Strawberry Rhubarb everything.

I’m in this place in summer where I am desperately trying to keep all the summer flavors as my access to them slowly starts to slip away. Strawberry rhubarb is one of my absolute favorite flavor combinations: pie, scones, muffins, breakfast loaf, syrup, sauce, jam, kombucha. This summer I have made them all.

My friends Carol, Christina, and Karen graciously shared her rhubarb with me this summer. Christina even gave me a little rhubarb plant to add to my new garden, which I promptly killed. I believe I drowned it. When they keep me in the rhubarb, they know I bake for them. Four cups of rhubarb can go a long way. A week ago I made a strawberry rhubarb galette. This week I made strawberry rhubarb scones, rhubarb sauce, strawberry rhubarb syrup and strawberry rhubarb kombucha.

I’ll tell you about my scones and my booch today.

Strawberry Rhubarb Scones

  • 4 C flour
  • 6 T sugar
  • 4 t baking powder
  • 1/2 t salt
  • 1/2 t cardamom
  • 1 t cinnamon
  • 3/4 C butter ( 1.5 sticks)
  • 1 large egg (rom temperature)
  • 1 1/2 C half and half
  • 1 C chopped rhubarb
  • 1 C chipped strawberries

Preheat your over to 425 degrees. Prep your baking pan with parchment paper. Combine the dry ingredients in a bowl, whisk to combine. Prep your half and half in a 2 cup glass measuring bowl, add egg and whisk. Prep your fruit. Your butter should be cold, do not defrost or soften. Chop butter into small squares, sprinkle into try ingredients. Combine using a pastry cutter, use your muscles.

Make a well in the center of the dough. By well, I mean circle like indentation where you can create an eggy half and half pond. Pour the egg mixture into the well. Using a fork, bring the dough together, start with circles from the outside in. DO NOT OVERMIX SCONE DOUGH.

You will be so disappointed because the scones with be super dense rather than light and airy. When the dough has almost come together add the strawberries and rhubarb.

Dump dough out on a floured surface. Separate into two dough blobs. Work the first one, kneed about 5 times then pat into a round inch and a half high circle. Repeat with second dough blob. I cut each circle into 8 pieces so I get 16 scones. Most recipes say cut into 6 and get 12 scones. It really depends on how big you want your scones. And how many scones you want to eat and at what increments. Do you want to say “I only had one scone” or do you want to be able to say “I have had three scones!”, for the price of one large scone… its totally up to you.

Brush the tops of these with 1/2 and 1/2 or an egg wash if it pleases you. Sprinkle with demerara sugar. Bake these precious bebes at 425 for 15-18 minutes.

Enjoy!

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