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Fresh strawberry rhubarb scones with golden flaky texture
Molly

Easy Strawberry Rhubarb Scones (Flaky & Buttery)

Flaky, buttery scones filled with sweet strawberries and tart rhubarb. Perfect for breakfast, brunch, or dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast / Dessert
Cuisine: American
Ingredients Method Nutrition Notes

Ingredients
  

  • 2½ cups flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ cup butter (cold)
  • ½ cup sugar
  • ½ cup strawberries diced
  • ½ cup rhubarb diced
  • ¾ cup milk
  • 1 egg

Method
 

  1. Preheat oven to 400°F
  2. Mix dry ingredients
  3. Cut in butter
  4. Add fruit
  5. Mix in wet ingredients
  6. Shape dough
  7. Cut into wedges
  8. Bake 18–20 minutes

Nutrition

Serving: 1sconeCalories: 360kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 220mgPotassium: 180mgFiber: 2gSugar: 18gVitamin A: 300IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

Use cold butter for flaky texture
Do not overmix the dough
Best eaten fresh
Can freeze before baking

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