I’m back! 2018 has been a busy year for me so far with a lot of changes so I wanted to take a moment to share some updates…
This year has been full of so much time and energy being invested into my Reiki/Yoga practice and building up my art inventory. A few months ago I began renting a space to build my practice at a holistic wellness center here in Chicago called Northside Holistic Center. I currently take clients there 1 day a week for a variety of services including Reiki, private Yoga & Meditation and aromatherapy. Part of my time has been spent managing and marketing my practice as I am building a clientele.
When I’m not working on that, I’ve been making pottery like crazy! Pottery has been this absolutely incredible addition in my life and my love for it keeps growing. Sometimes I can’t sleep at night because I am SO excited to wake up and get myself to the studio the next morning to start creating. I opened up an Etsy shop to begin selling my work, and as of recently, I decided to sell my work in person. Since we spend a lot of our summer in Frankfort, I will be participating in some shows up there – one is an Arts & Craft fair in June and the other is a Fine Art fair in August.
These two things have required a lot of my time and energy in the best way, but baking has had to take a back seat for a bit. I still LOVE baking and despite having to take a step back from it, I feel my schedule starting to shift to allow more time for me to bake in the near future and I’m super excited about it!
Now onto the Strawberry/Rhubarb. It’s Rhubarb season, YES! Our neighborhood farmers market this week had Rhubarb and it just got me so excited that I knew I had to get some baking in this week using Rhubarb. There are so many delicious Strawberry/Rhubarb combinations and it’s hard to pass up the classic – Strawberry/Rhubarb pie… BUT, I’m a scone lover and these two ingredients in a scone = heaven. So let’s get to it.
Ingredients for 6-8 Scones:
- 2 1/2 cups flour
- 1/2 cup pure cane sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 tbs cold unsalted butter cut into cubes
- 2/3 cup whipping cream, plus 2 tbs reserved to the side
- 1 egg
- 1 cup chopped rhubarb
- 1 cup sliced strawberries
- Preheat oven to 425 and line a baking sheet with parchment paper.
- In a stand mixer with hook attachment, add flour, sugar, baking powder, soda and salt and combine. Then add the cold butter and mix until a crumbly mixture forms.
- In a small bowl, whisk together the 2/3 cup of whipping cream with the egg and whisk until well-combined. Add this mixture into the dry ingredients until a dough forms.
- On a clean surface or pastry board, dust with flour and knead the dough a couple of times. Using your hands, fold the strawberry and rhubarb into the dough mixture a little at a time.
- Roll the dough into a ball and use your hand to pat the dough until it forms a disc about 1 1/2 – 2 inches thick. Then cut the dough like a pie/pizza to form 6-8 scones depending on how big you prefer them to be.
- Place them on the baking sheet and brush them with the remaining 2 tbs of heaving whipping cream, then place in the oven to bake for 10 minutes until golden brown.
Best served warm, YUM!
P.S. Stay tuned for another recipe on what to make with your remaining strawberries and rhubarb! Here’s a hint – it’s refreshing!
Follow me on Instagram for more adventures in yummy goodness @bakingwithsoul