Strawberry Rhubarb Drop Scones
These quick scones are a favorite recipe from the Black Sheep Coffee Baa in Greene Iowa. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
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Equipment
- 1 Bowl
- 1 Sheet Pan
Ingredients
- 2 1/2 cups flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 5 tbsp butter
- 1 cup strawberries* diced
- 1 cup rhubarb* diced
- 1 egg*
- 1 egg yolks*
- 1 cup buttermilk
Instructions
- Mix together dry ingredients.
- Cut in butter and mix until butter is in pea sized chunks.
- Stir in egg, egg yolk and buttermilk.
- Add fruit and mix gently incorporate fruit throughout mix.
- Drop with a large spoon or muffin scoop onto parchment lined pan. You should have 8 scones.
- Bake 18-20 mins @ 450.
Nutrition
Calories: 297kcalCarbohydrates: 46gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 67mgSodium: 403mgPotassium: 166mgFiber: 2gSugar: 15gVitamin A: 348IUVitamin C: 12mgCalcium: 153mgIron: 2mg
