Strawberry and Rhubarb Scones

One of the best parts about living in Germany is that we have these Strawberry stands where we can get loads of fresh strawberries that are picked the same day they are sold.

They are truly amazing.

With that, I decided I had to bake with some strawberries this week. So today, I made myself some Strawberry and Rhubarb Scones.

I do have to say, they are so...I don't even have words for them; however, with one bite, I closed my eyes and just savored the flavors.

These things are dreamy and so darn delicious. I wish I could have you over for a cup of coffee so we could bask in the glory of these scones.

However, the second best thing I can do is offer a recipe that can give you the opportunity to close your eyes and bask is their glory.

Enjoy!

Makes About: 12 medium-small scones

Takes About: 1 hour

Difficulty: 1 out of 5

Prep:

Place a piece of parchment paper on a baking sheet and preheat the oven to 400 degrees F (204 degrees C).

Ingredients:

2 cups all purpose flour

1/3 cup sugar

1/2 teaspoon salt

2 1/2 teaspoons baking powder

1/2 cup unsalted butter - cold - grated

1/2 cup milk

1/2 tablespoon lemon juice

1 egg

1 1/2 teaspoons pure vanilla extract

3/4 cup fresh sliced strawberries (I would say 10-15)

1/2 - 3/4 cup fresh chopped rhubarb (I used two medium stocks of rhubarb)

- Topping

4 tablespoons milk

Optional: sugar pearls

Instructions:

Step 1 - Prepare the Strawberries and Rhubarb

Slice the strawberries into small pieces.

I cut them in half, then those halves into thirds and then those thirds in half again just to give you an idea.

Once chopped, place them off to the side.

For the rhubarb, I ended up taking the outside of the rhubarb off, the stringy part, but this is optional.

Cut the rhubarb in half longways and then chop it into small pieces.

Place the rhubarb in a small pot on low heat and add 1 teaspoon of sugar.

Cook the rhubarb until soft - about 10-15 minutes - and then set off to the side until needed.

Step 2 - Mix the Dry Ingredients

In a large bowl, mix together 2 cups of all purpose flour, 1/3 cup of sugar, 1/2 teaspoon of salt, and 2 1/2 teaspoons of baking powder.

Step 3 - Grate the Butter

Grate 1/2 cup of butter and add it into dry ingredients.

Using two forks or your hands, press the butter and dry ingredients together until the batter becomes crumbly.

Step 4 - Add the Wet Ingredients

Add the 1/2 cup of milk, 1/2 tablespoon of lemon juice, 1 egg, and 1 1/2 teaspoon pure vanilla extract into the dry ingredients.

Mix all the ingredients together with a spatula until the dry ingredients are wet.

The batter will be very sticky, do not add more flour.

Step 5 - Add the Berries and Mix

Add the chopped strawberries and cooked rhubarb to the batter.

Using the spatula, mix the berries until completely Incorporated, but do not over-mix as the strawberries will transfer their color to the batter.

Step 5 - Prepare the Scones for a Bake

Flour a clean surface graciously and place half of the batter into the middle shaping it into a circle that is about 1-2 inches thick.

Step 6 - Cut and Place

Cut the circle into 8 triangles and place them about 2 inches apart on the prepared baking sheet.

- Step 7 - Add the Topping

Brush the milk over the scones and add the sugar pearls to the top.

- Step 8 - Bake!

Place the scones in the oven and bake for about 18-20 minutes until the tops are browned.

Because these scones have so much liquid in them, they may take more time.

- Step 8 - Cool and Enjoy!

You don't even have to cool them completely! just grab a cup of coffee and enjoy these tasty berries with scones.