Strawberries and rhubarb are a perfect pair. Strawberries are sweet and juicy, making them a good match for tart rhubarb. I’ve always loved my dad’s strawberry rhubarb pie, but since I only make pie crust about twice a year, these strawberry rhubarb scones are the perfect way to enjoy rhubarb while it’s in season.
If you’ve never made scones, don’t be intimidated! All you need is some cold butter and to be willing to get your hands dirty. You’ll be rewarded with flaky, buttery pastry that’s bursting with strawberry and rhubarb flavor. Really, there is no better way to start your morning.
If coffee and doughnuts are match made in heaven, then scones and tea are even better. Not that you can’t have scones with your coffee, but as a tea drinker I love a fresh scone with my morning cup of herbal tea. Some of you may be wondering how I have 3 kids ages 4 and under and don’t drink coffee, but I gave up caffeine years ago and never looked back. I’ll occasionally have a cup of decaf coffee, but even the tiny amount of caffeine in that can make me feel jittery, so I tend to stick to herbal tea.
I recommend you add the ingredients below to your weekend shopping list! These scones make mornings a bit sweeter.
- 2¾ cups all-purpose flour + more for kneading
- ½ tsp. salt
- ½ cup granulated sugar
- 1 tbsp. baking powder
- 1 tsp. baking soda
- ½ cup very cold butter, cut into small cubes*
- ⅔ cup chopped strawberries
- ⅔ cup chopped rhubarb
- ¾ cup buttermilk
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, whisk together flour, salt, sugar, baking powder, and baking soda.
- Add butter and use a pastry cutter to combine.
- Stir in strawberries and rhubarb
- Pour in buttermilk and gently mix until just combined.
- Turn the dough onto a floured surface and gently knead until it comes together. Press or roll the dough to 1 inch thickness. You can cut your scones with a biscuit cutter, or use a knife or bench scraper to cut them into triangles.
- Place scones on a baking sheet lined with parchment paper.
- Bake for 20-30 minutes until golden brown. Transfer to a wire rack to cool.
- Enjoy!
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