strawberry rhubarb scones

I really look forward to a nice hot scone in the morning with my coffee. They even go perfect together with eggs. Try them with a little dollop of butter, cream cheese or jam, or even with afternoon tea. After they’ve been baked and cooled I put all of the scones in a freezer bag and freeze them. In the morning while my coffee is brewing I pop a frozen scone in the toaster oven for a few minutes and it comes out just like a freshly baked scone.

Strawberry Rhubarb Scones

Course: Dessert
Keyword: scones
Servings: 8


  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 pinch salt
  • ½ cup butter cold
  • cup light brown sugar
  • 1 teaspoon vanilla
  • ¾ cup 10% cream
  • 1 large egg
  • ½ cup strawberries chopped
  • ½ cup rhubarb chopped


  • 3 tablespoons sugar


  • Sift flour and baking powder and salt. Cut butter into flour with a pastry cutter or just pinch the butter and flour between your fingers until the butter is the size of a pea. Mix egg, cream and vanilla then stir into flour mixture.
    Gently stir in rhubarb then strawberries. Let the dough sit in the fridge for at least 1/2 an hour to rest, your scone will half a nicer texture when baked.
    With as little extra flour as possible form a circle or rectangle then cut into about 8 uniform pieces. Place about 2 inches apart on parchment paper on a baking tray. Sprinkle white or light brown sugar on top.
    Bake at 375°F for about 20 minutes.

Similar Posts


  1. Oooh scones are so yummy, I remember tea and scones were popular when I lived in New Zealand.

    1. Thanks Sharilee, I just love scones with my morning coffee 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.