Wednesday, June 3, 2015

Strawberry Rhubarb Scones

Rhubarb has been making an appearance at the markets since they opened one month ago. It's about time I got my hands on some.

I've also come to really like making scones, they were always one thing that intimidated me. I'm not sure why because they are one of the easiest baked goods to make.

I love when I can enjoy time in the kitchen on Sundays after church and lunch with the family for some leisurely baking time. I'm not feeling rushed and can take my time making whatever my little heart desires. This time, it was scones. Strawberry rhubarb scones, because the two go so well together.

Served with a little strawberry jam, they make for a special breakfast. You can certainly make a simple powdered sugar and milk glaze to drizzle on top, but I really love the jam. They're also lovely plain, if you're rushed for time in the morning, just grab and go.

You'll be happy to know scones also freeze well. After they have cooled, place them into a large container or freezer bag and store in the freezer. When you're feeling like having a scone, simply let thaw and enjoy!

Strawberry Rhubarb Scones

1 cup whole wheat pastry flour
1-1/2 cups all-purpose flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick butter, cubed
3/4 cup heavy cream
1 egg
1 cup diced strawberries
1/2 cup diced rhubarb

Preheat oven to 400 degrees.

In a large bowl, combine both flours, sugar, baking powder, baking soda and salt. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Pour in heavy cream and egg and mix together well.

Using a wooden spoon, mix in strawberries and rhubarb. Turn over onto a floured surface and knead dough until everything comes together.

With a floured rolling pin, roll dough out into a circle. You may make this a thick as you would like. Cut dough into triangle shapes with a sharp knife.

Transfer scones to baking sheets lined with silicone baking mats. Bake in oven for 15 minutes, or until scones are set and lightly browned. Remove from oven and let cool for at least five minutes before removing.

Serve warm, with jam if desired. Makes 12 scones.

1 comment:

  1. Hi Steph, these are lovely scones. I hope you bring them over to Food on Friday: Rhubarb over at Carole's chatter. Cheers


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