Recipes Strawberry Rhubarb Scones

Is there any combination that is better for spring than strawberries and rhubarb?
    • Makes: 8 servings
    • Prep Time: 20 minutes
    • Cook Time: 30 minutes
  • Nutrition Highlights: Per scone: 314 calories, 13g fat, 7g saturated fat, 343mg sodium, 7g protein, 4g fiber, 54mg cholesterol, 46g carbohydrates, 17g sugar

Ingredients

  • 2 ½ cups white whole-wheat flour (plus extra for kneading the dough)
  • ½ cup plus 1 tablespoon turbinado sugar, divided
  • 1 tablespoon baking powder
  • ½ teaspoon coarse salt
  • ½ cup unsalted butter, cold and cut into small cubes
  • ¾ cup fresh strawberries, hulled and chopped
  • ¾ cup fresh rhubarb, chopped (about 4 stalks)
  • ½ cup cultured low-fat buttermilk
  • 1 large egg, lightly whisked
  • 1 teaspoon almond extract

Instructions

  1. Heat oven to 400 degrees.
  2. In a large mixing bowl, stir together flour, ½ cup sugar, baking powder and salt. Add the cubed butter and cut it into the flour mixture using a pastry blender or tines of a fork. Blend until the flour resembles coarse meal, about 5 minutes. You should have a few pea-sized pieces of butter throughout.
  3. Add the strawberries and rhubarb to the flour mixture and combine. Stir in the buttermilk, egg and almond extract, and combine until a sticky dough forms.
  4. Place the dough on a lightly floured surface, and knead with your hands about 4 or 5 times. (Add flour if dough becomes too sticky.) Pat the dough evenly into the bottom of a 12-inch round cast iron skillet. Score the dough into 8 slices, then sprinkle with the remaining sugar.
  5. Bake the scones for about 20 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Let the scones cool about 5 minutes. Slice them at the score marks and serve warm.

Tips & Notes

Refrigerate any leftovers, and reheat the scones in the oven at 350 degrees for 5 minutes.