4 years ago1,000+ Views
Ingredients For the Scones 2 1/2 cups all-purpose flour (I used King Arthur Flour) 1/2 cup sugar 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 cup (8 tablespoons) cold butter, cut into pieces 2/3 cup plus 2 tablespoons heavy whipping cream 1/4 tsp. almond extract 1 egg 3/4 cups rhubarb, cut into 1/2 inch slices 3/4 cups strawberries, sliced 1/3 cup sliced almonds For the Almond Glaze 3/4 cups confectioners sugar 2-3 tablespoons heavy whipping cream 1/2 tsp. almond extract 1/4 cup sliced almonds Instructions Pre-heat your oven to 425 degrees. Line a large baking sheet with parchment paper and set aside. In the bowl of your food processor with the blade attachment combine the flour, sugar, baking powder, baking soda and salt. Add the cold butter and pulse until you have a coarse crumb. In a small bowl beat together 2/3 of a cup of the whipping cream, the almond extract and the egg. Add the liquid mixture to your food processor and pulse until the dough has just come together. Turn the dough out onto a well floured counter top and using your hands fold in the fruit and the sliced almonds, being careful not to over work the dough. Using your hands, shape the dough into a round disk and then cut it into eight wedges. Transfer the wedges to your prepared baking sheet, leaving 1-2 inches between them, and brush the tops with the remaining 2 tablespoons of heavy cream. Transfer to your pre-heated oven and bake for 12-15 minutes, until the scones are slightly golden around the edges. Allow the scones to cool on their baking sheet for 10-15 minutes before transferring them to a wire rack to continue cooling. While the scones are cooling, making the almond glaze. In a small bowl whisk together the confectioners sugar, the heavy cream (start with 2 tablespoons, adding more to achieve your desired consistency) and the almond extract until smooth. Drizzle over the cooled scones and sprinkle with the remaining almond slices. Scones are best when eaten the day they are made, but they will keep for 2-3 days in an airtight container at room temperature.
The almond glaze sounds fantastic.
Glad I'm not the only fan of rhubarb here!