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
  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
  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

Comments are closed.

%d bloggers like this: