It’s rhubarb season, and while the classic go-to’s of rhubarb crips, pies and jams are always easy crowd pleasers, I feel like I’ve been leaning on the same rhubarb recipes for years. (Please tell I’m not alone!) I’ve been dying to find a new recipe to use up those gloriously tart stalks, and since I’ve also been anxious to try out scones for the first time, I decided that it was the perfect time to bake up a completely new recipe in my kitchen. Behold…. Strawberry Rhubarb Scones.
If you’re not entirely convinced yet, let me help you. Imagine… The Strawberry Rhubarb Scone is perfectly golden brown. It’s a little crisp on the outside, but perfectly soft on the inside. As you take your first bite, your tastebuds are filled with the tang of deliciously fresh rhubarb and the succulent sweet taste of strawberries. The scone crumbles perfectly, as you pluck the last few morsels from the plate onto your tongue. You’re forgiven if your mouth is watering. Mine is too.
When we moved into our house, I inherited some small and pathetic rhubarb plants. And since I have whatever the opposite of a “green thumb” is, they’ve unfortunately remained that way. Luckily for me, I was completing a site visit at a local farm for a “Farm to Fork” dinner we’re planning for work. And that local farm just happened to have an ABUNDANCE of beautiful, big leafy rhubarb. Aside from growing amazing rhubarb, Jeff Thompson grows corn and soybeans near Colton, SD. Jeff and his wife also have a great garden where they grow quite a bit of produce that they enjoy throughout the summer. (Maybe he’ll share some green thumb tips with me!) Did you know that 97% farms in the United States are still family owned? Just like Jeff Thompson’s farm, you’ll find that corporate farms are more myth than reality.
Isn’t Jeff great? I’m so grateful that he shared some of his rhubarb so I could discover this Strawberry Rhubarb Scone recipe! For this particular recipe, you will need about 1 cup of chopped rhubarb. I washed and cleaned mine ahead of time. According to my grandma who has more years of baking experience than anyone I know, rhubarb will keep in the fridge for about 3 days before you need to use it. Since rhubarb leaves are poisonous, be careful to remove the leaves and discard in a safe place. Now, on to the baking! I hope you enjoy your Strawberry Rhubarb Scones as much as my taste testers did. You know it’s good when there’s barely any leftover for the cook to try.
Strawberry Rhubarb Scone Recipe
- 2 cups All-Purpose Flour
- 1/3 cup Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1/3 cup Cold, Unsalted Butter
- 1/2 cup Heavy Cream
- 1 Egg
- 1 tsp Vanilla
- 1 cup chopped Rhubarb
- 1 cup chopped Strawberries
- Preheat oven to 415 degrees. Line a baking sheet with parchment paper, set aside.
- In a large bowl, mix the flour, sugar, baking powder and salt. Cut in the cold butter until the mixture resembles a course meal.
- In a separate bowl, whisk the heavy cream, egg and vanilla. Pour slowly into the dry ingredients, gently stirring until all of the dough is moist.
- Gently fold in the rhubarb and strawberries. It's important not to overwork the dough.
- Using floured hands, shape the dough into a ball. Place on a floured surface, and carefully roll into an 8-inch disc. Cut the disc into 8 equal pieces. (Just like you'd cut a pizza or a pie.)
- Transfer the pieces to the prepared baking pan, and bake for 20-25 minutes or until golden brown.