Greek Yogurt Rhubarb Scone Strawberry Shortcakes
Sweet macerated strawberries and homemade whipped cream are layered with rhubarb-dotted sweet biscuit-style scones for a late spring treat.
Servings 8 shortcakes
Calories 379kcal
Ingredients
Rhubarb Scones
- 2 Stalks Rhubarb sliced into ¼-inch pieces, about 1 cup
- ¼ Cup + 2 Tbsp Sugar
- 2-2 ½ Cups All-purpose flour
- 2 tsp Baking Powder
- ¼ tsp Salt
- ½ Cup Unsalted Butter cold and cut into ¼-inch cubes
- ½ Cup Greek Yogurt
- 1-4 Tbsp Milk
- Sparkling Sugar for topping
Strawberry Shortcakes
- 2 Cups Strawberries thinly sliced
- ¼ Cup Brown Sugar
- 6 oz Heavy Cream
Instructions
Rhubarb Scones
- Preheat the oven to 400°F with a rack in the center. Line a sheet pan with parchment paper and set aside.
- In a small bowl, add the sliced rhubarb with 2 Tbsp of sugar. Toss to combine, and set aside while you prepare the scone dough.
- In a medium bowl, whisk together 2 Cups of the flour, the remaining sugar, baking powder and salt until thoroughly combined.
- Add the cold butter, and use a pastry blender to cut the butter into the flour mixture, breaking apart any large pieces. You can also use a food processor* to pulse the butter into the flour.
- Make a well in the center, and add the Greek yogurt. Coat your hands with more flour, and push the flour mixture in the bowl into the yogurt. Knead together in the bowl, gently at first, to incorporate into a dough.
- The dough should stick together in a single ball, but if it seems too dry add milk a splash at a time. If it seems too wet add flour a spoonful at a time. The dough should not be sticky, but should hold its form.
- Add the rhubarb along with any sugar and syrup from the bowl, and knead into the dough until well-distributed.
- Form the dough into a round dome shape about 8-10 inches in diameter, and place on the baking sheet. Use a bench scraper to cut it into 8 wedges, and then separate the wedges 2-inches apart on the baking sheet.
- Use a pastry brush and the remaining milk to brush the top of each scone. Then sprinkle with a pinch a of sparkling sugar if desired.
- Bake for 12-18 minutes, until the scones are golden brown on the tops and sides, and a toothpick comes out clean. Allow to cool, on the pan for five minutes, then transfer to a wire rack to cool completely.
Strawberry Shortcakes
- While the scones are cooling, add the strawberries and brown sugar to a small bowl. Stir to combine, cover, and refrigerate for at least 1 hour.
- In a medium bowl or jar, add the heavy cream. Using a hand mixer or stand mixer with a whisk attachment, begin on low and then slowly increase the speed to prevent splashing. Continue mixing on high until peaks for and the whipped cream holds its shape.
- Slice cooled scones horizontally with a serrated knife. Add a large spoonful of strawberries, syrup, and whipped cream onto the bottom half. Replace the top half, and add an additional dollop of whipped cream and 2-3 more strawberry slices.
Notes
- Make Ahead Tips:
- The scones can be made 2-3 days in advance and stored in a sealed container at room temperature. They can be tightly wrapped and frozen for 1-2 months.
- Store macerated strawberries in the fridge for 3-5 days, keeping in mind that the longer they sit, the more syrup they will release.
- Store whipped cream in a sealed container in the fridge for 3-5 days. If begins to collapse, you can simply re-whip it.
- Once you have built the strawberry shortcakes, serve them immediately. They do not store well.
- You can use a food processor to cut the butter into the flour, but I recommend kneading the yogurt in by hand.