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

Ingredients:
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

Directions:
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.

Freezer Fridays: Pumpkin Zucchini Scones

Last weekend it was certainly very hot and humid here in Iowa. Typical summer weather for us, except it always waits to do this sort of thing after the kids are in school and the pools have all closed for the season. Go figure! But hey, we're just used to it. I really had no plan to do any sort of baking, but we had some big zucchinis on our table that needed used up. Oh and one lone can of pumpkin in my pantry.

These were a total experiment and I'm so glad I decided to take a chance on them. Made with whole wheat flour, pumpkin, zucchini and sweetened only with a bit of honey; I'd say they make for a pretty healthy breakfast option. Since they aren't very sweet I did spruce them up with a little icing drizzle, but you can leave that off if you wish.

Honestly, I wasn't sure what the kids would think of these. Sometimes they don't like my new creations. They surprised me though and kept coming back for more. I froze half of the batch and left the other half on the counter, the container was gone within a day. That tells me they're a keeper!


Pumpkin Zucchini Scones

Ingredients:
1-1/2 cups whole wheat flour
1-1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick butter, cubed
1 egg yolk
3 tbsp honey
1/2 tsp vanilla
3/4 cup shredded zucchini
1 cup pumpkin puree
1/3 cup buttermilk

Icing:
1 cup powdered sugar
1/4 tsp vanilla
splash of milk, for thinning

Directions:
In a large bowl, combine egg yolk, honey, vanilla, zucchini, pumpkin and buttermilk. Mix together well.

In another bowl, combine all dry ingredients. Using a pastry blender, cut in butter until mixture is crumbly. Then add wet ingredients into the dry and mix just until combined.

Turn dough onto a lightly flour surface and knead a few times. Add a little bit of flour in if needed. Using a rolling pin, roll dough into a large circle or make into two circles if needed. Cut into wedges. I made some of mine smaller for the kids. You should get about 18.

Place scones onto a baking sheet that's been lined with a silicone baking mat or parchment paper. Bake at 350 degrees for 20 minutes or until turning golden brown. Remove from oven to let cool.

To make icing: combine all ingredients into a bowl and mix well. Drizzle icing immediately over the scones.

These also freeze well, flash freeze on a baking sheet before placing in a freezer bag. Thaw and reheat when ready to enjoy.

Cinnamon Glazed Scones

Holy busy weekend! It feels like we've been on the move all weekend long, I'm so ready to relax a little bit tonight. Our 5 year-old had her dance performance last night, it's been sort of crazy with all of the extra practices including almost five hours of dress rehearsal Friday night. It was so worth it all though, to see her up there on stage last night! All of the girls did amazing, it was an awesome show they put on!

Look what I made this morning. Scones! And they were really easy too. I'm not sure why it's taken me so long to make my first batch, they are easy peasy.

I went pretty simple this morning, I figured my family would for sure enjoy one with a crunchy cinnamon/sugar topping and vanilla glaze. Think cinnamon rolls! I also incorporated some bread flour and loved the texture. I can't wait to try some new varieties, strawberries should be ready to be picked soon, I think those are next on the list!

Cinnamon Glazed Scones

Ingredients:
1 c all-purpose flour
1 c bread flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick unsalted butter, cubed
1 egg, separated
3 tbsp honey
1/2 tsp vanilla
1/3 c buttermilk, plus 1-2 tbsp more

Topping:
2 tbsp sugar
1 tbsp cinnamon

Icing:
1 c powdered sugar
1/2 tsp vanilla
splash of milk for thinning

Directions:
In a large bowl combine both flours, baking powder, baking soda and salt. Cut in butter using a pastry blender, until mixture is crumbly. In another bowl, combine egg yolk (set egg white aside), honey, vanilla and buttermilk. Mix together well. Add wet ingredients to flour mixture and stir just until combined. Add an additional tablespoon of buttermilk if needed, I added about 2 tbsp.

Use your hands to help knead dough together then turn onto a floured surface. Form into an 8 inch circle and roll out to 1 inch thick. Cut into eight wedges. Place on a greased baking sheet. Whisk egg white until frothy and brush onto scones. Combine the cinnamon and sugar topping and sprinkle onto scones. Bake at 350 for about 20 minutes or until golden brown.

Meanwhile combine powdered sugar, vanilla and milk in a bowl, whisk together until icing is formed. When scones are done, remove from oven, let cool for about 5 minutes and then drizzle with icing.

Adapted from: Money Saving Mom