Description
Delight in the perfect blend of sweet strawberries and tart rhubarb in these delectable Strawberry Rhubarb Scones. These tender scones are ideal for a leisurely breakfast or a delightful afternoon treat.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Additional Ingredients:
- 6 tablespoons cold unsalted butter (cut into cubes)
- 1/2 cup diced fresh rhubarb
- 1/2 cup diced fresh strawberries
- 2/3 cup heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add Butter: Cut in the cold butter until the mixture resembles coarse crumbs.
- Combine Wet and Dry Ingredients: Gently fold in the rhubarb and strawberries. In a small bowl, whisk together the cream, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and stir just until combined.
- Shape and Bake: Turn the dough onto a floured surface, shape it into a circle, cut into wedges, and place on the baking sheet. Brush with cream, sprinkle with sugar, and bake for 18-22 minutes until golden brown.
- Cool and Serve: Allow the scones to cool slightly before serving.
Notes
- Ensure butter is very cold for flakier scones.
- If the dough is sticky, lightly flour hands and surface.
- Frozen fruit can be used as a substitute for fresh fruit.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 240
- Sugar: 9g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
