Name: Glazed Rhubarb and Strawberry Scones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: For the Scones:; 2 cups all-purpose flour; 1/2 cup granulated sugar; 1 tablespoon baking powder; 1 cold butter, cubed; 1 large egg; 1/2 cup heavy cream; 1 teaspoon vanilla extract; 1/2 cup chopped strawberries; ½ cup chopped rhubarb; For the Glaze:; 3/4 cup powdered sugar; 2 tablespoons whole milk; 1/2 teaspoon pure vanilla extract

Use that springtime rhubarb in these delicious glazed scones! Strawberry is the perfect pair with rhubarb and these scones are great for breakfast, snack or dessert! Try them with blueberries, blackberries or raspberries instead of strawberries!

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It's rhubarb season again! My favorite time of year!

These Glazed Rhubarb and Strawberry Scones are the perfect spring or summer treat! Easy ingredients, super tasty and ready in less than 45 minutes, including prep time.

Strawberries and rhubarb go hand in hand. The sweetness from the strawberries and tartness from the rhubarb compliment each other so well.

I love these with my morning cup of coffee, but they're really great any time of day when you need a snack.

I currently have three rhubarb plants growing in my backyard and every year I have enough to make a few recipes, and then some more to freeze for later.

My rhubarb plants were gifted to me as a housewarming gift from my aunt when I bought my house over 7 years ago. If you don't have plants already, you can buy seeds on amazon here!

If rhubarb doesn't grow well in your area, check the produce or freezer section of your local grocery store to see if it's available to purchase in your area.

What are the ingredients in this recipe?

all purpose flour

granulated sugar

baking powder

butter

heavy cream

vanilla extract

strawberries

rhubarb

powdered sugar

whole milk

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

If using frozen rhubarb, measure rhubarb frozen, then thaw completely before using. Drain any excess liquid before using.

Store in an airtight container for up to three days.

If you don't have a food processor, you can use a pastry cutter instead.

For better results, make sure to use cold butter or even frozen butter. It's ideal to use a chilled bowl, or pastry cutter if you're not using a food processor.

More rhubarb recipes you might like:

This recipe is ready in these steps:

You can add or substitute with these ingredients:

fresh halved blueberries instead of strawberries
almond extract instead of vanilla
fresh raspberries instead of strawberries
lemon extract instead of vanilla
fresh blackberries instead of strawberries

I hope you enjoy this recipe as much as we did!

CLICK TO PIN THIS RECIPE FOR LATER

Glazed Rhubarb and Strawberry Scones

Yield: 8 scones

Author: Hot Eats and Cool Reads

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

For the Scones:
2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 cold butter, cubed
1 large egg
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 cup chopped strawberries
½ cup chopped rhubarb
For the Glaze:
3/4 cup powdered sugar
2 tablespoons whole milk
1/2 teaspoon pure vanilla extract

Instructions

For the Scones:
In a food processor, pulse together the flour, sugar, baking powder, and butter until the butter is the size of peas-- about 10-12 pulses.
Transfer the mixture into a large mixing bowl and add in the eggs, milk, and vanilla extract. Fold in the rhubarb and strawberries gently.
Transfer the dough onto a floured surface and flatten down to ½” then cut the dough into 8 triangles.
Place the scones onto a parchment lined baking sheet and place them in the freezer for 20 minutes.
While the scones chill, preheat your oven to 400F.
Once the scones have chilled, brush the tops with an egg wash or milk, if desired, and bake until golden brown-- about 20-25 minutes.
Remove from the oven and completely cool on a wire rack.
Save leftovers at room temperature in an airtight container for up to 3 days.
For the Glaze:
Mix all the ingredients in a small bowl and whisk until smooth.
Drizzle over the scones once they are cooled.

Notes:

If using frozen rhubarb, measure rhubarb frozen, then thaw completely before using. Drain any excess liquid before using.

If you don't have a food processor, you can use a pastry cutter instead.

For better results, make sure to use cold butter or even frozen butter. It's ideal to use a chilled bowl, or pastry cutter if your not using a food processor.

Calories

285.10

Fat (grams)

7.88

Sat. Fat (grams)

4.66

Carbs (grams)

49.03

Fiber (grams)

1.20

Net carbs

47.82

Sugar (grams)

24.01

Protein (grams)

4.71

Sodium (milligrams)

210.23

Cholesterol (grams)

44.26

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You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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