Strawberry Rhubarb Scones
Delightful scones that blend the sweet and tart flavors of strawberry and rhubarb, perfect for springtime gatherings.
Ingredients
Scone Base
- 2 cups all-purpose flour The base of your scones, creating that delicious fluffy texture.
- 1/4 cup granulated sugar Adds a touch of sweetness.
- 1 tablespoon baking powder Helps those scones rise beautifully.
- 1/2 teaspoon salt Enhances all those great flavors.
- 1/2 cup cold unsalted butter, cubed For that rich, flaky texture; you can substitute with vegan butter if desired.
- 1/2 cup buttermilk Makes the scones tender; if you don't have buttermilk, a mix of milk and vinegar will suffice.
Filling
- 1 cup strawberries, chopped Sweet, juicy bursts of flavor.
- 1 cup rhubarb, chopped Pairs perfectly with strawberries’ sweetness; you can easily substitute with another fruit like apples if rhubarb isn’t available.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work it in until the mixture resembles coarse crumbs.
- Create a well in the center of the dry ingredients and add the buttermilk. Stir gently until just combined; do not overmix.
- Fold in the chopped strawberries and rhubarb evenly through the dough.
- Turn the dough onto a floured surface, gently knead it a few times, and pat it into a circle about 1 inch thick. Cut into wedges or use a biscuit cutter.
Baking
- Place the scones on a baking sheet lined with parchment paper. Bake for 15-20 minutes until golden brown.
- Allow them to cool slightly before serving and enjoy warm with a pat of butter or clotted cream.
Notes
These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days. To freeze, wrap them individually and place them in a freezer bag for up to a month. Reheat in a 350°F (175°C) oven for about 10 minutes before serving.