Description
Buttery, flaky strawberry rhubarb scones with fresh fruit and sweet vanilla icing.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold salted butter
- 1/2 cup sugar
- 1/2 cup rhubarb
- 1/2 cup strawberries
- 3/4 cup milk
- 1 egg
- 1 tablespoon water
- 2/3 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F
- Mix flour, baking powder, salt, and butter into crumbs
- Stir in sugar, rhubarb, and strawberries
- Add milk and mix gently
- Form dough into a circle and cut into wedges
- Brush with egg wash
- Bake 20 minutes until golden
- Cool and drizzle icing
Notes
- Use cold butter
- Dry fruit before mixing
- Do not overmix dough
- Add flour if dough is too wet
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 368
- Sugar: 18
- Sodium: 320
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 6
- Cholesterol: 55