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.
2 cups flour
1 tablespoon baking powder
1/2 cup cold butter
1/3 cup light brown sugar
1 teaspoon vanilla
3/4 cup table cream (10%)
1/2 cup chopped strawberries
1/2 cup chopped rhubarb
3 tablespoons sugar for sprinkling on top
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.