While there is a brief reprieve in the heat wave here in Philadelphia, I’m continuing the seasonal and raspberry rhubarb theme with these yummy raspberry rhubarb scones. I became inspired to make these scones by Food52’s Naughty Rhubarb Scones. I had the rhubarb, but I also still had some leftover raspberries, so I thought, why not raspberry rhubarb scones?
These are good paired with coffee or tea. Eat them for breakfast or brunch. Enjoy!
Raspberry Rhubarb Scones
1/2 Cup Rhubarb, chopped about 1/4″ thick
1/2 Cup Raspberries
2 1/2 Cups Flour
1 Tbls Baking Powder
1/2 tsp Salt
8 Tbls Unsalted Butter
1/2 Cup Vanilla Sugar (if you can not find vanilla sugar, regular granulated sugar is fine)
2/3 Cups Heavy Cream
Preheat oven to 425°F.
Sift flour, baking powder and salt together in food processor. Process butter into flour until mixture resembles small peas. Blend in 1/4 cup of sugar. Transfer mixture into a large mixing bowl. Gently mix in the rhubarb and raspberries. Slowly stir in the heavy cream until a soft dough forms. Place dough on floured surface, separate and flatten into 6-inch disks. Cut each circle into 4 scones. Sprinkle with remaining sugar. Place on parchment paper covered cookie sheet and bake about 20 minutes or until slightly browned on top. Makes about 12 scones. Enjoy!