These scones are both sweet and tart, crammed with loads of fresh strawberries and rhubarb with a hint of basil. Great for breakfast, snack time, tea time, or even dessert!
Toss rhubarb, strawberries and basil with 3 Tbsp of sugar. Set aside.
In a large bowl, mix together flour, baking powder and salt. Grate butter into flour mixture with a regular cheese grater. Using your hands, mix the butter into the flour until it's nicely mixed and crumbly. Stir in sugar, then blend in the rhubarb/strawberry mixture.
Add cream and blend until a soft dough forms. It will be crumbly, but don't worry!
Transfer dough onto a floured surface, rolling if necessary to get all the flour mixed. Shape into a circle and flatten, then cut into 8 triangles. Sprinkle with more sugar, if desired.
Transfer to an unlined baking sheet and bake 20-30 minutes until nice and browned on top.
Notes
I made 8 large scones from this recipe, but you can make them however large/whatever shape you want!
Recipe by Port and Fin at https://portandfin.com/strawberry-rhubarb-basil-scones/