In partnership withKerrygold

These Strawberry Rhubarb Scones Are as Flaky and Tender as Can Be

published Mar 17, 2020
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Credit: Kerrygold

While St. Patrick’s Day is indeed a holiday in itself, it also happens to unofficially mark the beginning of our favorite season: spring. Days are getting longer and the weather is slowly but surely warming up. Soon, we’ll be shedding our layers, soaking up the sun, and spending a lot more time with family and friends.

A festive brunch is one of the best ways to celebrate spring, especially when it involves colorful seasonal ingredients like juicy red strawberries and pretty pink rhubarb. And these sweet strawberry rhubarb scones are an absolute must-make this time of year. Bonus: They’re one of those “anyone-can-do-it” recipes that looks super impressive, but is surprisingly easy to pull off.

Taste the Irish Grass-Fed Difference

These strawberry rhubarb scones are as flaky and tender as can be thanks to Kerrygold. Their all-natural unsalted butter is the secret to making them truly mouth-watering — so much so that while they’re a perfect pick as part of a larger spring brunch spread, they’re also special enough to be enjoyed all on their own. Either way, baking a batch is a great way to honor Kerrygold’s rich Irish heritage. Their butter is made with milk from grass-fed cows on family-run dairy farms, which means it’s richer and creamier than regular butter. Plus, rhubarb is a traditional ingredient in Irish cuisine. That means these scones are well worth baking today as you celebrate St. Patrick’s Day.

The very best thing about these scones, though, is that while they truly are a special treat to bring to your table no matter the occasion, they’re surprisingly easy to pull together. It’s not hard to bake something that feels fancy and tastes great when you start with real, honest ingredients like rich and creamy Kerrygold butter. They’re sure to feel right at home in your kitchen, given they’re studded with fresh fruit and finished with a sweet vanilla glaze. And they’re guaranteed to become a new family favorite throughout the spring season and beyond.

How to Substitute All-Purpose Flour

Don’t have all-purpose flour right now? Even if you’re having a hard time locating baking supplies or would rather use up what you have in your pantry, you can still make these spring-inspired scones. Instead of the 2 cups all-purpose flour, you can substitute any of these other wheat-based (and two gluten-free) flours instead!

Bread flour: 2 cups
Cake flour: 2 cups
Gluten-free cup-for-cup flour: 2 cups
Oat flour: 1 1/2 cups + 1 teaspoon more baking powder
Pastry flour: 1 3/4 cups
Self-rising flour: 1 3/4 cups + 1 tablespoon, and omit the salt and baking powder
Whole wheat flour: 1 3/4 cups + 1 tablespoon
White whole wheat flour: 1 3/4 cups + 1 tablespoon

If you’re using one of these substitutions, it’s best practice to add the liquid (cream) slowly and see if you need all of it, as you may not. And if your dough is dry, don’t be afraid to add more cream a teaspoon at a time if you have to.

Bake a batch (or two!) of Kerrygold’s Strawberry Rhubarb Scones today.