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Fluffy Rhubarb and Strawberry Scones with Vanilla Glaze

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Light, tender scones bursting with tart rhubarb and sweet strawberries, topped with a smooth vanilla glaze. Perfect for brunch or afternoon tea.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 tablespoon baking powder
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, cold and cubed
  • ¾ cup (180ml) heavy cream, plus extra for brushing
  • 1 large egg, room temperature
  • 1 cup (150g) fresh rhubarb, chopped into small pieces
  • 1 cup (150g) fresh strawberries, hulled and diced
  • 1 cup (120g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk or heavy cream

Instructions

  1. Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt.
  3. Add the cold, cubed butter to the dry mixture. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
  4. Toss the chopped rhubarb and diced strawberries in a tablespoon of flour to prevent sinking during baking.
  5. In a separate bowl, whisk together the heavy cream and egg until smooth. Pour into the flour-butter mixture and stir gently with a spatula just until combined; the dough will be slightly sticky.
  6. Carefully fold in the floured rhubarb and strawberries, distributing evenly without crushing the fruit.
  7. Turn the dough onto a lightly floured surface and pat into a 1-inch thick round about 8 inches wide.
  8. Cut the round into 8 equal wedges and transfer them to the prepared baking sheet, spacing about 2 inches apart.
  9. Lightly brush the tops with a little heavy cream.
  10. Bake for 18–22 minutes, or until the scones are puffed and golden brown. A toothpick inserted in the center should come out clean or with a few moist crumbs.
  11. Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. In a small bowl, whisk together the powdered sugar, vanilla extract, and 2–3 tablespoons milk or cream until smooth and pourable.
  13. Drizzle the vanilla glaze over the cooled scones and let set for about 10 minutes before serving.

Notes

Keep butter and cream cold to ensure flaky layers. Do not overmix the dough to avoid tough scones. Toss fruit in flour to prevent sinking. Start checking scones at 18 minutes to avoid overbaking. Glaze after scones have cooled to prevent melting.

Nutrition

Keywords: scones, rhubarb, strawberry, vanilla glaze, brunch, breakfast, homemade, flaky, sweet, tart

Find it online: https://piperplate.com/fluffy-rhubarb-and-strawberry-scones-with-vanilla-glaze-recipe-for-perfect-homemade-treats/