Strawberry Rhubarb Cream Scones
These strawberry rhubarb cream scones are a bit different from the sturdier, biscuit-style scones I usually make. I wanted a softer texture this time—something a little more tender inside, with a crisp top and bottom. Adding an egg yolk gives them a richer, cakier feel, and stirring the sugar into the flour helps create a caramelised crust. They’re still craggy and rustic, but more in the café-style scone category than a flaky tea biscuit.
I tested the recipe three times before landing on the right oven temperature. The first batch spread too much at 325°F (I’m not sure why I even tried this, I just wanted to see what would happen lol), and even 400°F didn’t give me the structure I wanted. Bumping the heat to 450°F solved the spread while keeping the scones soft in the centre. A pizza cutter works surprisingly well for slicing the dough—it goes right through the rhubarb without dragging or tearing.
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Ingredients For Strawberry Rhubarb Cream Scones
Ingredient Notes
- 35% Heavy Cream: Also called whipping cream. Shake well before measuring, as the fat can sometimes separate slightly in the carton.
- Apple Cider Vinegar: Added to the cream to create a quick buttermilk-style reaction that helps tenderize the dough.
- All-Purpose Flour: Use a digital kitchen scale or spoon the flour into your measuring cup and level it off with a flat edge for accuracy.
- Baking Powder: Make sure it’s fresh—baking powder older than six months can lose strength and affect rise.
- Baking Soda: Reacts with the acidity of the vinegar and fruit to help the scones rise.
- Butter: I use salted butter for all of my recipes.
- Egg Yolk: Using just the yolk adds richness and moisture without making the dough too wet or cakey.
- Rhubarb: If using frozen rhubarb, there’s no need to thaw it first. Just add directly to the dough.
- Salt: Table salt dissolves evenly and distributes more consistently than kosher salt in baking recipes.
- Strawberries: If using frozen strawberries, thaw them a bit, then dice them while they are still slightly frozen to prevent them from becoming mushy.
- Sugar (Granulated): Stirring the sugar into the flour mixture helps create a crisp, caramelised crust as the scones bake.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- 35% Heavy Cream: You can use an equal amount of half-and-half (sometimes called blend) for a lighter scone, though the texture will be slightly less rich.
- Apple Cider Vinegar: White vinegar or lemon juice both work well in the same amount.
- All-Purpose Flour: An equal amount of pastry flour can be used for a softer, more tender crumb.
- Baking Powder: If you’re out, use ¼ teaspoon of baking soda plus ½ teaspoon of cream of tartar for every 1 teaspoon of baking powder.
- Baking Soda: Swap with 4 times the amount of baking powder if needed (e.g. 1 teaspoon of baking soda = 4 teaspoons of baking powder).
- Butter: If you only have unsalted butter, add ¼ teaspoon of salt per ½ cup of butter to balance the flavour.
- Salt: Kosher salt can be used in place of table salt—just use a bit more by volume.
- Sugar (Granulated): You can use an equal amount of cane sugar.
Recipe Variations
Make this recipe your own with one (or more) of these easy mix-ins:
- Almonds: ⅓ cup (35 g), sliced or chopped
- Cardamom: ½ teaspoon, ground
- Citrus Zest: 1 to 2 teaspoons, finely grated lemon or orange zest
- Ginger: ½ teaspoon, ground
- Pistachios: ⅓ cup (40 g), chopped
- Vanilla Extract: 1 teaspoon
- Walnuts: ⅓ cup (35 g), chopped
- White Chocolate: ⅓ to ½ cup (60 to 85 g), chips or chopped
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Strawberry Rhubarb Cream Scones
STEP 1: Whisk the dry ingredients in a mixing bowl and stir in the frozen grated butter.
STEP 2: Stir in the strawberries and rhubarb.
STEP 3: Make a well in the flour and add the whisked wet ingredients.
STEP 4: Fold the dough together until most of the dry bits are incorporated.
STEP 5: Dump the dough onto a work surface. Knead it gently a few times to gather any dry bits, then pat it into a circle with your fingers.
STEP 6: Slice the dough into eight wedges with a pizza cutter or sharp knife.
STEP 7: Transfer the scones to a baking sheet.
STEP 8: Bake for 14 to 16 minutes until deeply golden. Cool on a wire rack.
Expert Tips
1. Grate your butter ahead of time and keep it in the freezer. I do this in batches, so I always have some ready for baking.
2. Don’t worry if the dough looks like loose chunks barely held together. It’s meant to hold just enough to slice.
3. Let the scones rest on the baking sheet for 10 minutes before moving them. This helps set the structure and makes them easier to lift.
Recipe Notes
- The dough may seem dry at first, but it will come together as you work with it. You can knead the dough gently a few times before patting it into shape to incorporate any remaining dry bits.
- All ovens are different, so start checking at the 14-minute mark. The tops should be deep golden and feel set when gently pressed with a fingertip. I use an oven thermometer for accuracy.
- I don’t flour my work surface for this recipe, but you can if you prefer.
- These scones are rustic by design, with a caramelised exterior and tender interior. They are meant to be quite browned.
Storage
- Store scones in an airtight container at room temperature for up to 2 days. Freeze for up to 1 month and thaw at room temperature before serving.
Related To Strawberry Rhubarb Cream Scones
- Raspberry Rhubarb Jam (small-batch): Rich ruby colour, reduced sugar, and only five ingredients! Make this small-batch, no-added-pectin jam recipe in less than 20 minutes.
- Strawberry Cobbler Cake: A simple, rustic dessert made with fresh strawberries and a buttery, brown sugar crust.
- Rhubarb Curd: Creamy, tart, and sweet, use it on toast, ice cream, in between cake layers, and more.
Did you make these strawberry rhubarb cream scones? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more Nova Scotia recipes and simple comfort food.
Printable Recipe Card
Strawberry Rhubarb Cream Scones
Special Equipment
- Measuring cups and spoons, or a digital kitchen scale
- Mixing bowl
- Liquid measuring cup
- Box grater
- Offset spatula or small lifter
- Baking sheet
- Parchment paper
- Pizza cutter or sharp knife
- Wire cooling rack
Ingredients
- ¾ cup 35% heavy cream
- 1 tablespoon apple cider vinegar
- 1 large egg yolk
- 2 ¼ cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon table salt
- ½ cup salted butter, frozen and grated
- 1 cup strawberries, fresh or frozen, diced
- 1 cup rhubarb, fresh or frozen, chopped into ½-inch (1 cm) pieces
Looking for ingredient notes, substitutions, or step-by-step photos? Scroll up in the post for tips and images.
Instructions
- Preheat the oven to 450ºF (230ºC). Line a baking sheet with parchment paper and set aside.
- In a liquid measuring cup or small bowl, whisk together the cream, vinegar, and egg yolk. Set aside.
- In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Stir in the grated butter until evenly distributed. Add the strawberries and rhubarb, gently stirring to coat them in flour.
- Make a well in the centre of the dry ingredients. Pour in the cream mixture, then fold everything together just until most of the dry bits are incorporated.
- Turn the dough out onto a clean work surface. Gather it quickly into a rough disc (see notes), and use your fingertips to pat it out to about 8 inches (20 cm) in diameter. It may look craggy and uneven, but it should hold together.
- Use a pizza cutter or sharp knife to slice the disc into 8 wedges. Carefully lift each wedge with an offset spatula or lifter and place them evenly spaced on the prepared baking sheet.
- Bake for 14 to 16 minutes, or until the scones are deeply golden and feel firm when pressed lightly. Let them cool on the pan for 10 minutes, then transfer directly to a wire rack to cool completely.
Recipe Notes
- The dough may seem dry at first, but it will come together as you work with it. You can knead the dough gently a few times before patting it into shape to incorporate any remaining dry bits.
- All ovens are different, so start checking at the 14-minute mark. The tops should be deep golden and feel set when gently pressed. I use an oven thermometer for accuracy.
- I don’t flour my work surface for this recipe, but you can if you prefer.
- These scones are rustic by design, with a caramelised exterior and tender interior. They are meant to be quite browned.
Storage
- Store scones in an airtight container at room temperature for up to 2 days. Freeze for up to 1 month and thaw at room temperature before serving.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Hi, I’m Kelly Neil. This is where I share Nova Scotia recipes and easy comfort food. I’ve worked with brands such as Loblaws, Lee Valley, Cavendish Farms, Canada Beef, and many more. Subscribe to my email newsletter for new recipes and inspiration!
