Strawberry Rhubarb Scones

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.

http://lauraezolnoski.com/2009/06/21/strawberry-rhubarb-scones/