These muffin tin scones are easier to make and serve than classic triangle-shaped scones. The muffin tin method gives you individually portioned scones that are tender inside and lightly golden on top. The combination of juicy strawberries and tangy rhubarb makes each bite balanced and flavorful. Plus, they’re freezer-friendly and great for breakfast, brunch, or snacking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Granulated sugar
Baking powder
Salt
Cold unsalted butter
Fresh rhubarb (chopped)
Fresh strawberries (chopped)
Heavy cream
Egg
Vanilla extract
Optional coarse sugar for topping
Directions
Preheat your oven to 400°F (200°C) and lightly grease or line a muffin tin.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gently fold in the chopped rhubarb and strawberries.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet mixture into the dry ingredients and stir gently until just combined.
Divide the dough evenly into the muffin tin cups (about ¾ full each).
Sprinkle tops with coarse sugar if desired.
Bake for 18–22 minutes, or until golden brown and a toothpick comes out clean.
Let cool in the pan for 5 minutes before transferring to a wire rack.
Servings and timing
This recipe makes 12 scones. Prep time is approximately 15 minutes, and baking time is 18–22 minutes.
Variations
Glaze it: Drizzle a simple vanilla glaze over the top for added sweetness.
Use frozen fruit: Substitute frozen strawberries and rhubarb (no need to thaw, just toss in a little flour).
Add zest: Lemon or orange zest pairs beautifully with strawberry and rhubarb.
Make it dairy-free: Use plant-based butter and non-dairy cream alternatives.
Add nuts: Chopped almonds or pecans add crunch and flavor.
Storage/Reheating
Store scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in a microwave for 15–20 seconds or warm them in a 300°F (150°C) oven for 5–7 minutes. To freeze, wrap individually and store for up to 2 months. Thaw at room temperature or reheat from frozen.
FAQs
Can I use frozen rhubarb and strawberries?
Yes, just toss them in a little flour before adding to prevent excess moisture and sogginess.
Why are my scones tough?
Overmixing the dough can lead to tough scones. Mix until just combined for a tender texture.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough overnight. Scoop into the muffin tin and bake fresh in the morning.
Do I need to cook the rhubarb before adding?
No, raw chopped rhubarb bakes well in the scones and softens perfectly during baking.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend. Be sure all other ingredients are gluten-free as well.
How do I know when they’re done?
They’re done when the tops are golden and a toothpick inserted in the center comes out clean.
Should the butter be frozen or just cold?
Cold butter is sufficient. Keep it chilled and cut it into small cubes before mixing.
Can I use milk instead of cream?
You can, but the scones may be less rich and slightly less tender. Cream is preferred for best results.
Can I bake these in mini muffin tins?
Yes, reduce baking time to 10–14 minutes and watch closely to avoid overbaking.
What’s the best way to store leftovers?
Keep them in an airtight container. Refrigerate for longer shelf life or freeze for future use.
Conclusion
Strawberry rhubarb muffin tin scones are the perfect blend of convenience and delicious flavor. With their tender crumb, juicy fruit filling, and golden tops, they’re an easy-to-make treat that’s ideal for busy mornings, brunch gatherings, or afternoon coffee breaks. Simple, satisfying, and bursting with seasonal goodness—these scones are sure to become a favorite.
Strawberry Rhubarb Muffin Tin Scones are soft, tender scones baked in a muffin tin for perfect portions. Bursting with sweet strawberries and tangy rhubarb, these easy-to-make treats are ideal for spring and summer breakfasts, brunch, or afternoon snacks.
Ingredients
2 cups all-purpose flour
1/3 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
3/4 cup fresh rhubarb, chopped
3/4 cup fresh strawberries, chopped
2/3 cup heavy cream
1 large egg
1 tsp vanilla extract
Optional: coarse sugar for topping
Instructions
Preheat oven to 400°F (200°C) and lightly grease or line a 12-cup muffin tin.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gently fold in the chopped rhubarb and strawberries.
In a small bowl, whisk together heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix gently until just combined (do not overmix).
Divide the dough evenly among the muffin cups (filling each about 3/4 full).
Sprinkle tops with coarse sugar if desired.
Bake for 18–22 minutes, or until golden brown and a toothpick comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use frozen fruit if fresh isn’t available — no need to thaw, just toss in flour first.Avoid overmixing the dough for tender scones.Add lemon or orange zest for a citrusy flavor boost.Top with a simple glaze for extra sweetness if desired.Store in the fridge or freeze individually for later use.
