-Sharon K.
READER REVIEW
2½ cups flour 1 tsp. baking powder 1 tsp. baking soda ½ tsp. kosher salt ½ cup powdered sugar 1 tbsp. fresh lemon juice 4 oz. unsalted butter 3 strawberries 1 rhubarb stalk ⅓ cup white sugar ½ cup heavy cream 1 tsp. real vanilla extract 1 egg
INGREDIENTS
FULL RECIPE
YIELD
8 scones
COURSE
pastry
TIME
1 hour
LEVEL
easy
Preheat oven to 400 F. (200 C.), line a baking sheet with parchment paper and chop 4 oz. unsalted butter (1 stick) into small pieces.
Dice 2-3 large strawberries into small pieces. You should have about 2-4 oz.
Dice 1 stalk of rhubarb into small pieces. You should have about 2-4 oz.
In a small bowl, add ½ tsp. sugar to diced strawberries and rhubarb. Gently stir to coat.
In a small mixing bowl, mix ½ cup heavy cream, 1 tsp. real vanilla extract and 1 beaten egg. Set aside.
In a large mixing bowl, add flour, baking powder, baking soda, sugar and kosher salt. Mix with a whisk or spoon. Add sliced butter into the bowl. Use your hands to mix into a crumbly dough.
Pour cream, extract and beaten egg into the crumbly dough bowl. Stir with a spoon until mixed, then use your hands to make sure it’s thoroughly combined.
Take a baseball-sized amount of dough and roll it into a ball.
Flatten it out a bit, and add a heaping tablespoon of diced strawberries and rhubarb to the center. Roll it back up into a ball, making sure to keep the fruit centered.
Place your stuffed dough ball on top and use a large, round cookie cutter to cut excess dough around the sides. I find a wine glass does the trick perfectly.
Stuff all of your scones and place them on the parchment-lined baking sheet an inch apart, or more. Bake for 18-20 minutes. The tops should just be very slightly brown.
Mix ½ cup powdered sugar with 1 tbsp. fresh lemon juice. Brush each scone with the glaze, and refrigerate them for 15 minutes to set the glaze and serve.