Raise your pinky for an English tea treat.
This strawberry rhubarb pastry makes a
charming breakfast on the deck!
Becky Low shares her new favorite recipe …
For an English scone.
Strawberry Rhubarb English Scones
1 cup finely chopped rhubarb
1 cup chopped fresh strawberries
⅓-½ cup finely chopped crystallized ginger, optional
2 ½ cups flour *
⅓ cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold butter
1 cup half-n-half
whipped cream or jam and butter
Preheat oven to 375 degrees. Lightly grease or line baking
sheet with parchment paper, set aside.
Finely chop rhubarb, chop fresh strawberries and finely
chop crystallized ginger; set aside.
Whisk together flour, sugar, salt and baking powder. Grate
cold butter into flour and coarsely mix. Add chopped
rhubarb, strawberries and optional ginger; toss to evenly
mix ingredients. Add half-n-half stirring just until dough
starts to stick together. Press dough together and knead 3-
4 times to form a ball that sticks together, divide in half
and pat into two 7-inch circles; cut each circle into 6
triangle wedges; place triangles on prepared baking sheet.
Bake 20-25 minutes or until light golden brown. Serve
slightly warm with whipped cream or with butter and jam.
Makes 12 scones.
For delicious dairy recipes and nutrition information go
to
dairycouncilutnv.com or on
Facebook.
For nutrition research go to nation
aldairycounvil.org.
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