.png)
Sauce:
1 lb. fresh rhubarb, cleaned and diced, from Kraay’s Market & Garden
1 pint fresh strawberries, hulled & halved, from Waterwheel Gardens
3 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 teaspoon vanilla extract
A pinch of salt and a dash of sugar, to taste
Scones:
2 cups all-purpose flour, sifted, from Kraay’s Market & Garden
1 tablespoon baking powder
1/2 teaspoon sea salt
2 tablespoons sugar
5 tablespoons cold butter, cut into pieces
1 egg, beaten
3/4 cup cream
1 teaspoon vanilla extract
Whipped Cream:
1 cup cold cream, from Raw Life Farms
¼ cup powdered sugar
Sauce:
Toss rhubarb with maple syrup, vinegar, salt and sugar. Cook over low heat in a saucepan.
Add strawberries once rhubarb has released some juices. Cook slowly until thick and soft, approximately 20 minutes. Turn off heat.
Scones:
Preheat oven to 450 degrees.
Mix dry ingredients into a bowl. Cut in butter using your fingers, a pastry cutter, or food processor. Mix together to form a mealy dough.
Add in egg, vanilla and most of the cream. Use more cream or flour, as needed, until the dough is slightly sticky. A few pulses on the food processor or a few minutes of gentle kneading with your hands will do.
Form ¾-inch thick round of dough on a baking sheet lined with parchment paper. Brush with cream and sprinkle with sugar. Space out each piece and bake for 12-15 minutes, until golden brown.
While scones baking, whip 1 cup of cream in a cold metal bowl until peaks form. Fold in up to a 1/4 cup powdered sugar.
Enjoy scones warm with strawberry rhubarb sauce and whipped cream as breakfast or dessert! All parts can be made ahead of time and assembled at room temperature.
