February… really? I’ve definitely gotten over that fuzzy feeling you get when it’s cold outside- because it’s absolutely freezing! But while we’ve been pretty luck so far weather-wise (fingers crossed!) I still felt like I needed a little boost. Something to remind me of warmer days and to help me imagine those soon to come.
All these thoughts about the days hotting up got me thinking about the summer and more importantly, our summer vacation. We haven’t been back to the beautiful US of A since our wedding, and this summer it will be a whole three years (gasp!) since then. So of course, heading home to the land of the free in on the top of my list of destinations at the moment. But- the travel monster needs feeding, and we’re hoping to stop over in…
ICELAND!
Ah I think I’ve got to stop writing and book our flights!
So let’s make this short, but oh so sweet. This is a fab recipe for Strawberry Rhubarb Scones. They are so buttery and flaky and dotted throughout with tart rhubarb and sweet strawberries. What’s brilliant is that they’re also incredibly fluffy inside, not too dense like some store bought scones. They are perfect with a big cup of tea! The other thing that’s great about the scones is that they are so easy. Just pulse the dough in the food processor, fold in the fruit, shape and bake! I have used this scone recipe many times with other fruits as well, and I particularly like the combination of blueberries and lemon zest or blackberry and orange zest.
So, with Valentine’s Day fast approaching, whip up some delicious Strawberry Rhubarb Scones for the one you love, and dream of exciting things to come.
Ingredients
- 2 1/2 cups flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 8 Tablespoons cold butter, diced
- 2/3 cup whipping cream, plus 2 tablespoons for glazing
- 1 egg, beaten
- 1 cup rhubarb, cut into 1/2 inch pieces
- 1 cup strawberries, sliced
Instructions
- Preheat the oven to 425 degrees and line a sheet pan with parchment paper.
- In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda and kosher salt. Pulse it together until mixed.
- Add the cold butter and pulse gently until the butter has been cut into the flour and you have a coarse crumb.
- In a small bowl beat together the cream and the egg. Add it to the crumb mixture and pulse until you have a dough that comes together but is still crumbly and wet. Be careful not to overmix.
- Dump the dough out onto a generously floured surface and gently fold the fruit into the dough using floured hands. Dough will be sticky.
- Using the extra flour, pat the dough into a disc. Using a (serrated) knife, cut the disc into 8 trianglular scones.
- Brush the tops of the scones with the additional 2 tablespoons of whipping cream.
- Bake the scones for 10 minutes until slightly golden around the edges. Let the scones cool for a few minutes and firm up before removing them from the pan.
- Serve warm or at room temperature with butter, clotted cream and strawberry jam.
Notes
Recipe from Flick of the Whisk. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.