Strawberry Rhubarb Scones

Oh dear, I’m afraid I might have opened a delicious but dangerous gate with these scones. Fluffy, but still somewhat dense like a traditional scone, sweet, tart, floral, and fruity, I found myself having eaten two before I realized what I was even doing! Sure, you can turn your home grown rhubarb into pie or jam, but I think scones is where it really shines. Sadly, my alpine strawberries have not yet fruit this year so I had to use store bought strawberries, but in the future I’ll likely be using the intensely sweet and fragrant alpine variety.

I add sprigs of lavender next to them when they’re cooling, and in whatever container I keep them in. The very subtle fragrance of lavender makes it even more delicious!

Ingredients

• 2 cups all purpose flour (I use unbleached but you can use any)
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1/2 cup rhubarb, chopped
• 1/4 cup strawberry, chopped
• 1/4 cup sugar plus more for the strawberry/rhubarb
• 1 stick unsalted butter or 8 tablespoons, softened (RIP my arteries)
• 1/2 cup half-and-half or milk
• Optional: Sprigs of lavender

1. Preheat oven to 425 degrees F.
2. Combine 1 tablespoon sugar, chopped strawberries, and chopped rhubarb in a bowl. Set to the side.
3. Mix the flour, salt, 1/4 cup sugar, and baking soda together.
4. Cut in softened butter and mix until pea sized grains form.
5. Fold in strawberry and rhubarb.
6. Add milk or half-an-half and combine until dough forms. Roll into a ball, place onto lightly grease oven pan or ungreased cookie sheet, and then flatten to a circle about 1 inch high. Cut into 8ths and separate each slice slightly.
7. Bake for 20 minutes or until outside is golden brown. Remove from oven, place sprigs of lavender among them, and allow to cool.