Strawberry Rhubarb Cobbler Scones
Rhubarb season is upon us and I just couldn’t help myself in making a Strawberry Rhubarb Cobbler flavor of my signature Buttermilk Scones! Tender, moist, and filled with flaky layers, these bakery-style scones are packed with juicy fresh strawberries and tart garden rhubarb in every bite. A buttery brown sugar cobbler topping adds the perfect sweet crunch, creating all the cozy flavors of a homemade fruit cobbler wrapped up in a delicious breakfast treat! Whether you’re enjoying them with your morning coffee or serving them for brunch, these scones are a wonderful way to celebrate strawberry and rhubarb season!
Why Strawberry & Rhubarb Are the Perfect Pair
Strawberries and rhubarb have been a beloved baking combination for generations because they perfectly balance one another. Sweet, juicy strawberries mellow rhubarb’s naturally tart flavor, creating a filling that’s bright, fresh, and not overly sweet. As they bake, the strawberries become soft and jammy while the rhubarb turns tender, adding little bursts of tanginess throughout each scone. Paired with buttery, flaky layers, a brown sugar cobbler topping, and a drizzle of vanilla bean glaze, these scones have all the flavors of a classic strawberry rhubarb crisp in bakery-style form.
Tips for the Best Strawberry Rhubarb Cobbler Scones
Keep your butter cold. Cold butter creates tender, flaky layers. Grating it into the flour helps distribute it evenly while keeping it chilled.
Leave behind the extra syrup. After coating the fruit with sugar, some liquid will collect in the bottom of the bowl. Add only the fruit to the dough to prevent overly wet scones.
Don’t overmix the dough. Stir just until everything comes together. Overmixing can make the scones dense instead of soft and fluffy.
Press the crumble on gently. Lightly pressing the topping into the dough before baking helps it stay in place as the scones rise.
FAQs
Q: Can I use frozen strawberries or rhubarb?
A: Yes! Thaw both completely, drain away any excess liquid, and pat them dry before folding them into the dough.
Q: Why do you coat the fruit with sugar first?
A: Rhubarb is naturally very tart, so the sugar helps balance its flavor while drawing out the fruit’s juices. Just be sure to leave the extra syrup behind when adding the fruit to the dough.
Q: How should I store leftover scones?
A: Store cooled scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. They’re delicious warmed slightly before serving.
Strawberry Rhubarb Cobbler Scone
Ingredients
- 2½ cups all purpose flour
- 1 tbsp baking powder
- 2 tbsp granulated sugar + 2 tbsp for fruit coating
- 1 tsp kosher salt
- 10 tbsp cold butter grated or finely cubed
- 1 cup buttermilk
- 1 egg
- 1 tsp vanilla
- 1¼ cup fresh strawberries rough chopped
- 1¼ cup rhubarb chopped
For the Cobbler Topping:
- 1 tbsp melted butter
- 4 tbsp all purpose flour
- 3 tbsp brown sugar
For the Vanilla Bean Glaze:
- ½ cup powdered sugar
- ½ tsp vanilla bean glaze
- 1-2 tbsp milk depending on desired consistency
Instructions
- Begin by rough chopping your fresh strawberries and rhubarb into bite sized pieces. Because of rhubarb's tartness and the small quanitity of sugar in the scones, I coat the strawberries and rhubarb in 2 tbsp of granulated sugar.
- Preheat oven to 350℉. In a large mixing bowl, mix together your dry ingredients of 2½ cups flour, 1 tbsp baking powder 1 tsp salt, and 2 tbsp granulated sugar.
- With a cheese grater, grate your cold butter and mix into dry ingredients with your hands until it reaches a crumbly texture.
- In a separate bowl, whisk together 1 egg, 1 cup buttermilk and 1 tsp vanilla. Add to the bowl of dry ingredients and mix until just combined. You want the dough to be just sticky enough to stick to your hands. Add more buttermilk 1 tbsp at a time if you feel are too dry.
- Scoop the strawberry rhubarb mixture into the batter, leaving out what you can of any syrup that's settled in the bottom of the bowl from the sugar so your scone dough isn't too wet. Spread into a circle onto a baking sheet and cut into 8 serving sizes, the same way you would a pizza.
- Top with cobbler crumble (see directions below) and bake at 350 degrees F for 25-35 minutes, until lightly golden on edges and the middle has set. Drizzle with glaze once cool.
For the Cobbler Topping:
- To prepare the crumble, add 1 tbsp melted butter, 4 tbsp flour and 3 tbsp brown sugar to a small bowl and stir with a fork until crumbly. Use it to top scones before baking.
For the Vanilla Bean Glaze:
- In a small bowl, combine ½ cup of powdered sugar, ½ tsp vanilla bean paste and begin with 1 tbsp of milk. Whisk until smooth, add more water 1 tbsp at a time if too thick. Top scones with glaze once out of oven and have cooled for at least 5 minutes
