Rhubarb season is one of my favourite times of year. Like, I may have freaked out when I first saw it in the grocery store this year. I would say it should be available all year but I think that would make it lose some of its magic. And rhubarb is magical.
It’s extra specially magic when you stuff them in scones and add strawberries. These scones are everything you never knew you wanted in a scone. Slightly sweet, slightly bitter, golden brown and absolutely perfect with a cup of tea (or coffee. But for these purposes, tea is definitely the better choice).
These are the perfect spring-into-summer treat. They scream sunshine and happy days, so even when you have a cloudy/rainy spring or summer day as Portland is prone to have, you’ll be feeling the summer spirit! It’s finally sunny and above 60 degrees here and it seems like the whole city is in a much better mood. People are smiling and laughing, everywhere you go people are outside enjoying coffee, ice cream, beer…you name it, people are enjoying it outside.
There are times during the day at work when I literally want to unplug the computer, take it outside, and work in the bright sunshine. I don’t think that’s the best idea though, it wouldn’t exactly make doing my job very possible. So in the meantime, I’ll just look out the window and wish I was out there.
Scones are one of my favourite things to bake. The dough comes together quickly, it can be as clean or as messy of a project as you want it to be. This one is messy because we have fresh fruit involved. Embrace it, getting messy is half the fun. I’m at my best and most real with flour in my hair. And all over my clothes. I’m just a giant mess.
Strawberry Rhubarb Scones
Ingredients
- 3 cups all-purpose flour
- 1/2 cup sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 12 tbsp. unsalted butter, cold and cut into cubes
- 1 egg
- 3/4 cup milk
- 1 cup rhubarb, sliced 1/2
Directions
- Step 1 Preheat oven to 400°F.
- Step 2 Mix together flour, sugar, baking powder, baking soda and salt. Cut in the butter until the butter is in pea-size pieces.
- Step 3 Whisk together the egg and milk. Add to the flour mixture and stir to create a dough.
- Step 4 Turn out onto a floured countertop and knead for about 30 seconds. Gently fold in the rhubarb and strawberries. Pat dough into a circle and cut into 6-8 triangles.
- Step 5 Place on a parchment lined baking sheet and brush with the heavy whipping cream. Bake for 15-20 minutes, then transfer to a wire rack to cool.
