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strawberry-rhubarb almond scones

review
journeyrock92 avatar
Private Recipe by
Chrystal Cackler
@journeyrock92
Huntsville, AL

Obtained online. http://www.floatingkitchen.net/strawberry-rhubarb-almond-scones/

►
yield 8 serving(s)
cook time 15 Min
method Bake

Ingredients For strawberry-rhubarb almond scones

  • 2 1/2 c
    all-purpose flour
  • 1/2 c
    sugar
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1/2 c
    cold butter, cut into pieces
  • 2/3 c
    plus 2 tablespoons heavy whipping cream
  • 1/4 tsp
    almond extract
  • 1
    egg
  • 3/4 c
    rhubarb, cut into 1/2 inch slices
  • 3/4 c
    strawberries, sliced
  • 1/3 c
    sliced almonds
  • FOR THE ALMOND GLAZE
  • 3/4 c
    confectioners sugar
  • 2-3 Tbsp
    heavy whipping cream
  • 1/2 tsp
    almond extract
  • 1/4 c
    sliced almonds

How To Make strawberry-rhubarb almond scones

  • 1
    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 combine 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 of a cup of the whipping cream, the almond extract and the egg. Add the liquid mixture to your food processor and pulse until the dough has just 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. If you’re like me, you’ll be saying to yourself “all this stuff won’t fit in the dough!”. But it will. Also, the dough will be wet. That’s OK.
  • 2
    Using your hands, 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, and brush the tops with the remaining 2 tablespoons of heavy cream. Transfer to your pre-heated oven and bake for 12-15 minutes, until the scones are slightly golden around the edges. Allow the scones to cool on their baking sheet for 10-15 minutes before transferring them to a wire rack to continue cooling.
  • 3
    While the scones are cooling, making the almond glaze. In a small bowl whisk together the confectioners sugar, the heavy cream (start with 2 tablespoons, adding more to achieve your desired consistency) and the almond extract until smooth. Drizzle over the cooled scones and sprinkle with the remaining almond slices. Scones are best when eaten the day they are made, but they will keep for 2-3 days in an airtight container at room temperature.
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