Tender breakfast scones with strawberries and sharp rhubarb.
I wrote this one after a day that started with good intentions and ended with me eating at the kitchen table in my gardening jumper. That is often how the better recipes arrive here.
Recipe Notes
- Prep: 20 minutes
- Cook: 18 minutes
- Serves: 8 scones
- Best season: Spring and early summer
Ingredients
- 300 g self raising flour
- 75 g cold butter, diced
- 40 g caster sugar
- 100 g rhubarb, finely chopped
- 100 g strawberries, chopped
- 150 ml buttermilk
- 1 egg, beaten
- Demerara sugar for sprinkling
Method
- Heat the oven to 200 C and line a baking tray.
- Rub the butter into the flour until it looks like rough crumbs. Stir in sugar, rhubarb and strawberries.
- Add buttermilk and bring together gently. Do not overwork it.
- Pat into a round and cut into 8 wedges. Brush with egg and sprinkle with sugar.
- Bake for 16 to 18 minutes. Eat warm, preferably with butter.
From my cottage notebook
These are untidy scones. The fruit leaks a little, the edges catch, and the whole tray smells like a June morning.
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