Strawberry Rhubarb Scones

16 scones
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Strawberry Rhubarb Scones
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Perfect timing for rhubarb season, these Strawberry Rhubarb Scones are jam-packed with seasonal fruit, buttery, and perfect with no toppings needed!


3 1/2 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
1/2 cup chopped dried strawberries
Milk and coarse sugar, for topping (optional)


1) 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˚.

2) Whisk together the flour, salt, sugar, and baking powder. Cut up the butter into pieces.

3) 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.

4) Mix the milk and eggs separately and add those to the large bowl.

5) 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.

6) Bake at 375 for about 20 minutes.

7) Cool on a wire rack for a few minutes before biting into them.