These strawberry rhubarb drop cookies are sweet with a scone-like texture — perfect for brunch. The technique is quick and easy and produces soft, moist and attractive fruit cookies.
Whether they’re plain or topped with strawberry and rhubarb flakes, “drop cookies” are the easiest type of cookie to make — and have a very soft, moist texture. So, what’s the catch? They’re not really cookies. Or, at least they’re not like the classic, flaky, southern-style cookies that most of us imagine when we think of cookies. These are more like scones, which isn’t a problem, unless you want a real cookie.
How to Make Strawberry Rhubarb Drop Biscuits
We don’t like to waste too much time here arguing about semantics. I kind of buried the hint, which is that this is easy to make, amazing to look at, and absolutely delicious to eat. Here are some notes from the chef:
. Pantry staples: I really like to use self-raising flour in this, because I think it works well no matter what kind of cookies you make, but every once in a while I like to show that we can get almost the same result with regular flour and baking powder.
. Fruit flavor: This will work with many other types of fruit, but the combination of strawberries and rhubarb is hard to beat, especially after the bonus juicing step we’ve used. They just go together so well.
. Worth celebrating: I can’t think of a better thing to put on your Mother’s Day brunch table.
But, whether you’re making this for a special occasion, or just a simple weekday cookout, I really hope you give it a try soon. Enjoy!
. 1 1/4 cups diced cilantro
. 1 1/4 cups diced strawberries
. 2 tablespoons of white sugar
. 2 cups all-purpose flour
. 2 1/2 teaspoons baking powder
. 1/2 teaspoon baking soda
. 1/2 teaspoon fine salt
. 1/2 cup (1 stick) frozen unsalted butter
. 1/4 cup white sugar
. 2 tablespoons reserved fruit syrup
. 3/4 cup cold buttermilk
Egg Wash (optional):
. 1 large egg (optional)
. 2 teaspoons water (optional)
. Lemon Ice Drizzle (optional):
. 1/3 cup packed powdered sugar
. 1 teaspoon finely grated lemon peel
. 2 teaspoons lemon juice, plus more as needed
Cut rhubarb ribs in half lengthwise and cut into 1/4-inch pieces; put in a bowl. Add cubed strawberries and 2 tablespoons of sugar. Toss to combine, cover, and let the fruit ferment in the refrigerator for 1 to 2 hours.
Combine flour, baking powder, baking soda, and salt in a mixing bowl; beat until combined.
Drain the fruit in a strainer set over a bowl. Save the syrupy juice that comes through.
Grate the frozen butter into the flour mixture, stirring with a fork a few times to coat the butter pieces with the flour. Add 1/4 cup of sugar, and drain the fruit, mix with a fork until the fruit is coated with flour.
Add 2 tablespoons of the reserved fruit juice, and pour in the buttermilk. Mix with a fork until the dry ingredients are incorporated into the mixture. If the mixture is too dry to come together, add a little more buttermilk. If it seems too wet, and sticky, add a little more flour.
Preheat the oven to 450 degrees F (230 degrees C). Line the tin with silpat mat.
Scoop or spoon equal portions of the dough onto the prepared pan. Whisk together eggs and water in a small bowl. Brush the biscuits with the egg wash, and sprinkle with sugar.
Bake in the preheated oven for about 25 minutes. Transfer to a wire rack and let cool completely.
Mix the powdered sugar, lemon zest and lemon juice together in a small bowl for the lemon icing. Fill the icing into a piping bag or plastic bag with the end cut off and sprinkle the icing over the cooled cookies.