Strawberry Rhubarb Scones
I love to mix it up when it comes to rhubarb in the kitchen; I try to go beyond the pie to a variety of recipes that challenges the stereotype of this awesome perennial (check out some of my favorite links in this article). But, there is still something classic about the strawberry - rhubarb combination that has withstood the test of time.
This recipe for strawberry rhubarb scones is a simple, yet satisfying pastry. It's not too sweet, not too sour, and just a bit different from your typical muffin.
We make our scones with a combination of all purpose and white whole wheat flour (as always, we bake with King Arthur Flour), and we cut back on the sugar in order to make them a healthier breakfast option (see our pumpkin spice scone recipe here). If you don't have heavy cream on hand these can be made with 2% milk, but use a scant cup.
This recipe can be make with fresh or frozen fruit, so don't worry if the two fruits aren't both in season (though that is one magic moment).
Recipe: Strawberry Rhubarb Scones
Ingredients
1 1/2 cups AP flour 1/2 cup White Whole Wheat flour
2T sugar
1T baking powder
1/2 t salt
5T cold, unsalted butter cut into 1/4 inch cubes
1/2 cup chopped rhubarb
1/2 cup chopped strawberries
zest of 1 lemon
1 cup heavy cream
Directions
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Place flour, sugar, baking powder, and salt in the bowl of a food processor. Blend until well combined. Sprinkle cubes of butter over the top of this mixture and blend into your dry ingredients with about 12-15 one-second pulses (it should look like wet sand). Transfer mixture to a medium to large bowl.
Add chopped rhubarb, strawberries, and lemon zest to the mixture and stir them in till they are well coated with flour (this helps to make sure they don't "sink" in your final product).
Gradually add milk until the whole mixture is damp, but not over-stirred. Turn out onto a cutting board or counter and use your hands to bring everything together and shape the dough into a circle. Cut into about 8 wedges using a bench scraper or knife.
Place scones on parchment on baking sheet. Bake for 12-15 minutes, or until the tops of the scones are just slightly browned.
