Strawberry Rhubarb Scones

Strawberry Rhubarb Scones

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Lets just keep it rolling with the spring recipes, shall we? It’s like an addiction. And it makes me happy whilst I sit in a “Nor-Eastern” in New York.

Strawberry Rhubarb Scones

Wait- quick chat about New York and snow. So one of the things I came here to do was to sit on a panel about the future of the “Foodie Movement.” Um, so like everyone else on the panel was pretty much a James Beard Award Winner (and then uh, me, who uses words like “uh” and “um”.) So I was nervous enough as is. And to know me, is to know that I wore a dress and very tall shoes with very skinny heels to this panel. And to know New York is to know that sometimes it is very difficult to score a cab. Like when it starts snowing the second that you leave the panel and must toddle home in the dark. All the way. In your said high, skinny heels. Sigh. So here I sit in sweatpants and very fuzzy socks writing this, enjoying a mini-bar bottle of wine (could be better- but not bad) and awaiting my third room service salad of the last 24 hours. Also watching new Bravo show about Men’s On-line dating (have you freaking seen this show!!??) So I’m good, but would be so much better if I had some of these spring scones to take down after the salad.

Strawberry Rhubarb Scones

Strawberry and Rhubarb are one of those combos that goes together like magic. Sweet and Tart and combined with the creamy goodness of a flaky, tender scone. These are seriously fresh from the oven TO DIE OVER. Or at least to swoon over. Slap a pat of butter and some strawberry jam in there and I’m done. Forever.

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. Add the cold butter and pulse until the butter has been cut into the flour and you have a coarse crumb.
In a small bowl beat together the cream and the egg. Add it to the mixture and pulse until you have a dough that comes together but is still crumbly and wet.
Dump the dough out onto a generously floured counter top and gently fold the fruit into the dough with your hands.

Using the extra flour, pat the dough into a disc.

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Using a floured knife, cut the disc into 6-8 scones (depending on preference of size).
Brush the tops of the scones with the remaining 2 tablespoons of whipping cream.

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Bake the scones for 10 minutes until slightly golden around the edges. Let the scones cool for a few minutes and firm up before removing them from the pan.

Strawberry Rhubarb Scones

Serve warm or at room temperature with strawberry jam.

Strawberry Rhubarb Scones

Recipe: Strawberry Rhubarb Scones

Ingredients

  • 2 ½ cups flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 8 Tablespoons cold butter cut into pieces
  • 2/3 cup whipping cream
  • 1 egg, beaten
  • 1 cup rhubarb, cut into ½” slices
  • 1 cup strawberries sliced
  • 2 tablespoons whipping cream

Instructions

  1. Preheat the oven to 425 degrees and prepare a sheet pan with a silpat or parchment paper.
  2. In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda and kosher salt. Pulse it together.
  3. Add the cold butter and pulse until the butter has been cut into the flour and you have a coarse crumb.
  4. In a small bowl beat together the cream and the egg. Add it to the mixture and pulse until you have a dough that comes together but is still crumbly and wet.
  5. Dump the dough out onto a generously floured counter top and gently fold the fruit into the dough with your hands.
  6. Using the extra flour, pat the dough into a disc. Using a floured knife, cut the disc into 6-8 scones (depending on preference of size).
  7. Brush the tops of the scones with the remaining 2 tablespoons of whipping cream.
  8. Bake the scones for 10 minutes until slightly golden around the edges. Let the scones cool for a few minutes and firm up before removing them from the pan.
  9. Serve warm or at room temperature with strawberry jam.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8

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30 Comments

  1. Cindy says:

    I always seem to wear the wrong shoes for the weather. I feel for your poor, snowy feet!

    But, these scones! They look like a total spring dream.

    • thanks Cindy- it’s like a curse I specialize in. But in fairness- I did know that it was supposed to be freezing cold and I wore the heels anyways. What’s a girl to do?

  2. These scones remind me of my grandma’s strawberry rhubarb pie, so good! Love the suggestion to serve with jam!

    • Laura I have never had Rhubarb Pie- but I think I will make it when I finally get back- that sounds so good!!

  3. Nancy Vraniak says:

    Wow, yum. Do you think frozen rhubarb and strawberries would work? Please say yes…

    • Of course Nancy!! they will be just as delicious- maybe more so, they freeze the very best of the rhubarb I am sure!

  4. Love these strawberry rhubarb scones!

  5. Jenny Flake says:

    Talk about GORGEOUS scones! Would love to get my paws on these :)

    • They are seriously so good too! thanks Jenny!

  6. I always joke that in urban areas you should always wear flats because,you see, I am not a fast runner and when the zombie apocalypse comes, I have to be able to outrun all the other women who wore heels that day. Srsly, you have to think these things through.

    Now that I have discovered frozen rhubarb at our local Fresh Market chain I can whip these up any old time- winning!

    • Kelley- I honestly often bring flats in a ziplock bag in my purse- but I went with a clutch last night. Obviously not a good idea. I will remember about the zombies the next time I get dressed to go out. However, if that is what was really happening, I would kick those heels off so fast and just run!

  7. Maria says:

    Perfect scones for spring!

  8. naomi says:

    Hoofing in sky-high heels–yikes!! The scones–I WANT!

  9. I love the strawberry & rhubarb combination you’ve got going on here, Heather!! These scones look so perfect for breakfast and way to ring in Spring!

    • Strawberry Rhubarb is one of my favorite combos- it totally says Spring to me- glad you like them Julie!

  10. Strawberry and rhubarb is one of my favorite combinations ever. And these scones sound so good!

  11. Vicki B says:

    Heather, you are speaking my language now! Seriously, strawberries and rhubarb together in a scone, brilliant! One of the best desserts I ever had was made my a French lady forty years ago. The most amazing custard with a rhubarb compote over the top. I had never tasted rhubarb until then and was an absolute convert.

    • oh goodness Vicki- I feel like these with rhubarb compote and whipped cream, or lemon curd!!! would be insane.

  12. Beautiful Heather. I guess it’s a scones sort of week :)

  13. Well it snowed two days ago and the weather is not cooperating with this whole “spring” thing here either, so… yeah, I’m going to need approximately 80 of these delicious scones to help me cope. ;)

  14. Jennifer Essad says:

    wonderful recipe, anxious to make/bake myself-thank you. I almost bought a package of rhubarb last week but it didn’t look very fresh and it was priced at $5.99 a pound. Would love to purchase as stalks and not pieces.

    • try frozen rhubarb Jennifer- its probably better quality than what is in some parts of the frozen country right now!

  15. Beautiful post, Heather. You’re truly a rock star!!

  16. Gorgeous scones… now I need to see a pic of those heels!

  17. Strawberry & rhubarb sure do go together like magic!!

  18. Um yeahhhh it is waaaay too cold here right now! Wish it was warmer for you!

    These scones = amazing!!!! Cannot wait to find rhubarb at the market.

  19. Kate says:

    Oh my, those warm out of the oven is like heaven on a baking sheet. When rhubarb becomes available here in a few months I’ll have to whip up a batch. :)

  20. Mallory says:

    These look AMAZING!! I’m hoping to make them soon but I was just wondering if the whipping cream is necessary? I have everything else in my kitchen and am wondering if it’s worth the trip to the store

    • The cream makes them as tender as they are. It is up to you if you would rather use milk, but I have not tried that. I just know that the fat in the cream creates a lot of the moistness and flakey dough.