Before my Grandpa Z passed away, he would make strawberry rhubarb jam every summer. Some of my fondest summer memories involve lots of jelly spread between two slices of soft white bread. I still have a jar hidden in the cupboard…I haven’t opened it, because I don’t want to let go of that one piece of summer that represents not only the memory of my Grandpa, but also his love of cooking and baking. How long does jam last? Maybe I can share it with my kids some day. I bet the recipe is around, too….
Before today, I had never used rhubarb in my own cooking, and I wasn’t even sure how exactly it tastes – I just knew it was known for going really well with strawberries. When I saw it at Avila Valley Barn yesterday, I knew I needed to try it out…and today scones answered all my questions. Rhubarb is sweet, but with its own distinct flavor. While baking in the scones, both the rhubarb and strawberry became very soft and delicious.
Scones remind me of England, clotted cream, and tea, but I rarely have them with any of these accompanyments. I love them fresh out of the oven (duh), or heated up in the toaster the next day. They’re excellent plain or with butter…or with strawberry jam.
Recipe adapted from The Way the Cookie Crumbles, which has made a lot of adaptions itself!
Strawberry Rhubarb Scones
2½ cups all-purpose flour
½ cup sugar, plus 1 tablespoon
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons cold unsalted butter, cut into bits
1 cup roughly chopped strawberries
1 cup diced rhubarb (¼-inch cubes)
1 large egg
1 large egg yolk
1 cup heavy cream
1. Preheat oven to 400F and line a large baking sheet with parchment paper. Adjust a baking rack to the middle position. In a small bowl, mix the strawberries and rhubarb with 1 tablespoon sugar.
2. Mix the flour, ½ cup sugar, baking powder, and salt. Distribute the butter evenly over the dry ingredients and work in with a pastry tool or fork until the mixture resembles coarse meal.
3. Stir the rhubarb and strawberries into the flour mixture. Lightly beat the egg, yolk, and cream together in a bowl (use the same one you used for the rhubarb), then add this mixture to the flour mixture. Stir until just combined.
4. On a well-floured surface with floured hands, pat the dough into a 1-inch-thick round (about 8 inches in diameter). Cut into wedges or whatever shape you prefer – this dough is really sticky, so even plops on the baking tray will do. Arrange rounds about 1 inch apart on baking sheet and bake for 15 to 20 minutes, or until pale golden. Transfer the scones to a cooling rack and let them cool slightly before serving.