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.
- 1 1/2 cups all-purpose flour
- 1/2 cup cake flour, (not self-rising)
- 3 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 4 ounces (1 stick) cold unsalted butter, cut into small pieces
- 1/2 cup low-fat buttermilk
- 1 large egg, plus 1 large egg lightly beaten for egg wash
- 1/2 teaspoon pure vanilla extract
- Fine sanding sugar, for sprinkling
- 1/2 cup rhubarb, chopped into small pieces
- 1/2 cup strawberries, chopped into small pieces
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- 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
- 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.
- 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.