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Strawberry Rhubarb Scones

Heather, Sprinkle Bakes

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.
20 min Prep Time
20 min Cook Time
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Servings: 10 servings

Servings: 10 servings

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

Instructions

Step 1

Preheat oven to 400°F.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.