Strawberry Rhubarb Scones

So, we've finally arrived at the beginning of my favorite eating season:  berries to tomatoes.  Basically late spring to late summer.  I was thrilled when I spotted the first berries at the Union Square Farmers Market two weeks ago.  I was so overjoyed, that I just wanted to crawl up onto the table next to the strawberries, and lovingly embrace all the green pint boxes.

A week later, I was happy to see the rhubarb subtly making an appearance, in small delicate stacks around the market.  Like the shy girl at the school dance, rhubarb always seems to be stacked at the corners of the tables, not wanting to be the center of attention.

I am a huge fan of all things strawberry-rhubarb.  I've made pies and crumbles, ingested more than my fair share of jam, but was thinking of something a little bit different this season:  scones.  I was lucky enough to stumble upon Yankee Kitchen Ninja and the fantastic recipe below.

Enjoy!

Strawberry Rhubarb Scones

Recipe from Yankee Kitchen Ninja:

Ingredients:
2 1/2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons butter, cut into pieces
2 cups mixed diced rhubarb and strawberries
1 egg
1 egg yolk
1 cup buttermilk
raw sugar for sprinkling (optional)

Directions:

Preheat oven to 400 degrees.

In a large bowl, whisk together the flour, sugar, baking powder and salt.

Add the butter pieces and, using your hands, mash it all up until the mixture resembles coarse cornmeal and the butter is worked throughout.

Add the rhubarb and strawberries.

In a small bowl, whisk together the egg, egg yolk and buttermilk, then add to the flour-fruit mixture.

Stir until combined.

Drop large spoonfuls (you could probably use an overflowing 1/2 cup scoop) of the dough onto a large baking sheet lined with parchment paper.

Pat them down slightly until they are a uniform thickness (about 1/2 - 3/4 inch).

If using, sprinkle tops with raw sugar.

Bake for about 20 minutes (a little less if you opt for smaller scones) or until the scones are golden and the edges beginning to brown.

Cool completely on a wire rack.