Here is an addition to a Sunday brunch or an English tea. Spring fruits are at the farmers market so let’s use the bounty. Strawberries and rhubarb are great resources and make a great add-ons for scones. Followers of this blog know that I have done scones but this is the first on that I used eggs in the dough. I hope the ladies at tea liked it.

2 1/2 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
1 teaspoon cardamom
1/2 cup cold butter cubes
1/2 cup sugar
1/2 cup rhubarb cut thin
1/2 cup strawberries cut diced
3/4 cup milk
1 egg
1 teaspoon water
Glaze
2/3 cup powdered sugar
1 teaspoon rum
4 teaspoons milk

In a food processor add flour, baking powder and salt.

Add cold butter and pulse to make a sand.

Add sugar and pulse.

In a bowl add milk and egg and mix.

Add flour to a bowl and add milk mixture and mix with clean hands sprayed with cooking spray.

Mix until dough comes together if too dry add water.

Mix in strawberry and rhubarb.

Add to floured counter and fold.

Divide dough in to two equal balls.

Flatten dough to five inch rounds about 1 1/2 inch thick.

Heat oven to 400.

Add dough to parchment lined baking sheet.

Bake for 22-28 minutes.

Cut into 8 wedges.