Hot Eats and Cool Reads: Glazed Rhubarb and Strawberry Scones Recipe

Apr 28, 2021

Glazed Rhubarb and Strawberry Scones Recipe

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!


Glazed Rhubarb and Strawberry Scones


stack of scones with a spoon of glaze


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scone on a white plate


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.


scones with coffee and strawberries


What are the ingredients in this recipe?


Ingredients in bowls


  • All purpose flour: It's a combination of hard and soft wheats. Bleached flour provides a softer texture. It's versatile and you can bake most anything with it!
  • granulated sugar
  • Baking powder: It's a dry leavening agent, with a shelf life about 9-12 months. Baking powder is used to increase the volume and lighten the texture of baked goods by causing bubbles in a wet mixture. Baking powder is usually made with a combination of baking soda, cream of tartar and cornstarch. Once opened baking powder should be used within six months because it loses its potency and power.
  • Butter: A dairy product consisting of approximately 80% butterfat and made from the fat and protein components of milk or cream. Most commonly made from cow's milk, but can also be made from sheep, goat, yak, or buffalo milk.
  • egg
  • Heavy Cream or Whipping Cream: Heavy cream and heavy whipping cream are pretty much the same thing. Both must contain at least 36% or more milk fat. Heavy cream will whip better and hold its shape longer than whipping cream. Whipping cream, or light whipping cream, is lighter and contains around 30-35% milk fat. A common use for whipping cream is making a whipped topping for desserts. It is also used as an ingredient in recipes for soups, sauces and beverages.
  • Vanilla extract: this extract is made from vanilla bean pods soaked in water and alcohol. Try using pure vanilla extract instead of imitation. This is the most common extract used in American desserts and I put it in pretty much anything sweet, Use store bought or make your own here!
  • strawberries
  • Rhubarb: Rhubarb is a perennial vegetable, though it is usually used as a fruit in desserts and jams. You use only the stalks of the rhubarb plant and they have a rich, tart flavor. The leaves of the rhubarb plant are poisonous, so make sure that they are not ingested. Rhubarb contains calcium, potassium and vitamin C.
  • 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 your not using a food processor.


Scones on a wire rack


More rhubarb recipes you might like:



This recipe is ready in these steps:


Scones process photo



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


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Hand holding a scone


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Glazed Rhubarb and Strawberry Scones

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

  1. For the Scones:
  2. 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.
  3. Transfer the mixture into a large mixing bowl and add in the eggs, milk, and vanilla extract. Fold in the rhubarb and strawberries gently.
  4. Transfer the dough onto a floured surface and flatten down to ½” then cut the dough into 8 triangles.
  5. Place the scones onto a parchment lined baking sheet and place them in the freezer for 20 minutes.
  6. While the scones chill, preheat your oven to 400F.
  7. 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.
  8. Remove from the oven and completely cool on a wire rack.
  9. Save leftovers at room temperature in an airtight container for up to 3 days.
  10. For the Glaze:
  11. Mix all the ingredients in a small bowl and whisk until smooth.
  12. 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

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


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.


Created using The Recipes Generator


Scones up close for pinterest photo



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