Description
Delight in these flaky Strawberry Rhubarb Scones, bursting with fresh, juicy fruit and a hint of vanilla. Perfect for breakfast or afternoon tea, they offer a lovely balance of sweet and tart flavors. #StrawberryScones #RhubarbRecipe #BakingJoy #BreakfastTreat #HomemadeScones
Ingredients
Scale
- 2 cups all-purpose flour
- 5 tablespoons granulated sugar, plus 1 teaspoon for topping
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 6 tablespoons chilled butter, cubed
- 2/3 cup half-and-half, plus 1 tablespoon for brushing
- 1/2 cup fresh rhubarb, diced
- 1/2 cup strawberries, diced
Instructions
- Preheat oven to 425°F (220°C).
- Dice strawberries and rhubarb, set aside.
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- Cut in chilled butter until mixture resembles coarse crumbs.
- Stir in half-and-half and vanilla extract until just combined.
- Gently fold in diced strawberries and rhubarb.
- Turn dough onto a floured surface and knead 5-10 times.
- Pat dough into a 1-inch thick circle and cut into 8 wedges.
- Place wedges on a parchment-lined baking sheet and brush with half-and-half.
- Sprinkle with remaining sugar.
- Bake for 12-15 minutes until golden brown.
- Cool on a wire rack before serving.
Notes
- Keep butter cold for flaky texture.
- Handle dough gently to avoid toughness.
- Use fresh, ripe fruits for best flavor.
- Best enjoyed warm but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 9g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg