Strawberry Rhubarb Scones

I really look forward to a nice hot scone in the morning with my coffee. They even go perfect together with eggs. Try them with a little dollop of butter, cream cheese or jam, or even with afternoon tea. After they’ve been baked and cooled I put all of the scones in a freezer bag and freeze them. In the morning while my coffee is brewing I pop a frozen scone in the toaster oven for a few minutes and it comes out just like a freshly baked scone.

Print Recipe

Strawberry Rhubarb Scones

Course: Dessert

Keyword: scones

Servings: 8

Ingredients

• 2 cups flour
• 1 tablespoon baking powder
• 1 pinch salt
• ½ cup butter cold
• ⅓ cup light brown sugar
• 1 teaspoon vanilla
• ¾ cup 10% cream
• 1 large egg
• ½ cup strawberries chopped
• ½ cup rhubarb chopped

Topping

• 3 tablespoons sugar

Instructions

• Sift flour and baking powder and salt. Cut butter into flour with a pastry cutter or just pinch the butter and flour between your fingers until the butter is the size of a pea. Mix egg, cream and vanilla then stir into flour mixture.

  Gently stir in rhubarb then strawberries. Let the dough sit in the fridge for at least 1/2 an hour to rest, your scone will half a nicer texture when baked.

  With as little extra flour as possible form a circle or rectangle then cut into about 8 uniform pieces. Place about 2 inches apart on parchment paper on a baking tray. Sprinkle white or light brown sugar on top.

  Bake at 375°F for about 20 minutes.