Is there any combination that is better for spring than strawberries and rhubarb?
- Makes: 8 servings
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Difficulty Rating: Easy
- Nutrition Highlights: Per scone: 314 calories, 13g fat, 7g saturated fat, 343mg sodium, 7g protein, 4g fiber, 54mg cholesterol, 46g carbohydrates, 17g sugar
- Recipe Created By: Jodie Shield
- Recipe From: Illinois Partners
- 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
- Heat oven to 400 degrees.
- 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.
- 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.
- 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.
- Bake the scones for about 20 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- 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.