Description
Delight in these wonderfully flaky Strawberry Rhubarb Scones, perfectly balanced with sweet strawberries and tart rhubarb, enhanced with warm cinnamon and a tender crumb. Perfect for breakfast or afternoon tea, these scones are easy to prepare and bake to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup (115g) unsalted butter, cold and cut into small cubes
- 1/2 cup (120ml) heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Fruits
- 1/2 cup diced fresh strawberries
- 1/2 cup diced fresh rhubarb
Topping
- 1 tablespoon milk (for brushing the tops)
- Optional: 2 tablespoons coarse sugar for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon to evenly distribute all the dry components.
- Incorporate Butter: Add the cold, cubed butter into the dry mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the texture resembles coarse crumbs with pea-sized chunks of butter visible.
- Combine Wet Ingredients: In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract thoroughly to form a smooth wet mixture.
- Form the Dough: Pour the wet ingredients into the dry ingredients and gently mix until the dough just begins to come together. Avoid overmixing to keep the scones flaky.
- Add Fruits: Carefully fold in the diced strawberries and rhubarb until they are evenly incorporated without crushing the fruits.
- Shape the Dough: Turn the dough onto a lightly floured surface and gently press it into a roughly 1-inch thick disk, maintaining a gentle touch to keep the texture tender.
- Cut Scones: Cut the dough disk into 8 equal wedges and arrange them on the prepared baking sheet, spacing them apart to allow for even baking.
- Prepare for Baking: Brush the tops of the scones with milk to help them brown nicely. Optionally, sprinkle coarse sugar on top for added sweetness and crunch.
- Bake: Bake in the preheated oven for 18-22 minutes, or until the scones turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Transfer the baked scones to a wire rack and let them cool for about 10 minutes. Serve warm or at room temperature for best flavor and texture.
Notes
- Use cold butter to ensure flaky scones with a tender crumb.
- Do not overmix the dough; this keeps the texture light and fluffy.
- Fresh rhubarb adds a tart element; if unavailable, frozen rhubarb can be used but should be thawed and drained.
- Coarse sugar topping is optional but adds a pleasant crunch and sweetness.
- Scones are best enjoyed the day they are made but can be stored in an airtight container for up to two days.
- Reheat scones gently in a warm oven or microwave before serving, if desired.
