Strawberry Rhubarb Scones are the perfect pastry for a springtime brunch. Buttermilk makes them impossibly fluffy and gives them a tangy flavor that compliments the rhubarb and berries. A generous sprinkling of turbinado sugar on top of before baking will yield a crunchy, glittering sugar crust. These can be made in a 9-inch round cake tin, but using a cast iron skillet will make irresistibly crisp scone edges.

Strawberry-Rhubarb Scones | Go Bold With Butter

Strawberry-Rhubarb Scones

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 10 servings

Strawberry-Rhubarb Scones

Ingredients

  • 2 1/2 cups all-purpose flour
  • 3/4 cup turbinado sugar, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold and cubed
  • 3/4 cup fresh strawberries, hulled and sliced
  • 3/4 cup chopped rhubarb
  • 1/2 to 3/4 cup buttermilk
  • 1 teaspoon vanilla extract

Directions

Preheat oven to 400°F.

Whisk together flour, 1/2 cup of sugar, baking powder and salt in large bowl. Add cubed butter and cut it into flour using pastry blender or tines of fork. Blend until flour resembles coarse meal with a few pea-sized pieces of butter throughout.

Add strawberries and rhubarb to flour mixture and toss to coat. Stir in buttermilk and vanilla until sticky dough forms. If dough feels too stiff, add additional buttermilk 1 tablespoon at a time until moistened.

Turn dough out onto lightly floured surface and knead 4-5 times, adding flour as needed when dough becomes sticky. Pat dough evenly into bottom of 9-inch round pan or cast iron skillet. Score dough into 10 pieces, sprinkle remaining sugar on top and bake for 18-22 minutes. The scones are done when the top is golden brown and toothpick inserted near center comes out clean.

Re-slice scones at score marks and serve warm. Refrigerate leftovers. Individual scones can be reheated in oven at 350°F for 5 to 7 minutes until warmed through.

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COMMENTS

6 thoughts on “Strawberry Rhubarb Scones

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  1. Kate | HappyForks.com said:

    Can I just use simple brown sugar instead of turbinado sugar or there is some significant difference in properties?

    • realbutter said:

      We would recommend using regular white sugar as a substitute. The higher moisture content in brown sugar might throw off the consistency. If you do use white sugar, reduce the amount that you sprinkle on top of the scones to about 2 tbsp. since it is so much finer. Enjoy!

  2. Liz Rue said:

    The sugar is divided but there are no measurements in the recipe as to where the divided sugar is used or how much.

    • realbutter said:

      Hi Liz! Thanks for point that out! We have updated the recipe instructions, so you should have no troubles now. Thank you!

  3. Virginia said:

    Mine even after 50 minutes in the 400 degree oven still was gooey. What am I doing wrong?

    • realbutter said:

      Hi Virginia – We suggest checking your oven temp and making sure it is accurate. Let us know how it goes!