Strawberry Rhubarb Scones

Strawberry Rhubarb Scones

Like I said, I love rhubarb. 

We were headed to a housewarming party for our

good friends on Saturday and we already have visited

their house a few times. I know the way to both of their hearts

are through baked goods. So, I searched the internet for the 

perfect scone recipe and didn't really find one. 

This one is a combination of a few.

Ingredients

-1 cup fresh rhubarb chopped

-1/2 cup strawberries chopped

-1 Tbsp sugar

-2 cups flour

-3/4 tbsp. baking powder

-1/4 cup sugar

-1/4 tsp. salt

-1/3 cup cold butter

-3/4 cup heavy cream

-2 large eggs

-1 tsp. vanilla extract

Glaze:

-1 cup powdered sugar

-1/2 tsp. vanilla extract

-1-2 tbsp. milk

-Zest of 1 lemon

Instructions

Preheat the oven to 400˚. Line a baking sheet with baking parchment or silicone mat. Set aside. Mix one tablespoon sugar with chopped rhubarb and strawberries and set aside. In a large bowl combine flour, baking powder, sugar, and salt. Add the butter in small pieces mixing with your fingers, until the butter is in small crumbs. In a small bowl mix heavy cream, 1 egg and vanilla extract until combined. Add wet ingredients to the bowl with the flour mixture and mix with fork or pastry cutter. Add the rhubarb strawberry mixture and fold in. If the dough is too sticky, add some more flour. I ended up needing almost an entire cup more. Transfer the dough to a floured surface and flatten so you get a circle about 1 inch thick. Cut into 8 triangles and place on baking sheet.

Make an egg wash-whisk together 1 egg and a tablespoon of water and brush on scones. Sprinkle with sugar.  Bake 15-18 minutes - the scones should have a golden crust. Let cool completely on a wire rack.

For the glaze whisk together powdered sugar, vanilla extract, lemon zest and milk. Drizzle over scones and let dry.

Then I packaged them up to take them to the party.