Strawberry Rhubarb Scones
1 1/2 cups all-purpose flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup cold butter, small dice
2/3 cup 1% - 2% milk
1 egg, beaten
1 cup rhubarb, medium dice
1 cup strawberries, large dice
2 tbsp 1% - 2% milk
Preheat oven to 425 degrees F. Line a cookie sheet with parchment paper.
In large bowl, combine flour, sugar, baking powder, baking soda and salt. Using a pastry blender or fork or your fingers, cut cold butter into the flour until consistency is coarse like small peas.
In a small bowl beat together the milk and egg. Add it to the flour mixture and combine with a spoon or floured hands until you have a dough that comes together but is still crumbly and wet.
Dump the dough out onto a generously floured surface and gently fold the fruit into the dough with your hands. Keep dusting hands and dough with flour as needed while you work. Flatten the dough into a circle about 8-10 inches around. Use a floured knife to cut dough into 6-8 wedges. Lay wedges on parchment-lined sheet a couple inches apart to make room for them to expand. Dip a pastry brush in milk and use it to brush the tops of the scones.
Bake for 10 minutes, until tops are slightly golden.
MORE FROM DOWNHOME LIFE
Recipes
Enjoy Downhome's everyday recipes, including trendy and traditional dishes, seafood, berry desserts and more!
Puzzles
Find the answers to the latest Downhome puzzles, look up past answers and print colouring pages!
Contests
Tell us where you found Corky, submit your Say What captions, enter our Calendar Contest and more!