Strawberry Rhubarb Drop Scones Recipe 425

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STRAWBERRY RHUBARB SCONES



Strawberry Rhubarb Scones image

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

2 1/2 Cups Flour (All purpose)
1 Tbsp Baking powder
1/2 tsp Salt
1/2 Cup Cold salted butter (cubed)
1/2 Cup Sugar
1/2 Cup Fresh rhubarb (sliced in 1/4 inch slices)
1/2 Cup Fresh strawberries (diced)
3/4 Cup Milk
1 large egg
1 tbsp water
2/3 Cup Powdered sugar
1 Tbsp plus 1/2 tsp Milk
1/4 tsp Vanilla extract

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)



Strawberry Rhubarb Drop Scones Recipe - (4.2/5) image

Provided by á-2225

Number Of Ingredients 10

2 1/2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons butter, cut into pieces
2 cups mixed diced rhubarb and strawberries
1 egg
1 egg yolk
1 cup buttermilk
Raw sugar for sprinkling, optional

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



Fresh Strawberry Scones image

This delicious, irresistible recipe makes a perfect snack and breakfast treat!

Provided by Annie Y.

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 56m

Yield 8

Number Of Ingredients 10

1 cup ripe strawberries - cleaned, hulled and diced
1 teaspoon vanilla extract
½ cup light cream
2 cups all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 ½ teaspoons lemon zest
6 tablespoons cold unsalted butter

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.

Nutrition Facts : Calories 231.7 calories, Carbohydrate 34.3 g, Cholesterol 22.9 mg, Fat 9 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 390.4 mg, Sugar 9.5 g

RHUBARB SCONES



Rhubarb Scones image

My grandfather grows rhubarb and gives us a generous supply. The tartness is similar to a cranberry-perfect for tossing into a scone. -Danielle Lee, Sewickley, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 16 scones.

Number Of Ingredients 12

1-1/4 cups whole wheat pastry flour
1-1/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1-1/2 cups finely chopped fresh or frozen rhubarb, thawed (3-4 stalks)
1/2 cup heavy whipping cream
1/4 cup fat-free milk
1 teaspoon vanilla extract
Coarse sugar

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.

Nutrition Facts : Calories 166 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 155mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

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Top Asked Questions

How to make strawberry rhubarb scones?
To make these Strawberry Rhubarb Scones this is what you do: Preheat the oven to 425 degrees and prepare a sheet pan with a silpat or parchment paper. In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda and kosher salt. Pulse it together.
How do you make strawberry cake with rhubarb and strawberries?
Add strawberries and rhubarb to flour mixture and toss to coat. Stir in buttermilk and vanilla until sticky dough forms. If dough feels too stiff, add additional buttermilk 1 tablespoon at a time until moistened.
How do you bake scones without a scone Pan?
Preheat the oven to 375°F. Grease a scone pan with flour-based baking spray. If you’re not using a scone pan, cover a large baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt.
How to bake strawberries in the oven?
Directions Preheat oven to 425 degrees F (220 degrees C). Place diced strawberries on paper towels to absorb liquid. Whisk the flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a mixing bowl. Turn dough out onto a lightly floured work surface; and knead until smooth and satiny, 4 to 5 minutes.

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