Strawberry Rhubarb Drop Scones Recipe 425

STRAWBERRY RHUBARB SCONES

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

STRAWBERRY RHUBARB DROP SCONES RECIPE - (4.2/5)

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.

FRESH STRAWBERRY SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Place diced strawberries on paper towels to absorb liquid. Combine the cream with the vanilla extract in a small pitcher, and set aside.
• Whisk the flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a mixing bowl. Cut the cold butter into chunks and add to the flour mixture. Use a pastry blender to cut in butter until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, and gently toss ingredients. Make a hole in the middle of the flour mixture; pour cream mixture into the hole. Quickly stir dough together until just blended. Allow dough to rest 2 minutes.
• Turn dough out onto a lightly floured work surface; and knead until smooth and satiny, 4 to 5 minutes. Transfer dough to prepared baking sheet and pat into an 8-inch round. Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the baking sheet, leaving at least 1/2 inch space between each.
• Bake in preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack, and cool 20 minutes before serving.

RHUBARB SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add rhubarb; toss to coat., In another bowl, whisk cream, milk and vanilla; stir into crumb mixture just until moistened., Turn onto a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6-in. circles. Cut each into 8 wedges. Place wedges on parchment-lined baking sheets; sprinkle with coarse sugar. Bake 18-22 minutes or until golden brown. Serve warm.