Rhubarb Scones
The perfect summer recipe for using up all those many stalks of fresh home-grown rhubarb. With a delcious vanilla undertone, giving a rhubarb and custard scones vibe.
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Servings: 10
EQUIPMENT
INGREDIENTS
- 450 g Self-raising Flour
- Pinch of Salt
- 2 tsp Baking Powder
- 50 g Butter or Margarine
- 50 g Caster Sugar (Superfine Sugar)
- 200 ml Milk
- 100 ml Plain Yoghurt (dairy, soya, coconut...)
- ½ tsp Vanilla Extract (optional)
- 100 g Rhubarb (fresh, chopped)
INSTRUCTIONS
- Pre-heat your oven to 220°c (200°c for fan-assisted oven, Gas Mark 7 or 425°F). Grease two baking sheets with a little butter and set aside.
- Sift the flour, salt and baking powder into a large bowl, holding the sift up to allow some air into them. Gently stir in the sugar.
- Using the tips of your fingers, rub in the margarine/butter to the dry ingredients, again lifting as you do to allow air in. Continue until you have a sandy consistency.
- Create a well in the middle. Whisk the milk, yoghurt and vanilla together before pouring into the well. Mix a little before adding the rhubarb Using your hands, gently bring the ingredients together to form a soft, slightly sticky dough.
- Turn out onto a floured work surface and gently knead together, before stretching the dough to about 2-3cm thickness.
- Using a cookie cutter of your choice, cut your scones out and place them onto your pre-greased baking sheets. The smaller your cutter the more scones you will get. Reform and stretch the dough as required to use all of the dough.
- Leave your scones to rest on the tray for about 10 minutes before brushing the tops with some extra milk.
- Bake in your pre-heated oven for 10 minutes. If you are making smaller scones, keep a close eye on them as you may need to reduce the baking time accordingly.
- Once cool enough to touch, transfer to a wire rack to cool completely or enjoy whilst still warm.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
- Please see my Tips for Success above for all my tips for achieving the perfect scones.
- Rhubarb Scones are best enjoyed the day they are baked, but they can be stored in an airtight container for a few days. You can also reheat them (in the microwave or toaster) to bring them back to life a little.
- Scones freeze very well. Pop them into a freezer bag and remove them one at a time, as required. Allow them to come to room temperature before serving. You can also reheat them (in the microwave or toaster) to bring them back to life a little.
- For tips on how to make your Rhubarb Scones vegan or free-from, see the Free-from & Vegan box below.
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