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Strawberry Rhubarb Scones
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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.