Yield: 8-10 scones
Strawberry Rhubarb Scones
Ingredients
- 2 cups all purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick of unsalted butter, chilled and cut into chunks
- 1 egg, separated
- 3/4 cup buttermilk (I have also used yogurt!)
- 3/4 cup diced rhubarb
- 3/4 cup diced strawberries
For the glaze:
- 1/2 cup powdered sugar (more if needed)
- 1 teaspoon vanilla extract
- 1-2 teaspoons of milk
Instructions
- Preheat oven to 375 F.
- Combine flour, sugar, baking powder, baking soda, and salt in large bowl.
- Add the butter chunks and use your hands or a pastry blender to work the pieces into the flour. Keep breaking it down until the butter pieces are the size of currants. (Smaller if you want "cakey" scones.) Fold in strawberries and rhubarb.
- Whisk the buttermilk and egg yolk together and gradually add it to the flour mixture. (You may not need all of it if you use white flour.)
- Transfer the dough to a floured surface and knead it slightly until it comes together in a ball.
- Flatten the dough into a 7-inch disk and cut it into wedges. Transfer wedges to a parchment-lined baking sheet and brush with egg white.
- Bake for 18-25 minutes or until slightly golden. Cool on a wire rack.
- For the glaze
- Add the powdered sugar to a small bowl. Add the milk one teaspoon at a time and stir together. Add more milk or powdered sugar until the glaze is your desired consistency. Drizzle over cooled scones.