Strawberry Rhubarb Scones
Serving Size: makes 8 scones
2 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
8 tablespoons cold butter, cut into pieces
2/3 cup whipping cream
1 egg, beaten
1 cup rhubarb, cut into 1/2″ slices
1 cup, sliced Strawberries
2 tablespoons whipping cream
Adapted From: heather christo
Essentially spring and delicious Serve with Brennan’s Strawberry Spread
Preheat the oven to 425 degrees and prepare a sheet pan with a Silpat or parchment paper.
In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda and kosher salt. Pulse it together.
Add the cold butter and pulse 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 mixture and pulse until you have a dough that comes together but is still crumbly and wet.
Dump the dough out onto a generously floured counter top and gently fold the fruit into the dough with your hands.
Using the extra flour, pat the dough into a disc. Using a floured knife, cut the disc into 6-8 scones (depending on the preference of size).Brush the tops of the scones with the remaining 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 strawberry jam.