Description
Delight in the perfect balance of sweet strawberries and tangy rhubarb in these deliciously moist and crumbly scones. A delightful treat for breakfast or teatime!
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Additional Ingredients:
- 1/2 cup cold unsalted butter (cubed)
- 1/2 cup chopped fresh rhubarb
- 1/2 cup chopped fresh strawberries
- 2/3 cup heavy cream (plus more for brushing)
- 1 teaspoon vanilla extract
- Coarse sugar for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the dry mix: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Incorporate the butter: Cut in the cold butter until the mixture resembles coarse crumbs.
- Add fruit: Gently fold in the chopped rhubarb and strawberries.
- Mix the wet ingredients: In a small bowl, whisk together the heavy cream and vanilla extract. Pour into the flour mixture and stir until just combined.
- Shape and bake: Turn the dough onto a floured surface, shape into a circle, cut into wedges, place on the baking sheet, brush with cream, and sprinkle with sugar. Bake for 18–22 minutes until golden.
- Cool and serve: Allow the scones to cool slightly before serving.
Notes
- Use frozen fruit if fresh isn’t available, but do not thaw before adding to the dough.
- For extra flavor, consider drizzling with a simple glaze made from powdered sugar and lemon juice once cooled.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 260
- Sugar: 9g
- Sodium: 270mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
