Description
Delight in the perfect combination of sweet strawberries and tangy rhubarb with these delectable Strawberry Rhubarb Scones. These tender scones are easy to make and bursting with fruity flavors, making them ideal for a delightful breakfast or a lovely afternoon treat.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Other Ingredients:
- 1/2 cup cold unsalted butter (cut into small cubes)
- 1/2 cup diced fresh strawberries
- 1/2 cup diced fresh rhubarb
- 1/2 cup heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add butter: Cut in the cold butter until the mixture resembles coarse crumbs.
- Add fruit: Gently fold in the strawberries and rhubarb.
- Combine wet ingredients: In a small bowl, whisk together the cream, egg, and vanilla.
- Combine mixtures: Pour the wet ingredients into the dry mixture and stir until just combined.
- Shape and bake: Turn out the dough, pat into a circle, cut into wedges, and bake for 18–22 minutes.
- Enjoy: Let cool slightly before serving.
Notes
- Chill butter for flakier scones.
- Avoid thawing frozen fruit before using.
Nutrition
- Serving Size: 1 scone
- Calories: 265
- Sugar: 9g
- Sodium: 170mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
