Strawberry Rhubarb Scones

Strawberry Rhubarb Scones

Share Button


  • 2 ½ C flour
  • ½ C Pioneer® Sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 8 T cold butter, cut into pieces
  • 2/3 C whipping cream
  • 1 egg
  • 1 C rhubarb, cut into half-inch slices
  • 1 C strawberries, sliced
  • 2 T whipping cream


  1. Preheat oven to 425° F. Line a baking sheet with silicone baking mats or parchment paper; set aside.
  2. In a food processor, combine flour, Pioneer® Sugar, baking powder, baking soda, and salt. Add the cold butter and pulse until butter has been cut into the flour and you have a coarse crumb mixture.
  3. In a small bowl beat together the cream and egg. Add to the flour/butter mixture and pulse until dough comes together but is crumbly.
  4. Dump the dough onto a generously floured surface and gently fold the fruit into the dough with your hands. Using extra flour, pat the dough into a 6 to 7-inch round, about 1 to 2-inches thick. Next using a floured knife, cut round into 6-8 triangles (scones).
  5. Place the scones on the baking sheets and brush the tops of each with the remaining 2 tablespoons of whipping cream.
  6. Bake for 10 minutes until lightly golden around the edges. Remove and allow to cool for a few minutes and to firm up before removing from pan.
  7. Serve warm or at room temperature with toppings such as butter, jam or honey.


  1. Sprinkle tops with Pioneer® Sugar just out of the oven or after cooled, mix a little water with Pioneer® Confectioners Powdered Sugar to drizzle on top!
Strawberry Rhubarb Scones
0 votes, 0.00 avg. rating (0% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.