Strawberry Rhubarb & Basil Scones
 
Prep time
Cook time
Total time
 
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!
Author:
Recipe type: Breakfast
Serves: 8
Ingredients
  • 1½ cups rhubarb, diced ¼-inch thick (about 3-4 stalks)
  • 1½ cups strawberries, diced ¼-inch thick
  • 1 cup basil, chopped
  • 2½ cups flour
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1 stick butter (1/2 cup), frozen
  • ½ cup sugar + more for topping
  • ¾ cups heavy cream
Instructions
  1. Preheat oven to 425°.
  2. Toss rhubarb, strawberries and basil with 3 Tbsp of sugar. Set aside.
  3. 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.
  4. Add cream and blend until a soft dough forms. It will be crumbly, but don't worry!
  5. 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.
  6. 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/