Strawberry Rhubarb Scones
![Strawberry Rhubarb Scones](https://i0.wp.com/dearjuneberry.com/wp-content/uploads/2018/05/IMG_3016.jpg?fit=3888%2C2592&ssl=1)
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
- Preheat oven to 425 degrees F.
- Combine 1 tablespoon sugar, chopped strawberries, and chopped rhubarb in a bowl. Set to the side.
- Mix the flour, salt, 1/4 cup sugar, and baking soda together.
- Cut in softened butter and mix until pea sized grains form.
- Fold in strawberry and rhubarb.
- 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.
- Bake for 20 minutes or until outside is golden brown. Remove from oven, place sprigs of lavender among them, and allow to cool.