Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) unsalted butter, frozen and cubed
  • 3/4 cup (180ml) cold buttermilk
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (75g) fresh strawberries, finely diced
  • 1/2 cup (75g) fresh rhubarb, finely diced
  • 1 cup (120g) powdered sugar
  • 1.5 tbsp (22ml) heavy cream
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Dice the strawberries and rhubarb into small, uniform pieces (about 1/4 inch). Toss them in a small bowl with one tablespoon of the measured flour.
  2. Whisk the flour, sugar, baking powder, and salt in a large bowl. Add the frozen butter cubes and work the butter into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
  3. Stir in the buttermilk and vanilla extract until just moistened. Gently fold in the strawberry and rhubarb mixture until the streaks of flour disappear.
  4. Turn the dough onto a floured surface and pat it into a 1-inch thick circle. Cut into 8 equal wedges.
  5. Place scones on a baking sheet and bake for 20 minutes until golden brown.