Strawberry Rhubarb Scones

ROSE & IVY Journal Strawberry Rhubarb Scones

I don't think it is just a coincidence that strawberries and rhubarb appear at the market at the same time, because in my humble opinion, this duo are a match made in baking heaven.  We have whipped up various desserts or breakfast treats each season, see some of our favorites below, and wanted to incorporate the ruby red fruits into scones.  The result is a scone that is  bursting with the sweetness of in-season strawberries with tart rhubarb.  

ROSE & IVY Journal Strawberry Rhubarb Scones


1 cup fresh strawberries, cut into small pieces

1 cup rhubarb, cut into small pieces

1/2 cup sugar, divided

3 1/2 cups flour, plus more for surface

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, chilled and diced

1 egg beaten

1 1/4 cups heavy cream, plus more for brushing 

Directions: Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside.  Place strawberries, rhubarb and 1/4 sugar into a medium bowl, stir together until combined, set aside.  Place flour, baking powder, baking soda and salt into a large bowl, whisk together.  Using a pastry cutter or hands, work butter into flour mixture until it is about 'peanut size' or smaller.  Add egg and heavy cream, stirl to combine.  Fold into dough strawberry and rhubarb mixture.  Generously flour a working surface and place dough onto it.  Work until it comes together, dough might be shaggy or not, this is depending on the amount of liquid released from strawberry and rhubarb.  Work into a circle and place onto parchment paper.  Using a sharp knife, cut into equal slices, about eight.  Brush with cream. Bake for 25 to 30 minutes or until golden.  Let cool before enjoying!

Recipe adapted from Bon Appetit's Best Cream Scones

ROSE & IVY Journal Strawberry Rhubarb Scones
ROSE & IVY Journal Strawberry Rhubarb Scones


Photography & Styling by Alison