Good Eats and Sweet Treats from My Small Boston Kitchen

Strawberry Rhubarb Scones

These scones. Descendants of the Flour Bakery cookbook’s Lemon Ginger Scones. They’re so very, very good — as good as the original, even, but with their own personality. I know we’re long past local strawberry season, but if you’ve read this blog for any length of time, you know I’m not great about sticking to the food blogger guidelines of sharing recipes seasonally. I give it my best shot, but sometimes I forget about this amazing recipe that I made and then when I rediscover it I think, I have to share these right away because theyaresogood.” Then you, my lovely readers, find yourselves here reading incomplete sentences with bad grammar and words all smooshed together, because I am just so excited that I remembered I made these scones that I can’t handle myself.

I haven’t been sleeping much lately. Please excuse me.

Strawberry Rhubarb Scones - Sweetly Serendipity

Strawberry Rhubarb Scones - Sweetly Serendipity

When I made these scones, I had intended to make them Strawberry Lemon. A classic combination, highlighting fresh, local berries that were at their peak. Unfortunately, when I started slicing up the berries, I realized that they were too ripe, and had started to rot towards the bottom of their container. So I did what I often do, and went in search of a substitute. With a garden full of rhubarb, that seemed the obvious choice. So I chopped up a few stalks, thinking that the strawberry-lemon-rhubarb combination would still work fine. But then I went in search of lemons, and found we had none of those either. Woops. Can you tell I didn’t plan ahead? So I went the substitution route again, choosing limes instead, and finished putting the recipe together.

Strawberry Rhubarb Scones - Sweetly Serendipity

Between the really soft strawberries, and the crunchy fresh rhubarb, I had to throw my hands up and just hope for the best when these came out of the oven. I didn’t really know what to expect, but what I ended up with was something completely wonderful. The rhubarb cooked through beautifully, leaving pockets of tart fruit to counter the syrupy strawberry pieces, which fortunately held enough shape not to make a huge mess. The light, buttery scones held their shape well despite the mix of ingredients, and tasted amazing with the subtle lime glaze poured over top. I have long loved the Lemon Ginger version of these scones — it’s one of few recipes I make over and over again — but this new and updated version is a force to be reckoned with. I’m already thinking I might like to make a Ginger Peach version this fall… yum!

Strawberry Rhubarb Scones - Sweetly Serendipity

 

Strawberry Rhubarb Scones

Ingredients

    For the scones
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups white whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar
  • 2 tablespoons finely grated lime zest
  • 3/4 cup plus 2 tablespoons (1 3/4 sticks, 14 tablespoons) cold unsalted butter, cut into chunks
  • 1/2 cup cold nonfat buttermilk
  • 1/2 cup cold heavy cream
  • 1 cold egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup strawberries, hulled and chopped
  • 3/4 cup rhubarb, chopped into 1/2 inch pieces
  • For the fresh lime glaze
  • 1 cup confectioner’s sugar
  • 2 to 3 tablespoons fresh lime juice

Directions

  1. Position a rack in the center of the oven and preheat the oven to 350 degrees F.
  2. In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, place the flour, baking powder, baking soda, salt, granulated sugar, and lime zest. Mix on low speed for 10-15 seconds, until ingredients are combined. Scatter the butter over the dry ingredients, and beat on low speed for 30-45 seconds, until the butter is starting to incorporate -- grape-sized pieces should be visible.
  3. In a separate small bowl, whisk together the buttermilk, cream, egg, and vanilla extract until completely combined. With the mixer on low, pour the wet ingredients into the flour-butter mixture, and beat for 10-15 seconds. Stop the mixer, and add the strawberries and rhubarb, then turn back on to low speed, and process for 10-15 seconds more, until the dough is just coming together. Turn the mixer off, and pour the dough out onto a floured countertop. There may be stray bits of flour -- work the dough gently to make sure all of the flour is incorporated. Once you have a cohesive dough, roll out to about 1-inch thick.
  4. Using a round cookie cutter in your desired size (I used one that was 2 3/4 inch round), cut dough into circles, and place on a baking sheet 2-3 inches apart. I like to line mine with a silicone mat, but you can also use an unlined sheet. Continue until all dough is used, then you can re-roll the dough scraps once to cut more circles.
  5. Bake for 20-25 minutes, until scones are lightly golden brown. Remove from the oven, and transfer to a wire rack to cool for 10-15 minutes. While the scones are cooling, you can make the glaze.
  6. For the glaze, simply whisk the powdered sugar with enough lime juice to make a smooth, thick glaze. Once scones have cooled slightly, brush evenly with the prepared glaze, then serve.
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