Reeise's Rhubarb Saturday scones

1 tsp. cinnamon
2 1/2 C. flour
1/2 C. sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
8 T. cold butter
2/3 C. heavy cream
1 egg
1/2 C. rhubarb, diced small
1/2 C. strawberries, diced small

Preheat 425 degrees. In a large food process, pulse together flour, sugar, baking powder, baking soda, salt, cinnamon and chunks of butter. Pulse until almost smooth. Add in egg and heavy cream. Pulse until a dough forms. 

Sprinkle flour on a large cutting board on your counter. Turn out your dough on board and add in the fruit until well combined. Sprinkle with more flour as needed. Once everything is combined, pat dough into a firm circle. Cut into 8 even triangles. 

Prepare large cookie sheet by spraying with cooking spray lightly and topping with a piece of parchment paper. Place triangles on pan. Bake for 15 minutes. You will know they are done once the scones are lightly brown all over. Cool on pan and store in a covered container. 

Serving Suggestions:
- Serve with butter on top.
- Serve with extra strawberries on top. Add a little whipped topping or ice cream and you have a wonderful dessert. 
- Serve on Saturday morning with your hot tea or coffee for breakfast. Your family will love you!