STRAWBERRY RHUBARB SCONES
Buttery, flaky and lightly sweet, these strawberry rhubarb scones are perfect for breakfast or with afternoon tea.
Provided by Deanna
Categories Biscuits & Muffins
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees
- Place flour, baking powder, salt and butter in a food processor and pulse until the mixutre resembles course crumbs. You can also use a pastry blender to cut the butter into the dry ingredients if you don't have a food processor.
- Transfer the flour mixture to a large bowl and stir in the sugar, rhubarb and strawberries
- Add the milk and stir just until combined. If it feels too dry you can add an extra tablespoon of milk at a time. The dough should feel a bit sticky when you turn it onto the counter.
- Dump the dough onto a well floured counter top, then dust the top of the dough generously with flour.
- Bring the mixture together with your hands and flatten out to a 10 inch circle. If it is sticky as you flatten it you can dust with a bit more flour.
- With a sharp knife, cut the dough into 8 wedges, then transfer to a parchement lined baking sheet. If you don't have parchement paper, a baking sheet sprayed with non-stick spray will work as well.
- In a small bowl, whisk egg and water and brush on top of the scones
- Bake for approximately 20 minutes until scones are golden brown then remove from the oven and transfer to a cooling rack.
- When scones are almost cool, drizzle with icing and serve
Nutrition Facts : ServingSize 1 Scone, Calories 368 kcal, Carbohydrate 56 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 57 mg, Sodium 341 mg, Fiber 2 g, Sugar 25 g
STRAWBERRY RHUBARB DROP SCONES RECIPE - (4.2/5)
Provided by á-2225
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a large bowl in stand mixer, whisk together the flour, sugar, baking powder and salt. Add the butter pieces. Add the rhubarb and strawberries. In a small bowl, whisk together the egg, egg yolk and buttermilk, then add to the flour-fruit mixture. Stir until combined. Drop about 1/3 cup of the dough onto a large baking sheet lined with parchment paper. Pat them down slightly until they are a uniform thickness (about 1/2 - 3/4 inch). If using, sprinkle tops with raw sugar. Bake for about 20 minutes (a little less if you opt for smaller scones) or until the scones are golden and the edges beginning to brown. Cool completely on a wire rack.
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