Strawberries and Rhubarb Scones

(Serves 4 Smiths or 8 normal people)

It’s rhubarb season again, with many a bunch being passed amongst friends. We have traditionally eaten rhubarb after it’s been stewed in dishes such as rhubarb crumble, but this dish uses uncooked, macerated rhubarb.

The first thing you should know about rhubarb, is that it’s actually classified as a vegetable! While rhubarb is not especially rich in essential nutrients, it is a very good source of Vitamin K1, providing around 26 to 37 per cent of the daily requirement in a 100-gram serving. Like other fruits and vegetables, it’s also high in fibre, providing similar amounts as oranges, apples, or celery.

Ingredients for the fruit filling:

• 1 cup finely chopped rhubarb
• 2 cups strawberries hulled and sliced
• Grated zest of ½ lemon
• ½ cup sugar

Ingredients for the scones:

• 2 cups plain flour
• 3 tsp baking powder
• 1 tsp bicarbonate of soda
• ½ tsp salt
• ¼ cup sugar
• 8 tbsp cold butter
• ⅔ cup buttermilk
• 1 egg
• 1 tsp vanilla extract
• Whipped cream (for serving with the fruit and scones)

Method for the fruit filling:

Combine the rhubarb, strawberries, lemon zest and sugar. Stir until the juices start to collect at the bottom of the bowl. Set aside in the refrigerator and allow to sit for at least two hours.

Method for the the scones:

• Preheat oven to 220oC or 200oC for a fan forced oven.
• In a large bowl, whisk together the flour, baking powder, bi-carb of soda, salt, and sugar.
• Using a pastry cutter or hands, work the butter into the flour mixture until it becomes like coarse, wet sand.
• In a separate bowl, whisk the buttermilk, egg, and vanilla together.
• Pour the buttermilk mixture into the flour mixture and stir to combine.
• When the mixture begins to hold together, pour onto a floured surface. Knead together until a dough is formed. Then press into a rectangle about 2.25cm (1 inch thick).
• Cut the rectangle into 8 squares and place the scones onto a baking paper lined tray.
• Cook in the oven for 12-15 minutes until golden brown.
• Let scones cool for about 15 minutes before serving with the macerated fruit and whipped cream.

Recipe adapted from Wyse Guide.

• Topics:

• Food
• Recipes