Strawberry Rhubarb Scones

Bake up some springtime magic with our easy and delicious Strawberry Rhubarb
Scones. Perfect for breakfast or a snack!

Servings: 8

Author:

Prep Time
15 minutes

Cook Time
23 minutes

Total Time
38 minutes

Cake

American

Rhubarb

Instructions

1 Preheat your oven to 375°F.
2 In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
3 Add the chilled butter chunks and use your hands or a pastry blender to work
them into the flour until they're the size of currants.
4 Fold in the diced strawberries and rhubarb.
5 Whisk together the buttermilk and egg yolk, then gradually add it to the flour
mixture.
6 Transfer the dough to a floured surface and gently knead it until it forms a
ball.
7 Flatten the dough into a 7-inch disk, then cut it into wedges. Place the wedges
on a parchment-lined baking sheet and brush them with the separated egg white.
8 Bake for 18-25 minutes or until they turn slightly golden. Once baked, let them
cool on a wire rack.
9 For the glaze, mix powdered sugar with milk one teaspoon at a time until it
reaches your desired consistency. Drizzle the glaze over the cooled scones.