Description
Delicious scones combining the tartness of fresh rhubarb with the creamy richness of custard, perfect for any time of day.
Ingredients
Scale
- 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