Ingredients
Equipment
Method
To make the scones
- In a medium-large bowl, whisk together dry ingredients (flour, sugar, baking powder) and set aside.
- Next, chop the cold butter into small pieces. Use your fingers, forks, or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse sand. Any leftover butter chunks shouldn't be larger than a pea. Set aside.
- In a separate bowl, mix together wet ingredients (cream and eggs).
- Add the wet ingredients to the flour mixture and mix together until all of the dry ingredients have been coated. *I usually use my hands at the end of mixing to make sure everything is well incorporated
- Use your hands or a wooden spoon to mix in the blueberries and rhubarb. Avoid over mixing as this will cause the blueberries to bleed.
- Line a large cookie sheet with parchment paper (half sheet or larger). Lightly flour the parchment paper.
- Next, lightly flour your hands and pick up the dough. Spread the dough evenly across the pan in the shape of a circle until it is ½-1 inch thick (see photo above). The circle should be about 8-9 inches across. The dough will be sticky - add a little more flour if needed.
- Use a knife or a pizza cutter to slice the scone dough into 8 equal pieces.
- Evenly space the scones on the large cookie sheet, leaving at least an inch in between each scone. Brush them with heavy cream and generously sprinkle them with the coarse sugar. Place the scones back in the freezer for 15-20 minutes (while you preheat the oven).
- Preheat the oven to 400 degrees. Use convection bake if you have it.
- Remove the scones from the freezer and immediately place them in the oven. Bake for 18-22 minutes, or until the corners and bottoms have just begun to brown.
- Let scones cool for at least 10 minutes before removing them from the cookie sheet. Then place them on a cool rack to cool to room temperature.