Indulge in the delightful blend of tangy rhubarb and sweet strawberries with these easy-to-make Strawberry-Rhubarb Drop Scones. Perfect for breakfast or an afternoon snack, these scones offer a delicious twist on traditional flavors.

Ingredients:

2 1/2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons butter, cut into pieces
2 cups mixed diced rhubarb and strawberries
1 egg
1 egg yolk
1 cup buttermilk
Raw sugar for sprinkling (optional)

Directions:
 Preheat and Prepare: Set your oven to 400°F and line a baking sheet with parchment paper.
 Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking powder, and salt. Add butter and blend until the mixture looks like coarse meal.
 Add Fruits: Incorporate the diced rhubarb and strawberries into the flour mixture.
 Combine Wet Ingredients: In a separate bowl, whisk the egg, egg yolk, and buttermilk together, then pour into the dry ingredients. Stir until just combined.
 Form Scones: Drop large spoonfuls of the dough onto the prepared baking sheet. Flatten slightly and sprinkle with raw sugar if desired.
 Bake: Place in the oven and bake for about 20 minutes or until golden brown and slightly crispy at the edges.
 Cool: Allow the scones to cool on a wire rack before serving.

Enjoy these fresh and fruity scones as a delightful treat that pairs wonderfully with your morning coffee or tea.