Scones With Strawberry-Rhubarb Sauce

Amy Mattias
Savor the flavors of early summer with a Scratch Made Simple recipe: scones topped with seasonal, farm-fresh strawberry-rhubarb sauce.




Toss rhubarb with maple syrup, vinegar, salt and sugar. Cook over low heat in a saucepan.

Add strawberries once rhubarb has released some juices. Cook slowly until thick and soft, approximately 20 minutes. Turn off heat.


Preheat oven to 450 degrees.

Mix dry ingredients into a bowl. Cut in butter using your fingers, a pastry cutter, or food processor. Mix together to form a mealy dough.

Add in egg, vanilla and most of the cream. Use more cream or flour, as needed, until the dough is slightly sticky. A few pulses on the food processor or a few minutes of gentle kneading with your hands will do.

Form ¾-inch thick round of dough on a baking sheet lined with parchment paper. Brush with cream and sprinkle with sugar. Space out each piece and bake for 12-15 minutes, until golden brown.

While scones baking, whip 1 cup of cream in a cold metal bowl until peaks form. Fold in up to a 1/4 cup powdered sugar.

Enjoy scones warm with strawberry rhubarb sauce and whipped cream as breakfast or dessert! All parts can be made ahead of time and assembled at room temperature.

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