned pro, I hope you’ll give this recipe a try and fall as in love with it as I have. Happy baking, and enjoy every delicious bite!