Strawberry Rhubarb Scones
Is there any combination that is better for spring than strawberries and rhubarb?
  • Makes: 8 servings
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Difficulty Rating: Easy

  • Nutrition Highlights: Per scone: 314 calories, 13g fat, 7g saturated fat, 343mg sodium, 7g protein, 4g fiber, 54mg cholesterol, 46g carbohydrates, 17g sugar

  • Recipe Created By:
  • Recipe From: Illinois Partners


  1. Heat oven to 400 degrees.
  2. In a large mixing bowl, stir together flour, ½ cup sugar, baking powder and salt. Add the cubed butter and cut it into the flour mixture using a pastry blender or tines of a fork. Blend until the flour resembles coarse meal, about 5 minutes. You should have a few pea-sized pieces of butter throughout. 
  3. Add the strawberries and rhubarb to the flour mixture and combine. Stir in the buttermilk, egg and almond extract, and combine until a sticky dough forms.
  4. Place the dough on a lightly floured surface, and knead with your hands about 4 or 5 times. (Add flour if dough becomes too sticky.) Pat the dough evenly into the bottom of a 12-inch round cast iron skillet. Score the dough into 8 slices, then sprinkle with the remaining sugar.
  5. Bake the scones for about 20 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Let the scones cool about 5 minutes. Slice them at the score marks and serve warm.

Tips & Notes

Refrigerate any leftovers, and reheat the scones in the oven at 350 degrees for 5 minutes.


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