Best Strawberry Rhubarb Scones Recipe

These **Strawberry Rhubarb Scones** are crispy on the outside and tender on the inside, with a perfect balance of sweet and tart flavors. After making this recipe dozens of times, I’ve discovered the trick to getting them just right every time. The warm, cozy aroma of these scones filling your kitchen will make your whole family beg for more. Try them with my **Perfect Brown Butter Peach Galette Recipe with Cardamom** for a delightful brunch. If you love recipes like this, you’ll also enjoy Perfect Brown Butter Peach Galette Recipe with Cardamom and Hot Shaken Espresso with Brown Sugar.

What You'll Need for Best Strawberry Rhubarb Scones Recipe

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup fresh strawberries, chopped
• 1 cup fresh rhubarb, chopped
• 1/2 cup heavy cream, plus more for brushing
• 1 tsp pure vanilla extract
• 1/2 tsp orange zest
• 1/4 tsp ground ginger
• Optional: Coarse sugar, for sprinkling
• Optional: Clotted cream, for serving

How to Make Best Strawberry Rhubarb Scones Recipe

1. Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, ginger, and orange zest.
3. Cut in butter: Add the cold, cubed butter to the dry ingredients. Using a food processor or pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Add fruit and cream: Stir in the chopped strawberries and rhubarb. Pour in the heavy cream and vanilla extract, and mix until just combined.
5. Shape the dough: Turn the dough out onto a lightly floured surface and shape it into a circle about 7 inches in diameter and 1 inch thick. Cut the circle into 8 equal wedges.
6. Chill and bake: Place the wedges on the prepared baking sheet and chill in the refrigerator for 15 minutes. Brush the tops with heavy cream and sprinkle with coarse sugar. Bake for 20-25 minutes, or until golden brown and crispy.

Storing & Reheating Best Strawberry Rhubarb Scones Recipe

Short-Term Storage

Store in an airtight container in the fridge. Store leftover scones in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: The dough can be made ahead of time and refrigerated for up to 24 hours.

Freezing Best Strawberry Rhubarb Scones Recipe

Freeze baked scones for up to 2 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: Reheat scones in a 350°F (180°C) oven for 5-10 minutes. Microwave: Reheat scones in the microwave for 15-20 seconds, but be careful not to make them soggy.

Recipe Notes

• Chef tip: For a sweeter scone, you can increase the sugar to 1/2 cup.
• Best substitution: You can substitute the fresh fruit with frozen fruit, but you may need to add a little more flour to compensate for the extra moisture.
• Make-ahead: These scones are best eaten fresh, but they can be made ahead of time and reheated before serving.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your scones are not rising, make sure your baking powder is fresh and that you are not overworking the dough.

Best Strawberry Rhubarb Scones Recipe

⏱

Prep

15 mins

🍳

Cook

25 mins

⏳

Total

40 mins

🍽

Serves

8 scones

🥗

Diet

Gluten-free option: use gluten-free flour

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup fresh strawberries, chopped
• 1 cup fresh rhubarb, chopped
• 1/2 cup heavy cream, plus more for brushing

Seasonings

• 1 tsp pure vanilla extract
• 1/2 tsp orange zest
• 1/4 tsp ground ginger

Optional Toppings

• Coarse sugar, for sprinkling
• Clotted cream, for serving

Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, ginger, and orange zest.
3. Cut in butter: Add the cold, cubed butter to the dry ingredients. Using a food processor or pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Add fruit and cream: Stir in the chopped strawberries and rhubarb. Pour in the heavy cream and vanilla extract, and mix until just combined.
5. Shape the dough: Turn the dough out onto a lightly floured surface and shape it into a circle about 7 inches in diameter and 1 inch thick. Cut the circle into 8 equal wedges.
6. Chill and bake: Place the wedges on the prepared baking sheet and chill in the refrigerator for 15 minutes. Brush the tops with heavy cream and sprinkle with coarse sugar. Bake for 20-25 minutes, or until golden brown and crispy.

Notes

• Chef tip: For a sweeter scone, you can increase the sugar to 1/2 cup.
• Best substitution: You can substitute the fresh fruit with frozen fruit, but you may need to add a little more flour to compensate for the extra moisture.
• Make-ahead: These scones are best eaten fresh, but they can be made ahead of time and reheated before serving.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your scones are not rising, make sure your baking powder is fresh and that you are not overworking the dough.

Storage

• Fridge: Store leftover scones in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze baked scones for up to 2 months. Thaw at room temperature before serving.
• Oven reheat: Reheat scones in a 350°F (180°C) oven for 5-10 minutes.
• Microwave reheat: Reheat scones in the microwave for 15-20 seconds, but be careful not to make them soggy.
• Make ahead: The dough can be made ahead of time and refrigerated for up to 24 hours.

Nutrition Per Serving

• Calories: 330
• Protein: 4g
• Fat: 17g
• Carbs: 42g
• Fiber: 1g
• Sugar: 12g
• Sodium: 220mg
• Cholesterol: 45mg
• Sat. Fat: 10g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Best Strawberry Rhubarb Scones Recipe FAQs

A Warm Final Note

I can’t wait for you to try Best Strawberry Rhubarb Scones Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!