STRAWBERRY RHUBARB SCONES with Orange Vanilla Glaze

Fresh strawberries and tart rhubarb are folded into a buttery scone dough, then finished with an Orange Vanilla Glaze made with fresh orange juice, vanilla, and a little addition I really like: lemonade crystals. They add just the right bit of extra citrus.

These are also great to make ahead. Freeze the scones unbaked, then bake them straight from frozen when you want fresh scones without starting from scratch.

I'm always a little sad to see rhubarb season end, but these scones make a pretty good goodbye.

Save this one for next rhubarb season or for the rhubarb you have tucked away in the freezer.

INGREDIENTS

2 cups all purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons cold unsalted butter, cubed

3/4 cup cold heavy whipping cream, plus more for brushing

1/2 teaspoon vanilla extract

1/2 cup diced fresh strawberries

1/2 cup finely diced fresh rhubarb

Coarse or turbinado sugar, for sprinkling

Orange Vanilla Glaze

1 cup powdered sugar

2 tablespoons whipping cream

1/2 teaspoon vanilla extract

1 tablespoon orange juice

1 teaspoon finely grated orange zest

1 teaspoon lemonade juice crystals, optional, but so good!

DIRECTIONS

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, sugar, baking powder and salt.

3. Add the cold butter and cut it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea sized pieces of butter remaining.

4. Add the strawberries and rhubarb and gently toss to coat them in the flour mixture.

5. Stir together the cold whipping cream and vanilla. Pour into the flour mixture and gently stir just until the dough begins to come together. Do not overmix.

6. Turn the dough onto a lightly floured surface and gently bring it together with your hands. Pat into a round approximately 1 inch thick.

7. Cut into 8 wedges and place on the prepared baking sheet.

8. For the best texture and shape, refrigerate the scones for 20 to 30 minutes before baking.

9. Brush the tops lightly with whipping cream and sprinkle with coarse sugar.

10. Bake for 18 to 22 minutes, or until the tops and edges are lightly golden and the centres are baked through.

11. Allow the scones to cool on the pan for about 5 minutes, then transfer to a cooling rack.

12. To make the glaze, whisk together the powdered sugar, whipping cream, vanilla, orange juice, orange zest and lemonade juice crystals until smooth. If needed, add a tiny splash of whipping cream to thin it.

13. Drizzle the glaze generously over the cooled scones and allow it to set before serving.

To Freeze Unbaked

1. Prepare and cut the scones as directed, but do not brush with cream or glaze.

2. Place the unbaked scones on a parchment lined baking sheet and freeze until completely firm.

3. Transfer to a freezer bag or airtight container.

4. When ready to bake, place the frozen scones on a parchment lined baking sheet. Do not thaw.

5. Brush the frozen tops with whipping cream and sprinkle with coarse sugar.

6. Bake at 400°F for approximately 22 to 27 minutes, or until golden and baked through.

7. Cool slightly before adding the orange vanilla glaze.