Springtime in our household is always a treat because it’s the season when our garden bursts into life with fresh strawberries and rhubarb. There’s something magical about picking these juicy berries and tart stalks right from our backyard, which inspired me to create these delightful Strawberry Rhubarb Scones.
One morning, after a particularly satisfying haul of strawberries and rhubarb, I decided to make a batch of scones to surprise my family. As I worked in the kitchen, memories of a charming bed and breakfast from our New England road trip flooded back. We had the most divine scones there, and I was determined to recreate that blissful experience at home. The combination of sweet strawberries and tangy rhubarb in a tender, flaky scone is simply irresistible and brings a touch of nostalgia with every bite.
I love how versatile this recipe is. You can substitute buttermilk with yogurt if that’s what you have on hand, and the glaze can be adjusted to your preferred sweetness by tweaking the amount of powdered sugar. Brushing the scones with egg white before baking gives them a beautiful golden crust that’s hard to resist. Whether you’re enjoying these scones for a leisurely weekend breakfast or a quick weekday snack, they’re sure to brighten your day.
I hope these Strawberry Rhubarb Scones bring as much joy to your table as they do to mine. Don’t hesitate to get creative with the recipe and make it your own. Happy baking!
How to Make Strawberry Rhubarb Scones
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup diced rhubarb
- 3/4 cup buttermilk (or yogurt)
- 1/2 teaspoon salt
- 3/4 cup diced strawberries
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 stick of unsalted butter, chilled and cut into chunks
- 1 egg, separated
- 1 teaspoon vanilla extract
- 3 tablespoons sugar
- 1-2 teaspoons of milk
- 1/2 cup powdered sugar (more if needed)
Directions:
Preheat your oven to 375°F.
In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
Add the chilled butter chunks, working them into the flour with your hands or a pastry blender until they’re the size of currants.
Gently fold in the diced strawberries and rhubarb.
Whisk the buttermilk with the egg yolk, then slowly incorporate it into the flour mixture.
Transfer the dough to a floured surface and gently knead it into a ball.
Flatten the dough into a 7-inch disk and cut it into wedges. Place the wedges on a parchment-lined baking sheet, brushing them with the separated egg white.
Bake for 18-25 minutes or until they are slightly golden. Let the scones cool on a wire rack.
For the glaze, mix powdered sugar with milk, one teaspoon at a time, until it reaches the desired consistency. Drizzle the glaze over the cooled scones.
FAQs:
Can I use frozen strawberries and rhubarb for Strawberry Rhubarb Scones?
Yes, you can use frozen strawberries and rhubarb. However, be sure to thaw them first and drain any excess liquid to avoid making the dough too wet. This step ensures that the texture of the scones remains perfect.
What can I substitute for buttermilk in this recipe?
If you don’t have buttermilk, you can substitute it with an equal amount of yogurt. Alternatively, you can make your own buttermilk by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes. This substitution works well and helps maintain the desired texture and flavor of the scones.
How should I store leftover scones?
To keep your scones fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze the scones. Simply place them in a freezer-safe bag or container and freeze for up to 3 months. When you’re ready to eat them, thaw at room temperature or warm them in the oven.
Can I prepare the dough ahead of time?
Yes, you can prepare the dough ahead of time. After shaping the dough into wedges, place them on a baking sheet and freeze until solid. Transfer the frozen scones to a freezer bag and store for up to 1 month. When ready to bake, you can bake them from frozen; just add a few extra minutes to the baking time.
Why are my scones not rising properly?
If your scones are not rising properly, check the freshness of your baking powder and baking soda. Additionally, ensure that your butter is properly chilled and that you handle the dough gently to maintain the flaky texture. Overworking the dough can lead to dense scones.
Strawberry Rhubarb Scones
Ingredients
- 3/4 cup diced strawberries
- 1/2 cup powdered sugar more if needed
- 1 teaspoon vanilla extract
- 3/4 cup diced rhubarb
- 1 egg separated
- 1 stick of unsalted butter chilled and cut into chunks
- 3 tablespoons sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk I have also used yogurt!
- 1-2 teaspoons of milk
Instructions
- Preheat your oven to 375°F.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Add the chilled butter chunks and use your hands or a pastry blender to work them into the flour until they're the size of currants.
- Fold in the diced strawberries and rhubarb.
- Whisk together the buttermilk and egg yolk, then gradually add it to the flour mixture.
- Transfer the dough to a floured surface and gently knead it until it forms a ball.
- Flatten the dough into a 7-inch disk, then cut it into wedges. Place the wedges on a parchment-lined baking sheet and brush them with the separated egg white.
- Bake for 18-25 minutes or until they turn slightly golden. Once baked, let them cool on a wire rack.
- For the glaze, mix powdered sugar with milk one teaspoon at a time until it reaches your desired consistency. Drizzle the glaze over the cooled scones.
