Description

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

Cook Mode Prevent your screen from going dark

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.

Nutrition

Serving Size: 1 scone
Calories: 210
Sugar: 10g
Sodium: 180mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg