Whole wheat Strawberry rhubarb scones
The rhubarb season is finally here and I couldn’t not to buy a big bunch of rhubarbs in a grocery store.
It’s almost summer time and I can’t believe how fast the time flies. The air is fresh and warm and everywhere on the streets you can smell flowers. Seriously, everywhere! I love this time of the year so much. I love to wake up early in the morning and listen to the singing of the birds. I’m so grateful for this.
We all have seasonal classic that we cook at least one time during the season. Apple cinnamon pie are for Autumn, hot chocolate is for winter time, we cook artichokes in Spring. But when it’s about Summer time – it is definitely a rhubarb and strawberry time! They are kinda of rockstars of the summer. Every year I’m baking at least one pie or galette just because I love it so much! I love this sweet and sour flavor.
This time I decided to bake the very simple and super delicious Whole Wheat Strawberry Rhubarb Scones. The reason, why? Just because I love to create the new things and I just love scones for my breakfast with a cup of coffee.
There are no special tricks on this recipe. It is so simple that you can enjoy them in one hour after you started to prepare them.
Makes: 8 scones
- 2 1/4 cups or 255 grams whole wheat flour
- 1 cup or 125 grams all purpose flour
- 1/2 cup or 100 grams dark brown sugar
- 1 stick (8 tbsp) or 115 grams unsalted butter (cold)
- 1/2 cup or 120 ml milk
- 1/4 cup or 40 grams chopped rhubarb
- 1/2 or 60 grams chopped strawberries
- pinch of sea salt
- 1 tbsp granulated sugar
- egg yolk
- turbinado sugar for sprinkling
- In a medium bowl mix flour, salt and brown sugar.
- Cut the butter into the cubes and using your hands or pastry cutter stir in the flour mixture until the particles are pea-sized, add the milk and knead the dough.
- Mix chopped strawberries and rhubarb with granulated sugar. Gently and very carefully add the strawberries and rhubarb into the dough. Try to work carefully using your hands. You can add a little bit more flour if the dough feels too wet.
- On a floured working surface, roll the dough out into the circle, about 6 inches in diameter and cut into 8 triangles.
- Transfer the scones on a prepared baking sheet lined with parchment paper and put the scones into the freezer for 5-7 minutes, while you preheating the oven at 425F.
- Wash the scones with egg yolk and sprinkle with turbinado sugar.
- Bake for 15-20 minutes or until it golden brown.