As the first buds of spring bloom and the air fills with a fresh, invigorating scent, my cravings shift towards something both delightful and comforting. My kitchen transforms into a haven where the tangy embrace of rhubarb meets the sweet harmony of strawberries in a vibrant compote, just waiting to crown the light, flaky scones I have in mind. These Sourdough Scones are not just any treat; they are infused with a hint of sourdough starter, giving them a tender, buttery crumb that’s hard to resist.

Imagine the joy of pulling these golden scones out of the oven, their warm aroma wafting through your home, inviting family and friends to gather around the table. Not only do they elevate a simple breakfast or brunch, but they also celebrate the delightful flavors of seasonal produce. So, whether you’re a seasoned chef or just adventurous in the kitchen, these scones will bring a touch of springtime magic to your dining experience! Dive in, and let’s create something truly special together.

Why are Sourdough Scones with Rhubarb irresistible?

Delightfully Flaky: The sourdough starter provides an incredible texture that makes each bite melt in your mouth.

Vibrant Flavors: The tangy rhubarb paired with sweet strawberries creates a compote that bursts with freshness and brightness.

Seasonal Celebration: Perfectly themed for spring, these scones highlight seasonal produce—turning breakfast into a joyful festivity.

Easy to Make: With simple steps, you’ll impress your guests without spending hours in the kitchen.

Perfect for Sharing: These scones are ideal for gatherings, making them a crowd-pleaser that everyone will love!

Sourdough Scones with Rhubarb Ingredients

For the Scones

2 cups all-purpose flour – This provides the structure; make sure to measure accurately for the best texture.
1 tablespoon sugar – Adds a hint of sweetness; feel free to adjust based on your taste.
1/2 teaspoon baking powder – Essential for tenderness and rise; avoid substituting it with baking soda.
1/4 teaspoon salt – This enhances the overall flavor; it’s crucial for balance.
1/2 cup cold butter (diced) – Creates that sought-after flakiness; go for unsalted for better control of the scone’s saltiness.
1/2 cup sourdough starter (room temperature) – Introduces tang and moisture; can also substitute with sourdough discard for a milder flavor.
1/2 cup cold cream – Adds moisture; whole milk or plain yogurt are viable substitutes if needed.
1 beaten egg (for brushing) – This gives the scones a golden, beautiful finish; you can skip it for a dairy-free option.

For the Compote

1 1/2 cups rhubarb (chopped) – This brings tanginess to the compote; frozen rhubarb works in a pinch if fresh isn’t available.
1 cup strawberries (chopped) – The sweetness in the compote; similarly, frozen strawberries can be used if fresh is out of reach.
1/3 cup sugar (for compote) – Sweetens the fruit mixture; adjust to taste based on the fruit’s tartness.
1 tablespoon lemon juice – Balances the flavors; extra acidity will enhance the sweetness.
1/2 teaspoon vanilla extract (optional) – Adds warmth to your compote, elevating its flavor profile.

With these ingredients, you’re on your way to creating irresistible Sourdough Scones with Rhubarb that will surely bring delight to your kitchen!

How to Make Sourdough Scones with Rhubarb

Prep Ingredients: Begin by dicing the cold butter into small cubes, measuring all the dry ingredients accurately, and washing and chopping the rhubarb and strawberries to prepare for the compote.
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined, ensuring there are no lumps.
Incorporate Butter: Using your fingertips or a pastry blender, work in the cold diced butter until the mixture resembles coarse crumbs, ensuring the butter remains cold for flaky scones.
Mix Wet Ingredients: Gently stir in the sourdough starter and cold cream until a shaggy dough forms. Be careful not to overmix; we want to keep those scones tender!
Shape Dough: Turn the dough out onto a lightly floured surface and gently pat into a circle about 1-inch thick. Use a sharp knife to cut the dough into wedges.
Chill: Transfer the shaped scones to a lined baking sheet and refrigerate them for 20 minutes to help maintain their shape during baking.
Preheat Oven: While the scones chill, preheat your oven to 400°F (200°C) so it’s ready when you’re done.
Brush and Bake: After chilling, brush the tops of the scones with the beaten egg for that beautiful golden finish. Bake for 15-20 minutes until they are golden brown and puffed.
Prepare Compote: In a saucepan, combine the chopped rhubarb, strawberries, sugar, and lemon juice. Cook over medium heat for about 10-15 minutes, stirring occasionally, until thickened. If desired, stir in vanilla extract at the end for added warmth.
Serve: Remove the scones from the oven and let them cool slightly. Enjoy them warm, topped with the vibrant strawberry and rhubarb compote.

Optional: Pair the scones with a dollop of cream or yogurt for an extra indulgent treat!

Exact quantities are listed in the recipe card below.

Expert Tips for Sourdough Scones

Use Cold Ingredients: Ensure your butter and cream are cold to achieve maximum flakiness in your scones. Warm ingredients can lead to dense scones.
Don’t Overmix: Mix your dough just until combined. Overmixing can lead to tough scones, which is the last thing you want when enjoying Sourdough Scones with Rhubarb.
Chill the Dough: Refrigerating the shaped scones helps them keep their shape while baking, resulting in a taller, fluffier scone.
Measure Flour Accurately: Spoon and level flour when measuring to avoid using too much, which can negatively impact the texture of your scones.
Check for Doneness: Bake until golden brown for the best flavor and texture. If you notice browning too quickly, lower the oven temperature slightly.

Variations & Substitutions for Sourdough Scones with Rhubarb

Feel free to get creative and customize these delightful scones to suit your taste!

Berry Blast: Swap rhubarb and strawberries for mixed berries like blueberries and raspberries for a juicy explosion of flavor.
Vegan Option: Replace the butter with coconut oil and the cream with almond milk; use a flax egg for brushing to keep it plant-based.
Whole Wheat: Use whole wheat flour instead of all-purpose for a more nutritious and hearty scone that still holds its tender texture.
Nutty Crunch: Incorporate chopped walnuts or pecans into the dough for an extra layer of flavor and delightful crunch in each bite.
Zesty Lemons: Add lemon zest to the dough for an aromatic twist that brightens the flavor of your scones beautifully.
Herbal Infusion: Infuse the cream with fresh herbs like rosemary or thyme before mixing to create a unique savory scone.
Sweet Heat: Fold in a touch of finely chopped jalapeños or a sprinkle of cayenne pepper for scones with a spicy kick.
Fruity Compote: Experiment with different fruit combinations for the compote, such as mango and lime or peaches and cardamom, for new flavor profiles.

How to Store and Freeze Sourdough Scones

Room Temperature: Store leftover scones in an airtight container at room temperature for up to 2 days to maintain their flaky texture.

Fridge: If you prefer, you can keep the scones in the fridge for up to 5 days; just ensure they are tightly wrapped to prevent them from drying out.

Freezer: For longer storage, freeze cooled scones individually in plastic wrap, then place in a freezer bag; they can last up to 3 months.

Reheating: To enjoy frozen scones, reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through and flaky again.

Make Ahead Options

These Sourdough Scones with Rhubarb are ideal for busy home cooks looking to save time without compromising flavor! You can prepare the scone dough up to 24 hours in advance by shaping the scones and placing them on a lined baking sheet, then cover them tightly with plastic wrap and refrigerate. Additionally, the rhubarb-strawberry compote can be made up to 3 days ahead; simply cook it, let it cool, and store it in an airtight container in the fridge. To finish, bake the chilled scones straight from the fridge, brushing them with egg before baking for that perfect golden color. Enjoy the convenience of freshly baked scones with minimal effort!

What to Serve with Sourdough Scones with Rhubarb?

Elevate your brunch experience with delightful pairings that complement the sweet and tangy essence of these scrumptious scones.

Creamy Vanilla Yogurt: The richness of yogurt enhances the scones’ buttery texture, adding a luxurious mouthfeel. Top with a sprinkle of granola for crunch!
Fresh Berries: A medley of strawberries, blueberries, and raspberries brings freshness and vibrant color that harmonizes beautifully with scones. Enjoy their natural sweetness alongside the rhubarb compote.
Herb-Infused Butter: Softened butter mixed with fresh herbs like chives or rosemary lends a gourmet touch, amplifying the scone’s savory notes. A small dollop is all you need!
Light Salad: A crisp, lightly dressed green salad with arugula and citrus vinaigrette contrasts wonderfully with the richness of the scones, providing a refreshing balance.
Cheese Platter: Pair with a selection of mild cheeses such as Brie or goat cheese—they offer a creamy bite that complements the sweet fruit flavors of the compote.
Sparkling Lemonade: This bright beverage mirrors the citrus notes in the compote and brings a fizzy celebration to every bite. Perfect for a sunny brunch gathering!

Each of these pairings offers a unique twist to enhance the delightful flavors of your homemade Sourdough Scones with Rhubarb. Enjoy the experience!

Sourdough Scones with Rhubarb Recipe FAQs

What should I look for when selecting rhubarb?
Absolutely! When choosing rhubarb, look for firm stalks that are vibrant in color and free from dark spots. The stalks should be thick and crisp—avoid any that are wilted or soft. They have a tart flavor that’s perfect for the compote!

How should I store leftover scones and the compote?
I recommend storing leftover scones in an airtight container at room temperature for up to 2 days to keep them fresh. The compote, on the other hand, can be refrigerated in a sealed container for up to a week. Just make sure it cools down before sealing it to avoid excess moisture build-up.

Can I freeze the scones and compote?
Yes, you can! For the scones, allow them to cool completely after baking, then individually wrap each one in plastic wrap and place them in a freezer bag. They’ll keep well in the freezer for up to 3 months. When you’re ready to enjoy them, reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes. For the compote, you can freeze it in an airtight container, but be sure to leave a little space for expansion; it should last up to 3 months too!

Why did my scones turn out dense instead of fluffy?
Very likely, it could be a couple of factors! Ensure your butter is cold and that you do not overmix the dough, as that can develop gluten and lead to denser scones. Also, make sure your baking powder is fresh; expired leavening agents will not create a good rise. Try to handle the dough gently and mix just until combined!

Are there any dietary considerations for these scones?
Great question! These scones are vegetarian, but if you need a dairy-free option, simply replace the cold butter with a plant-based alternative like coconut oil or vegan butter and use a dairy-free cream as a substitute. Always double-check all ingredients for specific allergies and ensure your sourdough starter is made with appropriate ingredients.

Can I use frozen fruit for the compote instead of fresh?
Absolutely! If fresh rhubarb or strawberries are out of season, frozen fruit works beautifully. Just make sure to drain any excess moisture from the thawed fruit to prevent your compote from becoming watery. Bring it to a gentle simmer, and you’ll have a delicious compote in no time!