Strawberry Rhubarb Scones: A Delightful Seasonal Treat

The Joy of Baking with Fresh Produce

As the weather warms and local farms begin harvesting, it’s a joyous time to bake with peak-season fruits like juicy strawberries and tart rhubarb. When combined, these springtime ingredients create delightful flavors and textures perfect for weekend brunches. Rather than focusing solely on search engine optimization, let’s explore the happiness that home baking can spark.

Scones: A Simple Quick Bread

Scones make an easy sweet bread requiring minimal ingredients you likely have on hand. Flaky and ever-so-slightly sweet, they pair nicely with fruit additions like fresh strawberries and rhubarb. We’ll walk through a simple recipe shortly, but first let’s answer some frequently asked questions about scones.

Frequently Asked Questions

What ingredients are needed for scones?

Basic scone ingredients include flour, baking powder, salt, butter, milk or cream, and sugar or another sweetener. Eggs are optional. From there you can add mix-ins like fruit, chocolate chips, nuts, or dried fruit.

How do you shape and cut scones?

After mixing the dough, gently shape it into a round disk about 1-inch thick on a floured surface. Use a knife or biscuit cutter to cut out triangular wedges from the disk.

How long do you bake scones and at what temperature?

Bake scones at 425°F for 12-15 minutes until lightly browned. Smaller scones may cook faster than larger ones.

Can scones be frozen?

Yes, shaped unbaked scones freeze well for up to 3 months. Bake directly from frozen, adding a few more minutes to the bake time.

What is the best way to serve scones?

Serve scones warm or at room temperature. If desired, add a pat of butter or smear of jam or whipped cream for extra decadence.

Strawberry Rhubarb Scones

This simple scone recipe highlights the sweet-tart flavors of seasonal strawberries and rhubarb. For a special treat, enjoy with your family or friends on a lazy weekend morning.

Ingredients:

2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter, diced
1 egg
1/2 cup heavy cream
1 cup diced fresh strawberries
1/2 cup diced rhubarb
2 teaspoons vanilla extract
Sanding sugar or sparkling sugar for topping (optional)

Instructions:

Preheat oven to 425°F. Line a baking sheet with parchment.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
Using a pastry blender or fork, cut in the cold butter until mixture resembles coarse crumbs. Stir in the diced strawberries and rhubarb until combined.
In a small bowl, whisk together the egg, heavy cream, and vanilla.
Add the egg mixture to the dry ingredients and stir just until a shaggy dough forms.
Turn dough out onto a lightly floured surface. With floured hands, gently pat into a 1-inch thick round.
Use a 2-3 inch biscuit cutter to cut scones out of the dough, pressing straight down firmly without twisting the cutter.
Place scones on prepared baking sheet. Gather scraps together to cut additional scones.
If desired, brush tops lightly with cream and sprinkle with sanding sugar.
Bake for 12-15 minutes until lightly golden. Enjoy warm or at room temperature.

The Little Joys

More than optimizing for search, baking scones reminds us of the little joys in life. The delight children take from forming their own mini scones. The coziness of a peaceful morning spent with loved ones. The way fresh fruit fills the kitchen with sweet aroma. Amidst the busyness of life, let’s not forget to enjoy special moments like these.