Strawberries. Rhubarb. In a scone. Do I need to say more? A delightful little lunch, or afternoon snack. Serve with a cup of tea. Enjoy your time in a quiet nook with an excellent book and you are sure to enjoy your day.
Recipe from Dessert First Girl
- 2 cups (250 g) all-purpose flour
- 1/4 cup (50 g) sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons (85 g) unsalted butter, cold, cut into 1-in pieces
- 1/2 cup (70 g) chopped strawberries
- 1/2 cup (70 g) chopped rhubarb
- 1 cup (230 g) heavy cream
1. Combine flour, sugar, baking powder and salt. Cut in butter.
2. Stir in strawberries and rhubarb. Fold in cream until just combined.
3. Shape into a disc and cut into 8 triangle-shaped scones. Place on baking sheet lined with parchment paper, or wax paper.
4. Bake for 14 minutes at 425 degrees.
5. Eat and enjoy!
