Strawberry Rhubarb SconesJump to Recipe
Every year we visit my Dad in Wyoming and he has this epic patch of rhubarb growing in his backyard. It’s actually a marvel of gardening because it survives Wyoming which is not a pleasant growing environment. Every year we bring home a huge bag of the stuff though and these Strawberry Rhubarb Scones are the first thing I made with my batch!
The rhubarb is easy to deal with for these scones but I do think it’s helpful to up the sugar a bit from my normal scone ratio because rhubarb can have such a bitter bite to it. It needs a bit more sugar to balance it out.
The real trick is the strawberries though. I wouldn’t recommend fresh strawberries for these scones. They will just release too much liquid and ruin your beautiful flakey scones. Instead, find some dried strawberries and use those. They are perfect for scones!
Rhubarb is in season right now so this is the time to try these scones!
Strawberry Rhubarb Scones
- 3 ½ Cups all-purpose flour
- 1 Cup sugar
- 1 Tablespoon baking powder
- 1 Teaspoon salt
- 1 cup cold unsalted butter
- 1 Cup whole milk
- 2 large eggs beaten
- 1 Cup chopped rhubarb
- ½ cup chopped dried strawberries
- Milk and coarse sugar for topping (optional)
- Chop rhubarb and strawberries and stir together with 1/4 cup sugar. Set mixture in a colander and let drain for 15 minutes. Meanwhile, preheat oven to 375 F˚.
- Whisk together the flour, salt, sugar, and baking powder. Cut up the butter into pieces.
- Work the cubed butter into the flour mixture like you would a pie crust. You could use a mixer for this but I prefer my hands or a dough tool for cutting in butter. Work in the sugared rhubarb/strawberry mixture.
- Mix the milk and eggs separately and add those to the large bowl.
- Cut scones out using a 1 1/2 inch – 2 inch cutter and drop onto an ungreased baking sheet. Optionally, brush with milk and sprinkle with coarse sugar.
- Bake at 375 for about 20 minutes.
- Cool on a wire rack for a few minutes before biting into them.
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Strawberry Rhubarb Scones
These are the dried strawberries I found for these scones. I found these at my normal grocery store. Nothing fancy. But you might have to ask as they aren’t a super-popular ingredient and might be kind of hidden.
Dice up the strawberries and rhubarb and toss them with some sugar in a colander. Let this drain for 15 minutes or so. This will pull some of the liquid out of the rhubarb.
Meanwhile, make your scone dough by stirring together the dry ingredients, cutting in the butter with your fingers, and then tossing in the rhubarb mixture.
Stir that together well and then add the wet ingredients. The dough should end up being like a sticky pie crust.
You could make these scones rustic by just portioning them out on a baking sheet (drop scones), but I wanted a slightly cleaner look. So, I rolled my dough out on a floured surface and used a 2-inch cutter to shape my scones.
You could also brush them with a little extra milk or cream and sprinkle with coarse sugar. On this day I just baked them naked.
After baking at 375 F˚ for 20 minutes, these will puff up slightly and get crackily on top. The finished scones are flakey, buttery, and chock-full of rhubarb and strawberry!
I have enough rhubarb to make about 8 more batches of these strawberry rhubarb scones and I just might make that many of them! They are a great, easy scone variation!