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.

IMG_9983.jpg

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.

IMG_9985.jpg

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

 

Print Recipe  
Categorized: Baked Goods, Breakfast
Tagged:

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.

IMG_9983.jpg

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.

IMG_9985.jpg

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

 

Recipe by Heather Christo (http://heatherchristo.com)