Strawberry rhubarb scones with clotted cream and rose, perfect for afternoon tea, served on a wooden cutting board and tea knife.

Perfect Strawberry Rhubarb Scones with Rose Cream

Intuitive Eating, Recipes

Scones aren’t something I make often. Its not that it don’t love them, but my body doesn’t intuitively crave these lightly sweet biscuits on a regular basis. However, when I am craving a warm, flakey scone— THESE strawberry rhubarb scones with rose cream are at the top of my list.

Sweet, tart, lightly crispy and golden on the outside, and oh-so-soft on the inside… and served warm with a dollop of this heart opening and anti-inflammatory rose cream its a no-brainer.

These strawberry rhubarb scones with rose cream are absolutely perfect for moments you’re needing a little extra support and good, ol’ fashioned, carbs.

AKA: sugar. Which your body craves during hormonal imbalances, exhaustion, and adrenal fatigue. Don’t shame yourself for it, and don’t go overboard. Just conscious enjoyment and use the BEST ingredients possible. That’s the beauty of intuitive eating.

Strawberry rhubarb scones with clotted cream and rose, perfect for afternoon tea, served on a wooden cutting board and tea knife.

Now, before we move on to the recipe for my favorite strawberry rhubarb scones with rose cream…

Since intuitive eating is my approach for cooking and baking, you’ll notice certain notations in the ingredients list. Things I want to touch on here, like:

  • Always try to use NON-homogonized milk, cream, and dairy products— extra points if its raw (unpasturized)
  • Source your Rose, berries, and produce from the best organic sources possible! I bought my produce from the farmer’s market, and used Anima Mundi for the rose powder.
  • And avoid plastic like the plague. Have you read about micro-plastics? 🤢

Finally, if strawberry rhubarb scones with rose cream sounds too labor intensive for you… keep reading. I promise you its not! Its a quick recipe to put together (10 min before baking), and a blast for the kids! Plus its super pretty. I can’t wait to make these strawberry rhubarb scones with rose cream for my little girls someday.

Strawberry Rhubarb Scones Recipe:


  • 2 ½ cups flour (unbleached, fine flour) + extra for forming/”kneading”
  • ½ cup sugar (raw cane sugar, unprocessed)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 8 Tablespoons cold butter cut into pieces (non-homogenized, organic butter, plz)
  • 2/3 cup + separate 4 Tbsp whipping cream (non-homogenized, organic)
  • 1 free-range egg, beaten
  • 1 cup rhubarb, cut into 1” slices
  • 1/2 cup local strawberries diced


Preheat the (convection) oven to 425 degrees and prepare a sheet pan with parchment paper.
In a glass food processor, combine the flour, sugar, baking powder, baking soda and kosher salt. Pulse it together.
Add the cold butter pieces and pulse it again until the butter has been cut into the flour. You want to have a coarse crumb.

In a small metal bowl beat together the cream and the egg. Add it to the mixture and pulse until you have a dough that comes together but is still crumbly and wet.

Dump the dough out onto a generously floured counter top and gently fold the fruit into the dough with your hands. The dough is sticky, so use plenty of flour on your hands and don’t be afraid of going overboard to keep sticking to a minimum.

Using the extra flour, pat the dough into a disc. Using a floured knife, cut the disc into 6-8 scones (depending on preference of size).

Brush the tops of the scones with the remaining 4 tablespoons of whipping cream.

Bake the scones for 15-18 minutes until lightly golden around the edges. They will puff up significantly! Let the scones cool for a few minutes and firm up before removing them from the pan.

Serve warm or at room temperature with the rose cream (recipe to follow).

Rose Cream:


  • 1/4 cup whipping cream, room tempurature(non-homogenized, organic)
  • 1 Tbsp butter, room temperature (non-homogenized, organic)
  • 1 Tbsp honey, raw and local
  • 2 teaspoon tapioca flour
  • ½ teaspoon rose powder


Add the cream, butter, and honey into a metal bowl and whisk on high (I use a hand mixer) till lightly fluffy. Add the tapioca flour and rose, and whip again at medium till perfectly incorporated and very fluffy, but not falling over. Chill and serve.

If you tried my favorite recipe for strawberry rhubarb scones with rose— let me know how you liked them in the comments!

And in the meantime, if you’ve enjoyed this recipe. Feel free to check out additional intuitive eating recipes or posts I’ve shared on my blog. Here are a few to get started:



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