Strawberry Rhubarb Cream Scones

No ratings yet

Strawberry rhubarb scones made with heavy cream, grated frozen butter, and fresh or frozen fruit. A tender spring bake with golden tops.

Prep Time15

Cook Time16

Total Time31

Course: Muffins & Scones

Cuisine: Canadian / American

Servings: servings

Calories: 391kcal

Preheat the oven to 450ºF (230ºC). Line a baking sheet with parchment paper and set it aside.
Whisk the cream, vinegar, and egg yolk together in a small bowl, then set it aside.
Whisk the flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
Add the grated butter and stir until it’s evenly distributed. Add the strawberries and rhubarb, then gently stir to coat the fruit in flour.
Make a well in the centre of the dry ingredients. Pour in the cream mixture, then fold the dough together just until most of the dry bits are incorporated.
Turn the dough out onto a clean work surface. Gather it into a rough disc, then use your fingertips to pat it to about 8 inches (20 cm) in diameter. The dough 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, then place the scones 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 gently with a fingertip. Cool the scones on the pan for 10 minutes, then transfer them to a wire rack to cool completely.

For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
To switch to gram measurements, click "Metric grams" in the ingredients section of the recipe card.
Whisk the cream, vinegar, and egg yolk together first so the mixture has a few minutes to sit while you prepare the dry ingredients.
Use the grated butter straight from the freezer so it stays cold while you mix the dough.
Dice the strawberries instead of slicing them so they mix through the dough without creating heavy, wet pockets.
If using frozen strawberries or rhubarb, add them straight from the freezer and don’t thaw them first.

Store cooled scones in an airtight container at room temperature for up to 2 days.
For longer storage, freeze the cooled scones in an airtight container or freezer bag for up to 2 months. You can reheat thawed scones in a 300ºF (150ºC) oven until warmed through.