Strawberry Rhubarb Scones

May 30, 2017

The time has finally come. Rhubarb, one of my favourite fruits vegetables is finally in season and I could think of no better way to celebrate than to whip up a batch of fresh strawberry-rhubarb scones. I LOVE fresh scones with butter, jam and whipped cream for breakfast, and I especially love them when they involve a couple of sweet sweet-meets-tart fruits smuggled inside. To say that these were a delicious breakfast treat would be the understatement of the century and I can tell you that Jamie, my sisters, and my mom, who is currently visiting, would 100% agree. Obviously, I couldn’t resist pairing my strawberry rhubarb scones with a heaping serving of what I consider to be the best jam ever, the strawberry & rhubarb pie jam from Kitten and the Bear. I kid you not, I can eat this stuff with a spoon, so when I paired it with fresh scones made from the same ingredients, this dessert breakfast moved up to a whole new level of delectable.





Straw

Strawberry Rhubarb Scones
Serves 10
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215 calories
26 g
62 g
11 g
4 g
6 g
79 g
207 g
5 g
0 g
4 g
Nutrition Facts
Serving Size
79g
Servings
10
Amount Per Serving
Calories 215
Calories from Fat 93
% Daily Value *
Total Fat 11g
16%
Saturated Fat 6g
31%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 62mg
21%
Sodium 207mg
9%
Total Carbohydrates 26g
9%
Dietary Fiber 1g
4%
Sugars 5g
Protein 4g
Vitamin A
7%
Vitamin C
9%
Calcium
9%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 cups all-purpose flour
  2. 1/2 cup cake flour, (not self-rising)
  3. 3 tablespoons granulated sugar
  4. 2 1/2 teaspoons baking powder
  5. 3/4 teaspoon salt
  6. 4 ounces (1 stick) cold unsalted butter, cut into small pieces
  7. 1/2 cup low-fat buttermilk
  8. 1 large egg, plus 1 large egg lightly beaten for egg wash
  9. 1/2 teaspoon pure vanilla extract
  10. Fine sanding sugar, for sprinkling
  11. 1/2 cup rhubarb, chopped into small pieces
  12. 1/2 cup strawberries, chopped into small pieces
Instructions
  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  2. Whisk together flours, granulated sugar, baking powder, and salt in a large bowl. Cut in butter with a pastry cutter, or rub in with your fingers, until mixture has the texture of coarse meal. Stir in strawberries and rhubarb
  3. Whisk together buttermilk, 1 egg, and the vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in bowl.
  4. Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into a 1-inch-thick round. Cut into 12 wedges. Transfer to prepared baking sheet. Brush with egg wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire racks to cool.
Adapted from Martha Stewart
beta
calories
215
fat
11g
protein
4g
carbs
26g
more
Adapted from Martha Stewart
The Blondielocks | Life + Style https://www.theblondielocks.com/

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