📖 Instructions

1. Preheat your oven: Begin by preheating your oven to 400°F (200°C). This high initial heat helps the scones rise quickly, creating a lighter texture. Line a baking sheet with parchment paper.
2. Prepare the fruit: In a small bowl, gently combine the diced fresh strawberries and rhubarb. Sprinkle with 1 tablespoon of granulated sugar and 1 tablespoon of all-purpose flour. Toss lightly to coat. This helps prevent the fruit from sinking to the bottom of the scones and absorbs some of their moisture.
3. Combine dry ingredients: In a large mixing bowl, whisk together the remaining 2 1/4 cups all-purpose flour, 1/2 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Make sure everything is well combined to ensure even leavening.
4. Cut in the butter: Add 1/2 cup (1 stick) of very cold, unsalted butter, cut into 1/2-inch cubes, to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter still visible. The cold butter is key to creating flaky scones, so work quickly to prevent it from melting.
5. Add the wet ingredients: In a separate small bowl or liquid measuring cup, whisk together 1 large egg and 1/2 cup cold heavy cream. Make a well in the center of the flour and butter mixture and pour in the cream mixture. Mix with a fork or rubber spatula just until the dough comes together. Be careful not to overmix! Overmixing develops gluten too much, resulting in tough scones.
6. Gently fold in the fruit: Add the prepared strawberry and rhubarb mixture to the dough. Using your hands or a spatula, gently fold the fruit into the dough until just evenly distributed. A few stray bits of fruit are fine! The dough will be a bit shaggy and sticky, but resist the urge to add more flour.
7. Shape the dough: Turn the shaggy dough out onto a lightly floured surface. Gently pat the dough into an 8-inch circle, about 1-inch thick. You don't want to roll it aggressively; just a gentle patting motion is perfect. If you prefer square scones, you can shape it into an 8x8-inch square.
8. Cut the scones: Using a sharp knife or a round biscuit cutter (about 2.5 inches), cut the circle into 8 wedges, or cut the square into 9 squares. For cleaner cuts, dip your knife or cutter in flour between each cut. If using a cutter, push straight down without twisting to ensure a good rise.
9. Arrange and brush: Carefully transfer the scones to the prepared baking sheet, leaving about 1-2 inches between them. In a small bowl, whisk the remaining 1 tablespoon of heavy cream. Lightly brush the tops of the scones with the cream. This helps them achieve a beautiful golden-brown crust.
10. Bake: Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a scone comes out clean. The cooking time might vary slightly depending on your oven, so keep an eye on them after 18 minutes. They should smell wonderfully fragrant!
11. Cool and serve: Remove the baking sheet from the oven and let the scones cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely. They're absolutely divine served warm, but are also great at room temperature. Enjoy them plain, with a dusting of powdered sugar, or with a dollop of clotted cream or whipped cream.