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Strawberry Rhubarb Scones with Jam

Six scones sit on a piece of wax paper against a weathered, wooden surface. Stalks of fresh rhubarb, a bowl of red jam, and a wooden spoon are visible.

These delicious, fluffy scones are best served fresh from the oven, along with a spoonful of warm jam.


For the scones:

  • 2 cups (500 mL) all-purpose flour
  • 2 ½ tsp (12.5 mL) baking powder
  • ¼ tsp (1 mL) salt
  • ½ cup (125 mL) cold, unsalted butter, cubed 
  • 1 egg
  • 1/3 cup (80 mL) honey
  • ½ tsp (2.5 mL) vanilla extract
  • ½ cup (125 mL) milk
  • ½ cup (125 mL) fresh strawberries, sliced and chopped
  • ½ cup (125 mL) fresh rhubarb, chopped (about 1-2 stalks, depending on size)

For the Strawberry Rhubarb Quick Jam:

  • 1 cup (250 mL) fresh or frozen sliced strawberries
  • 1 cup (250 mL) fresh or frozen rhubarb, sliced in small cubes
  • ¼ cup (60 mL) granulated sugar
  • Half the juice of one lemon


For the scones:

  1. Preheat the oven to 375°F (175°C).  
  2. Line a baking sheet with parchment paper and set aside. 
  3. In a large bowl, combine the all-purpose flour, baking powder, and salt.
  4. Add the cold, cubed butter and use a fork or a pastry cutter to cut into the dry ingredients until you obtain small, pea-sized crumbs. 
  5. In a separate bowl, whisk the egg, honey, milk, and vanilla extract.  
  6. Slowly pour the wet ingredients into the dry ingredients.  
  7. Using a spatula, combine everything together.  
  8. Gently fold in the sliced rhubarb and strawberries.  
  9. Scoop the mixture onto a floured surface.   
  10. Knead the dough with floured hands; spread it to about ¼ inch thick.  
  11. Cut into circles using the rim of a drinking glass.  
  12. Bake for 10 to 12 minutes, being careful not to overbake! 
  13. Scones are done when the bottoms are slightly golden.
A small jar of red jam sits on a weathered, wooden surface. Stalks of fresh rhubarb and strawberries sit next to the jar.

For the quick jam:

  1. While the scones are baking, make the jam. Add the sliced fresh or frozen strawberries and rhubarb to a pot over medium high heat.  
  2. Add the sugar and the juice of half a lemon. Stir and bring to a boil. Allow the mixture to boil for five minutes, stirring occasionally.  
  3. After five minutes, reduce the heat and simmer for five more minutes.  
  4. Use a potato masher to break any large pieces in the jam. The jam is ready when it thickens.  
  5. Remove the jam from the heat and allow it to cool for a few minutes before pouring into a heat-safe glass jar. Serve over scones and keep the rest refrigerated for up to one week.  

Yield: Just over one cup. 

Program Details

Canada Agriculture and Food Museum
Program Location