Strawberry Rhubarb Scones
Ingredients
2/3 cup diced, fresh rhubarb
2/3 cup diced, fresh strawberries (lightly pat dry to reduce liquid)
1 teaspoon vanilla
1/2 cup cane sugar
2 1/2 cups bread flour or all purpose flour
1 cup coconut milk
1 tablespoon baking powder
1/2 cup very cold butter, cubed
Heavy pinch Himalayan sea salt
Directions
Preheat oven to 400°
Line a baking sheet with parchment paper and lightly oil with coconut oil (foil is fine as well)
Combine sugar, flour, baking powder, salt and butter in a bowl either with a bladed dough blender or a hand held mixer until dough is crumbly
Hand mix in vanilla, rhubarb, strawberries and milk until everything is combined
Heavily dust counter with flour , roll out the dough atop the floured counter, sprinkle flour on top
Flatten and round out dough, about 10” across, use a knife or dough scraper to cut dough into 8 traingles
Transfer triangles to baking sheet
To keep this recipe vegan, sprinkle the top with granulated sugar. To make this recipe vegetarian combine one egg and a tablespoon of water in a bowl and brush atop the dough
Bake for 20 minutes, or until the scones are golden brown