Ingredients
Roasted Strawberry and Rhubarb
1 cup (140g) rhubarb , sliced
1 cup (140g) strawberries, halved or quartered
2 tbsp (25g) granulated sugar
1 tsp orange blossom or rosewater
For the scones
10 tbsp (140 g) unsalted butter, cold
1/2 cup (120g) heavy cream , plus more for brushing
1 cup (220g) sourdough discard, cold from the fridge
1 egg yolk, cold from the fridge
2 cups + 2 tbsp (260g) all purpose flour
1/3 cup (60g) sugar
1 tbsp baking powder
1/2 tsp salt
2/3 cup (115g) chopped white chocolate
Instructions
- Preheat the oven to 375.
- Using the large holes of a box grater, grate the butter. Transfer to a bowl and place in the freezer. I like to do this in advance so the butter is very cold.
- On a parchment lined baking sheet, toss together the strawberries, rhubarb and sugar. Bake for 35-40 minutes, stirring often, until collapsed and jammy. Remove from the oven and stir in the orange blossom. Set aside to cool completely.
- In a medium bowl, whisk together the heavy cream or sour cream, discard and egg yolk.
- In a large bowl, combine the flour, sugar, baking soda and salt. Using a fork, toss the grated butter to coat. Then stir in the sourdough mixture until just combined. Knead the dough a few times to bring it together. Add the roasted strawberries and rhubarb and white chocolate and gently mix.
- Pour the dough onto a work surface and pat it together to form a 2 inch disc. Cut into 8 wedges. Place on the sheet pan and freeze until firm, about 30 minutes or up to 8 hours.
- Brush the tops of the scones with cream and sprinkle with sugar. Bake for 22–25 minutes, until golden and cooked through. Let cool briefly. Enjoy warm or at room temperature, preferably the day they’re made.