May 6, 2015

Strawberry Rhubarb Scones

Strawberry Rhubarb Scones 2

Recently, a friend of mine & I took a cooking class where I was introduced to a strawberry rhubarb upside-down cake recipe.  Believe it or not, this was my first time trying rhubarb, let alone the sweet/sour flavor of strawberry & rhubarb together.  I instantly fell in love & knew I had to create a recipe to showcase this perfect flavor combination.  Scones came to mind, simply because I hadn’t had them in a while & they’re delicious. 

These scones along with some jam would make the perfect homemade gift for mom this Mother’s Day! 

The Tips

Strawberry Rhubarb Scones 7

Strawberry Rhubarb Scones 6

Strawberry Rhubarb Scones 4

Strawberry Rhubarb Scones 3

Strawberry Rhubarb Scones 5

Strawberry Rhubarb Scones 1

The Recipe

Strawberry Rhubarb Scones
Yields 6
Write a review
Print
Ingredients
  1. For the Fruit-
  2. 1 cup strawberries, rinsed
  3. 1 cup rhubarb, rinsed
  4. 1 tablespoon sugar
  5. For the Scones-
  6. 2/3 cup heavy whipping cream, plus extra to coat the scones
  7. 1 egg, beaten
  8. 1 cup whole wheat flour
  9. 1 1/2 cup all-purpose flour
  10. 1/2 cup sugar, plus extra to top the scones
  11. 1 teaspoon baking powder
  12. 1/2 teaspoon baking soda
  13. 1/2 teaspoon kosher salt
  14. 8 tablespoons cold butter, cut into pieces
Instructions
  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or greased tin foil then set aside.
  2. Prepare the Fruit: Slice the strawberries & set aside. Slice the rhubarb into 1/2-inch slices then place it into a medium bowl. Sprinkle 1 tablespoon of sugar atop the sliced rhubarb, then toss to coat. Set aside.
  3. Prepare the Scones: In a small bowl, lightly beat together the egg and 2/3 cup of heavy whipping cream. Set aside. To your food processor, add both flours, 1/2 cup sugar, baking powder, baking soda and salt. Pulse until combined. Add the cold butter & pulse into the dry ingredients 5-10 times, until the batter resembles moist sand.
  4. Turn the dough out onto a well-floured cutting board, then gently fold both the strawberries and sweetened rhubarb into the dough with your hands.
  5. Using as much extra flour as necessary, shape the dough into a disc. Using a floured knife, cut the disc into 6 scones. Place the scones onto the prepared baking sheet & put into the refrigerator for 10-15 minutes.
  6. After the scones have chilled, remove from the fridge and brush the tops of each with a bit of heavy whipping cream. Lightly sprinkle sugar atop each scone. Bake the scones for 10-12 minutes, until slightly golden around the edges. Serve warm or at room temperature with jam or softened butter.
Adapted from Heather Christo
Adapted from Heather Christo
Lana del Crave https://lanadelcrave.com/

Comments are closed.

%d bloggers like this: