Rhubarb & Custard Scones combine the tartness of fresh rhubarb with the creamy richness of custard, creating a delightful treat perfect for any time of day. These scones are a beautiful blend of flavors and textures, offering a crunchy exterior that gives way to a soft, tender crumb. Whether you enjoy them for breakfast, as an afternoon snack, or at a gathering with friends, these scones are sure to impress and satisfy.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 8 scones
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 200
- Protein: 4g
- Carbohydrates: 30g
- Fat: 8g
- Fiber: 1g
- Sugar: 5g
- Sodium: 150mg
Why Make This Rhubarb & Custard Scones
These Rhubarb & Custard Scones bring together the vibrant and slightly tangy flavor of rhubarb with a smooth, custard-like sweetness. The unique combination not only offers a wonderful contrast but also showcases seasonal ingredients beautifully. They are easy to whip up, making them a perfect choice for both novice bakers and seasoned pros. These scones are great for afternoon tea or as a charming addition to any brunch spread. Plus, they fill your kitchen with an inviting aroma that’s hard to resist!
How to Make Rhubarb & Custard Scones
Ingredients:
- 250g all-purpose flour
- 70g cold butter, cubed
- 50g sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 150ml milk
- 100g rhubarb, chopped
- 50g custard powder
- 1 egg, beaten (for glazing)
Directions:
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Step 1: Preheat the Oven
Preheat your oven to 220°C (428°F) to ensure it reaches the right temperature while you prepare your dough.
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Step 2: Prepare the Dry Ingredients
In a bowl, combine the flour, baking powder, sugar, and salt. Mixing these dry ingredients first will help to distribute the leavening agents evenly throughout the dough.
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Step 3: Incorporate the Butter
Add the cold butter cubes to the dry mixture and use your fingertips to rub the butter into the flour until it resembles breadcrumbs. This step is crucial for creating flaky scones.
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Step 4: Add the Rhubarb and Custard
Stir in the chopped rhubarb and custard powder until they are evenly mixed. The rhubarb will add a lovely tart flavor, while the custard powder brings a sweetness that balances it perfectly.
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Step 5: Combine with Milk
Gradually add the milk to the mixture, stirring gently until a soft dough forms. Take care not to overwork the dough; it should be soft but not sticky.
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Step 6: Knead the Dough
Turn the dough onto a floured surface and gently knead it a few times until it holds together. Be cautious to keep the kneading to a minimum for tender scones.
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Step 7: Shape the Scones
Roll the dough out to about 2.5cm thick and cut out scones using a round cutter. Press straight down without twisting to ensure they rise evenly.
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Step 8: Prepare for Baking
Place the scones on a baking sheet lined with parchment paper and brush the tops with the beaten egg. This will give them a lovely golden color when baked.
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Step 9: Bake
Bake for 12-15 minutes or until they are golden brown and have risen nicely. Keep an eye on them, as baking times can vary slightly depending on your oven.
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Step 10: Cool and Serve
Allow the scones to cool slightly on a wire rack before serving, so they maintain their lovely texture.
How to Serve Rhubarb & Custard Scones
Serve these delightful scones warm with clotted cream or butter for a rich complement to their flavor. They pair wonderfully with a cup of tea or coffee. You can also sprinkle some icing sugar on top for a touch of sweetness and decoration.
How to Store Rhubarb & Custard Scones
Store any leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones before baking. Simply place them in a single layer on a baking tray, freeze until solid, then transfer them to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the baking time.
Expert Tips for Perfect Rhubarb & Custard Scones
- Use fresh rhubarb for the best flavor—if you can’t find it, frozen rhubarb can work in a pinch.
- Ensure that your butter is cold to create that desired flaky texture.
- Avoid overmixing the dough; the key to light scones is to handle the dough gently.
- Experiment with adding spices like cinnamon or nutmeg for an extra layer of flavor.
Delicious Variations
- Substitute chopped strawberries for rhubarb for a sweeter twist.
- Add in some nuts, such as walnuts or almonds, for an interesting crunch.
- Replace the custard powder with vanilla pudding mix for a slightly different flavor profile.
Frequently Asked Questions
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Can I use frozen rhubarb?
Yes, frozen rhubarb can be used. Just make sure to thaw and drain excess moisture before adding it to the mix to prevent soggy scones. -
What can I substitute for all-purpose flour?
You can use whole wheat flour or a gluten-free flour blend. Note that this may alter the texture slightly. -
How can I tell when scones are done?
Scones should be golden brown on top and firm to the touch when ready. You can also use a toothpick to check for doneness; it should come out clean. -
Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to a day before baking. This can actually enhance the flavor. -
What’s the best way to reheat scones?
Reheat scones in a preheated oven at 180°C (350°F) for about 5-10 minutes for the best results.
Conclusion
These Rhubarb & Custard Scones are a delightful treat that beautifully marries tart and sweet flavors. Perfect for any occasion, they are simple to make and sure to be a hit among family and friends. So gather your ingredients, preheat your oven, and enjoy the delightful experience of baking—and savoring—this scrumptious recipe. Enjoy your baking adventure!
PrintRhubarb & Custard Scones
- Author: hannah-belssy
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Delicious scones combining the tartness of fresh rhubarb with the creamy richness of custard, perfect for any time of day.
Ingredients
- 250g all-purpose flour
- 70g cold butter, cubed
- 50g sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 150ml milk
- 100g rhubarb, chopped
- 50g custard powder
- 1 egg, beaten (for glazing)
Instructions
- Preheat your oven to 220°C (428°F).
- In a bowl, combine the flour, baking powder, sugar, and salt.
- Add the cold butter cubes and rub them into the flour until it resembles breadcrumbs.
- Stir in the chopped rhubarb and custard powder.
- Gradually add the milk, stirring gently until a soft dough forms.
- Turn the dough onto a floured surface and knead gently.
- Roll the dough out to about 2.5cm thick and cut out scones using a round cutter.
- Place the scones on a baking sheet lined with parchment paper and brush with beaten egg.
- Bake for 12-15 minutes until golden brown.
- Cool slightly on a wire rack before serving.
Notes
Serve warm with clotted cream or butter. Can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bakery
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg