Description
Buttery strawberry rhubarb scones topped with sweet vanilla icing—perfect for breakfast, brunch, or dessert.
Ingredients
2 1/2 Cups All-purpose flour
1 Tbsp Baking powder
1/2 tsp Salt
1/2 Cup Cold salted butter, cubed
1/2 Cup Sugar
1/2 Cup Fresh rhubarb, sliced
1/2 Cup Fresh strawberries, diced
3/4 Cup Milk
1 Large egg
1 Tbsp Water
2/3 Cup Powdered sugar
1 Tbsp plus 1/2 tsp Milk
1/4 tsp Vanilla extract
Instructions
1. Preheat oven to 400°F.
2. Pulse flour, baking powder, salt, and butter in a food processor until crumbly, or use a pastry blender.
3. Transfer to a bowl and stir in sugar, rhubarb, and strawberries.
4. Add milk and mix until just combined; dough should be slightly sticky.
5. Turn dough onto a floured surface and shape into a 10-inch circle.
6. Cut into 8 wedges and place on a parchment-lined baking sheet.
7. Whisk egg and water, then brush over scones.
8. Bake for about 20 minutes until golden brown. Cool on a rack.
9. Mix icing ingredients and drizzle over cooled scones.
Notes
Keep butter cold for flaky scones.
Do not overmix the dough.
Frozen fruit can be used without thawing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 16g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: Strawberry Rhubarb Scones, Fresh Fruit Scones, Buttery Breakfast Pastry, Vanilla Icing Scones