Strawberry rhubarb scones with jam - Canada Agriculture and Food Museum
These delicious, fluffy scones are best served fresh from the oven, along with a spoonful of warm jam.
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Ingredients
- 2 cups (500 mL) all-purpose flour
- 2 ½ tsp (12.5 mL) baking powder
- ¼ tsp (1 mL) salt
- ½ cup (125 mL) cold, unsalted butter, cubed
- 1 egg
- 1/3 cup (80 mL) honey
- ½ tsp (2.5 mL) vanilla extract
- ½ cup (125 mL) milk
- ½ cup (125 mL) fresh strawberries, sliced and chopped
- ½ cup (125 mL) fresh rhubarb, chopped (about 1-2 stalks, depending on size)
- 1 cup (250 mL) fresh or frozen sliced strawberries
- 1 cup (250 mL) fresh or frozen rhubarb, sliced in small cubes
- ¼ cup (60 mL) granulated sugar
- Half the juice of one lemon
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