These scones were delicious, although “scone” might not be an accurate name for them. Scones tend to be denser and these were very light and almost fluffy. They’re also not very sweet, so if you like sweeter treats feel free to add more sugar. But I thought these were just perfect with a bit of lemon honey butter, or a drizzle of plain honey.
Makes about 12 large scones
Adapted from The Kitchen Ninja
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 4 Tbsp (1/2 stick) butter, cold and cut into small pieces
- 1 Tbsp olive oil
- 2 cups mixture of finely chopped strawberries and rhubarb (about 8 large strawberries and 1 large rhubarb stalk)
- 1 egg
- 1 egg yolk
- 1 cup buttermilk
In a large bowl, whisk together the dry ingredients. Cut in the butter and olive oil until mixture has a sandy texture. Mix in the fruit.
In another bowl, whisk together the egg, egg yolk, and buttermilk until well combined. Pour into the large bowl and mix well.
Drop large spoonfuls (about 1/4 cup) of batter onto baking sheets lined with parchment paper. Bake for about 20-22 minutes, until the edges begin to turn golden and the top is set. Allow scones to cool completely on a wire rack.
Lemon Honey Butter
- 6 Tbsp butter, room temperature
- pinch of salt
- 2-3 Tbsp honey
- 1/4-1/2 lemon zested
Whisk all ingredients together. Adjust sweetness to taste. Refrigerate until ready to serve.