Description
Strawberry Rhubarb Scones are buttery, flaky, and lightly sweet with a perfect balance of tart rhubarb and juicy strawberries. These homemade scones come together quickly and make a cozy breakfast or brunch treat.
Ingredients
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold salted butter, cubed
1/2 cup sugar
1/2 cup fresh rhubarb, sliced
1/2 cup fresh strawberries, diced
3/4 cup milk
1 large egg
1 tablespoon water
For icing: 2/3 cup powdered sugar
1 tablespoon plus 1/2 teaspoon milk
1/4 teaspoon vanilla extract
Instructions
1. Preheat oven to 400°F.
2. Combine flour, baking powder, and salt in a bowl. Add cold butter and blend until mixture resembles coarse crumbs.
3. Transfer to a bowl and mix in sugar, rhubarb, and strawberries.
4. Add milk and stir just until a soft, slightly sticky dough forms. Add more milk if needed.
5. Turn dough onto a floured surface, lightly coat with flour, and gently bring it together.
6. Shape into a 10-inch circle and cut into 8 wedges.
7. Place wedges on a lined or greased baking sheet.
8. Whisk egg with water and brush over tops.
9. Bake for about 20 minutes until golden.
10. Cool slightly on a rack.
11. Mix icing ingredients until smooth and drizzle over scones before serving.
Notes
Dough moisture may vary depending on the fruit, so adjust with small amounts of flour if too wet.
If dough feels dry, add milk gradually until it comes together.
Avoid overworking the dough to keep the scones tender and flaky.
Best served slightly warm with icing drizzle.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Rhubarb Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 368