Strawberries and rhubarb are a classic pairing: sweet, juicy berries balance the tart brightness of rhubarb. While I love my dad’s strawberry rhubarb pie, I only make pie crust a couple times a year. These strawberry rhubarb scones are an easy, seasonal alternative that capture all that flavor without the fuss of a pie.
If you haven’t made scones before, don’t worry. The technique is straightforward: keep the butter very cold, work quickly, and don’t overmix. The result is flaky, buttery pastry studded with fresh strawberries and tangy rhubarb—perfect for a special breakfast or brunch.
Scones pair beautifully with tea. I’m a tea drinker myself, and a warm scone alongside a cup of herbal tea is my favorite way to start the day. If you rely on caffeine, these scones are just as lovely with coffee, but they’re equally satisfying on their own.
Add the ingredients below to your shopping list this weekend—these scones make mornings a little sweeter and showcase the best of spring produce.
- 2 3/4 cups all-purpose flour, plus extra for kneading
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 cup very cold butter, cut into small cubes*
- 2/3 cup chopped strawberries
- 2/3 cup chopped rhubarb
- 3/4 cup buttermilk
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, salt, sugar, baking powder, and baking soda.
- Add the cold butter and cut it into the dry ingredients using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
- Gently fold in the chopped strawberries and rhubarb.
- Pour in the buttermilk and mix just until the dough comes together. Avoid overworking so the scones stay tender.
- Turn the dough onto a lightly floured surface and gently knead until it holds together. Pat or roll to about 1 inch thickness. Cut scones with a biscuit cutter or slice into triangles with a knife or bench scraper.
- Place the scones on a parchment-lined baking sheet, spacing them slightly apart.
- Bake for 20–30 minutes, until the scones are golden brown. Transfer to a wire rack to cool slightly.
- Serve warm or at room temperature. Enjoy!
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