Tender, buttery Scones filled with a layer of delicious Rhubarb Strawberry filling.
Place rhubarb and strawberry pieces into a saucepan with 2 tbsp water and sugar.
Cook until tender, mashing slightly as they cook.
Continue to cook until thickened, cool completely before using in scones.
Mix dry ingredients together by hand or with a stand mixer.
Add butter to dry ingredients and blend in completely.
Combine egg, cream and vanilla together.
Slowly pour the cream mixture into the dry ingredients until just blended.
Place dough on a floured surface and knead together a few times. Form into a flattened ball.
Cut dough in half and roll into two equal size rectangles (6 by 8).
On one rectangle, lightly mark off 3 by 3 rows to form 9 small rectangles. Use the back of a teaspoon to form an indentation in each rectangle.
Fill each well with a heaping tbsp of Rhubarb Strawberry Filling.
Carefully place the second rectangle on top of the filled piece.
Cut into 9 small rectangles, being careful to cut between the filled pockets. Use a bench scraper or knife to cut and move the scones to a parchment lined cookie sheet.
Spread a thin layer of cream on top of the scones and sprinkle with sugar.
Bake at 400° for about 15 minutes. Cool and enjoy.