Strawberry-Rhubarb Almond Scones
You know how scones can sometimes be dry and crumbly. And if you close your eyes you could even actually imagine that you’re eating a hockey puck for breakfast instead of a scone? Yeah? Well, these are certainly NOT those kind of scones. In fact, I think these scones may be the most moist (say that three times fast!) and tender scones I have ever made.
Strawberries and rhubarb are just meant to be together. They provide each other with the perfect balance of sweet and tart. And they are a fabulous duo for these Spring-worthy scones. Someone once said to me that combining strawberries and rhubarb was the most cliché thing in the cooking world today. Well maybe. But I don’t care. There is a reason that everyone does it. It’s freaking delicious!
I think we are heading into the last few weeks of rhubarb season, so don’t delay on making these babies!
Ingredients
- For the Scones
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup (8 tablespoons) cold butter, cut into pieces
- 2/3 cups, plus 2 tablespoons, heavy whipping cream, divided
- 1/4 tsp. almond extract
- 1 egg
- 3/4 cups rhubarb, cut into 1/2-inch pieces
- 3/4 cups strawberries, stemmed and sliced
- 1/3 cup sliced almonds
- For the Almond Glaze
- 3/4 cups confectioners sugar
- 2-3 tablespoons heavy whipping cream
- 1/2 tsp. almond extract
- 1/4 cup sliced almonds
Instructions
- Pre-heat your oven to 425 degrees. Line a large baking sheet with parchment paper and set aside.
- In the bowl of your food processor with the blade attachment, pulse together the flour, sugar, baking powder, baking soda and salt. Add the cold butter and pulse until you have a coarse crumb.
- In a small bowl beat together 2/3 cups of the whipping cream, the almond extract and the egg. Add this liquid mixture to your food processor and pulse until the dough has just started come together.
- Turn the dough out onto a well floured counter top and using your hands, fold in the fruit and the sliced almonds, being careful not to over work the dough. The dough will be a bit shaggy and wet.
- Shape the dough into a round disk and then cut it into eight wedges. Transfer the wedges to your prepared baking sheet, leaving 1-2 inches between them. Brush the tops with the remaining 2 tablespoons of heavy cream.
- Transfer to your pre-heated oven and bake for 13-15 minutes, until the scones are slightly golden around the edges. Allow the scones to cool on their baking sheet for about 10 minutes before transferring them to a wire rack to continue cooling.
- While the scones are cooling, making the almond glaze. In a small bowl whisk together the confectioners sugar, the heavy cream (starting with about 2 tablespoons and adding more to achieve your desired level consistency) and the almond extract until smooth. Drizzle the glaze over the cooled scones. Sprinkle with the remaining sliced almonds.
- These scones are best when they are eaten the day they are made. But they will keep for up to 2 days in an airtight container at room temperature.
