Strawberry-Rhubarb Scones Recipe
Looking for the perfect recipe to celebrate rhubarb’s short season? Look no further! Strawberry-rhubarb scones are bursting with the sweet-tart flavors of spring. Buttermilk gives them richness, as well as a moist crumb that sets them apart from other scone recipes.
3 cups flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, cold
1/2 cup diced fresh rhubarb
1/2 cup diced fresh strawberries
1/2 cup granulated sugar
1/2 cup buttermilk
1 large egg
1 cup confectioners’ sugar, sifted
2 tablespoons whole milk
1/4 teaspoon vanilla extract
Yield: 8 scones
Preheat the oven to 375°F. Grease a scone pan with flour-based baking spray. If you’re not using a scone pan, cover a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Add the butter. Cut it into the flour using a pastry blender or the tines of a fork. Add the diced rhubarb, strawberries and sugar. Toss together in the bowl.
Whisk together the buttermilk and egg in a glass measuring cup with a pour spout. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir together with a fork until a soft dough forms.
Turn the dough out onto a lightly floured surface (Image 1). Knead together and pack the dough into a circle with your hands. Pat out the dough into an 8-inch circle. Cut the circle into eight equal triangular pieces using a sharp knife (Image 2). Press each piece into the scone pan (Image 3). Alternatively transfer the pieces to a large parchment-lined baking sheet.
Bake the scones for 20-25 minutes, or until fragrant and browned on top. Let cool for 10 minutes before removing from the pan. Transfer the scones to a wire rack to cool completely before glazing.
Whisk together all of the glaze ingredients in a small bowl. The mixture should be thick but still pourable and drop in a thick ribbon from a spoon. Drizzle the glaze over the cooled scones using a spoon. You can also use a piping bag or zip-top bag with the corner snipped to drizzle glaze onto the scones (Image 1). Serve the glazed scones as a sweet treat for brunch guests or package up a batch as a thoughtful (and tasty!) homemade gift (Image 2).