Mouthwatering Strawberry Rhubarb Scones

Here are my favorite strawberry rhubarb scones, with a tender, buttery base packed with fresh fruit, a hint of lemon zest and cinnamon, and topped with a simple vanilla glaze.

These scones are perfect for spring mornings when strawberries and rhubarb are in season. I love making a batch on the weekend so we have them ready for breakfast throughout the week. Nothing beats a warm scone with your morning coffee, right?

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What Kind of Rhubarb Should I Use?

Fresh rhubarb is definitely the way to go for these scones, and you’ll want to look for stalks that are firm and crisp when you’re at the store or farmers market. The color can range from deep red to pale green, and honestly, both work just fine – the red varieties tend to be a bit sweeter, but the green ones have plenty of that classic tart rhubarb flavor. Make sure to trim off any leaves if they’re still attached, since those aren’t edible, and give the stalks a good rinse before slicing them into those quarter-inch pieces. If you can only find frozen rhubarb, it’ll work in a pinch, but be sure to thaw it completely and pat it dry with paper towels so you don’t end up with soggy scones.

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Options for Substitutions

These scones are pretty forgiving when it comes to swaps, so here are some options if you need them:

• Fresh rhubarb: If fresh rhubarb isn’t in season, frozen rhubarb works great – just thaw it completely and pat it dry with paper towels before using. You can also swap it out entirely for more strawberries or try blueberries for a different flavor.
• Fresh strawberries: Frozen strawberries can work in a pinch, but make sure to thaw and drain them well so they don’t make your dough too wet. Raspberries or blackberries are also tasty alternatives.
• Salted butter: If you only have unsalted butter, just add an extra 1/4 teaspoon of salt to the dry ingredients. The butter needs to stay cold though – that’s non-negotiable for flaky scones.
• Milk: Heavy cream will make richer scones, while buttermilk adds a nice tang. Non-dairy milk like oat or almond milk works too if you need a dairy-free option.
• All-purpose flour: You can use a 1:1 gluten-free flour blend if needed, though the texture might be slightly different. Don’t substitute with whole wheat flour as it will make the scones too dense.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with scones is overworking the dough, which develops too much gluten and results in tough, dense scones instead of light and flaky ones – mix just until the ingredients come together and handle the dough as little as possible.

Another common error is using warm or softened butter, so make sure your butter is cold and cubed straight from the fridge, as this creates those pockets of steam during baking that give scones their signature texture.

Don’t skip patting your rhubarb and strawberries dry with a paper towel before adding them to the dough, since excess moisture can make your scones soggy and prevent them from rising properly.

Finally, resist the urge to add the icing while the scones are still hot – let them cool for at least 10 minutes so the glaze sets nicely instead of melting right off.

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What to Serve With Strawberry Rhubarb Scones?

These scones are perfect for a weekend brunch or afternoon tea, and they pair beautifully with a hot cup of coffee or your favorite tea. I love serving them with a little pat of butter or some clotted cream on the side, which adds extra richness to complement the tangy fruit. If you want to make it a full breakfast spread, add some scrambled eggs and crispy bacon to balance out the sweetness of the scones. They’re also great on their own as a grab-and-go breakfast with a glass of cold milk or fresh orange juice.

Storage Instructions

Store: Keep your scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. They’re best enjoyed within the first day or two when they’re at their freshest, but they’ll still taste great later in the week with your morning coffee.

Freeze: These scones freeze really well for up to 3 months. I like to freeze them before adding the glaze, then thaw and drizzle the icing on right before serving. Wrap each scone individually in plastic wrap, then place them all in a freezer bag to prevent freezer burn.

Warm Up: To bring your scones back to life, let them thaw at room temperature for about an hour if frozen. Then pop them in a 300°F oven for 5-7 minutes to warm through and crisp up the edges a bit. You can also microwave them for 15-20 seconds, though they won’t be quite as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2000
• Protein: 28-32 g
• Fat: 54-60 g
• Carbohydrates: 320-340 g

Ingredients

For the scones:

• 2.5 cups all-purpose flour
• 1 tbsp baking powder
• 3/4 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup granulated sugar
• 1/2 cup rhubarb, cut into 1/2-inch pieces
• 1/2 cup strawberries, quartered
• 1 tsp lemon zest
• 1/4 tsp ground cinnamon
• 3/4 cup plus 1 tbsp milk

For the topping:

• 1 large egg
• 1 tbsp water

For the glaze:

• 2/3 cup icing sugar, sifted
• 2 tbsp milk
• 1/2 tsp vanilla extract

Step 1: Prepare Mise en Place and Preheat

• 1/2 cup cold unsalted butter, cubed
• 1/2 cup rhubarb, cut into 1/2-inch pieces
• 1/2 cup strawberries, quartered
• 1 tsp lemon zest
• 2.5 cups all-purpose flour
• 1 tbsp baking powder
• 3/4 tsp salt

Preheat your oven to 400°F.

While it heats, cube the cold butter and cut the rhubarb into 1/2-inch pieces and quarter the strawberries.

Zest the lemon and measure out all dry ingredients.

This prep work ensures everything is ready when you need it and prevents the butter from warming up during assembly.

Step 2: Create the Dry Flour Mixture

• 2.5 cups all-purpose flour
• 1 tbsp baking powder
• 3/4 tsp salt
• 1/2 cup cold unsalted butter, cubed

In a food processor, pulse together the flour, baking powder, and salt until combined.

Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.

This technique keeps the butter cold, which creates the tender, flaky layers that make scones special.

Step 3: Fold in Fruits and Sugar

• flour mixture from Step 2
• 1/2 cup granulated sugar
• 1/4 tsp ground cinnamon
• 1 tsp lemon zest
• 1/2 cup rhubarb, cut into 1/2-inch pieces
• 1/2 cup strawberries, quartered

Transfer the flour mixture from Step 2 to a large bowl and stir in the granulated sugar, ground cinnamon, lemon zest, rhubarb, and strawberries until evenly distributed.

Be gentle when folding in the fruit to avoid breaking the strawberries into tiny pieces.

I like to toss the fruit with a bit of flour first—it helps them stay suspended throughout the dough rather than sinking to the bottom.

Step 4: Build and Shape the Dough

• fruit and sugar mixture from Step 3
• 3/4 cup milk

Pour 3/4 cup of milk into the fruit mixture and gently stir with a fork just until a shaggy dough forms—don’t overmix or the scones will become tough.

Turn the dough onto a lightly floured surface and gently bring it together with your hands.

Pat it into a 10-inch circle about 3/4 inch thick, then cut it into 8 wedges like a pizza.

I find it helpful to use a bench scraper to cleanly cut through without squishing the dough.

Step 5: Prepare for Baking

• scone wedges from Step 4
• 1 large egg
• 1 tbsp water

Place the 8 scone wedges on a parchment-lined baking sheet, spacing them about 2 inches apart.

In a small bowl, whisk together the egg with 1 tbsp water to make an egg wash.

Brush the egg wash evenly over the top of each scone, which will help them bake to a beautiful golden-brown color.

Step 6: Bake the Scones

Bake for 18-20 minutes until the scones are golden brown on the edges and a toothpick inserted into the center comes out clean.

Remove from the oven and let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool slightly.

Step 7: Make and Drizzle Icing

• 2/3 cup icing sugar, sifted
• 2 tbsp milk
• 1/2 tsp vanilla extract

While the scones are still warm, whisk together the sifted icing sugar, 2 tbsp milk, and vanilla extract until smooth and pourable.

Drizzle the icing over the cooled scones in a decorative pattern.

The icing will set slightly as the scones cool, creating a sweet glaze that complements the tartness of the rhubarb and strawberry.

Mouthwatering Strawberry Rhubarb Scones

Delicious Mouthwatering Strawberry Rhubarb Scones recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 8 scones

Calories 1925 kcal

Ingredients

  

For the scones

• 2.5 cups all-purpose flour
• 1 tbsp baking powder
• 3/4 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup granulated sugar
• 1/2 cup rhubarb, cut into 1/2-inch pieces
• 1/2 cup strawberries, quartered
• 1 tsp lemon zest
• 1/4 tsp ground cinnamon
• 3/4 cup plus 1 tbsp milk

For the topping

• 1 large egg
• 1 tbsp water

For the glaze

• 2/3 cup icing sugar, sifted
• 2 tbsp milk
• 1/2 tsp vanilla extract

Instructions

 

• Preheat your oven to 400°F. While it heats, cube the cold butter and cut the rhubarb into 1/2-inch pieces and quarter the strawberries. Zest the lemon and measure out all dry ingredients. This prep work ensures everything is ready when you need it and prevents the butter from warming up during assembly.
• In a food processor, pulse together the flour, baking powder, and salt until combined. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. This technique keeps the butter cold, which creates the tender, flaky layers that make scones special.
• Transfer the flour mixture from Step 2 to a large bowl and stir in the granulated sugar, ground cinnamon, lemon zest, rhubarb, and strawberries until evenly distributed. Be gentle when folding in the fruit to avoid breaking the strawberries into tiny pieces. I like to toss the fruit with a bit of flour first—it helps them stay suspended throughout the dough rather than sinking to the bottom.
• Pour 3/4 cup of milk into the fruit mixture and gently stir with a fork just until a shaggy dough forms—don't overmix or the scones will become tough. Turn the dough onto a lightly floured surface and gently bring it together with your hands. Pat it into a 10-inch circle about 3/4 inch thick, then cut it into 8 wedges like a pizza. I find it helpful to use a bench scraper to cleanly cut through without squishing the dough.
• Place the 8 scone wedges on a parchment-lined baking sheet, spacing them about 2 inches apart. In a small bowl, whisk together the egg with 1 tbsp water to make an egg wash. Brush the egg wash evenly over the top of each scone, which will help them bake to a beautiful golden-brown color.
• Bake for 18-20 minutes until the scones are golden brown on the edges and a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool slightly.
• While the scones are still warm, whisk together the sifted icing sugar, 2 tbsp milk, and vanilla extract until smooth and pourable. Drizzle the icing over the cooled scones in a decorative pattern. The icing will set slightly as the scones cool, creating a sweet glaze that complements the tartness of the rhubarb and strawberry.