Rhubarb and custard scones combine the tartness of rhubarb with the creamy sweetness of custard, creating a delightful treat that’s perfect for tea time or a cozy breakfast. With a light and fluffy texture, these scones offer a burst of flavor in every bite. Easy to make and absolutely delicious when served warm, they are a wonderful addition to any baker’s repertoire. Let’s dive into this delightful recipe!
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 8 scones
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 180
- Protein: 3g
- Carbohydrates: 28g
- Fat: 7g
- Fiber: 1g
- Sugar: 3g
- Sodium: 200mg
Why Make This Rhubarb & Custard Scones
Rhubarb & Custard Scones are not only a feast for the taste buds, but they also offer a visually appealing treat that’s perfect for gatherings or quiet mornings alike. The balance of tartness from the rhubarb and sweetness from the custard powder creates an irresistible flavor duo. Plus, they’re easy to whip up and can be enjoyed warm from the oven, making them a nostalgic comfort food that many love.
How to Make Rhubarb & Custard Scones
Making these delightful scones is a straightforward process, perfect for both novice and experienced bakers. Once you’ve gathered your ingredients, follow the simple directions below to enjoy a batch of freshly baked scones at home.
Ingredients:
- 250g all-purpose flour
- 75g unsalted butter
- 50g sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 150ml milk
- 100g rhubarb, chopped
- 50g custard powder
- 1 egg (for egg wash)
Directions:
Step 1: Preparation
Preheat your oven to 220°C (428°F). Prepare a baking tray by lining it with parchment paper to prevent sticking.
Step 2: Mixing
In a mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Whisk these dry ingredients together until they’re well mixed.
Step 3: Cutting in the Butter
Cut the unsalted butter into small cubes and add it to the dry mixture. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. This step is crucial for achieving that light scone texture.
Step 4: Combining Flavors
Stir in the chopped rhubarb and custard powder, mixing gently to distribute them throughout the flour mixture.
Step 5: Forming the Dough
Gradually pour in the milk, mixing until a soft dough forms. Be careful not to overwork the dough, as this can make your scones tough.
Step 6: Rolling Out the Dough
Turn the dough onto a floured surface. Gently knead it a couple of times, then roll it out to about 2-3 cm thick.
Step 7: Cutting the Scones
Use a round cutter to cut out the scones from the dough. Place them on the prepared baking tray, leaving space between each one for spreading.
Step 8: Applying the Egg Wash
Brush the tops of the scones with the beaten egg. This will give them a nice glaze as they bake.
Step 9: Baking
Bake in the preheated oven for 12-15 minutes, or until they are golden brown. The aroma will fill your kitchen, inviting everyone to enjoy them warm.
Step 10: Serving
Serve the scones warm with a dollop of cream for an indulgent treat.
How to Serve Rhubarb & Custard Scones
These scones are best enjoyed warm, straight from the oven. Serve them with a side of clotted cream or butter for spreading. A cup of tea or coffee complements them beautifully, making them an excellent choice for afternoon tea or brunch gatherings.
How to Store Rhubarb & Custard Scones
To store your scones, allow them to cool completely, then place them in an airtight container. They can be kept at room temperature for up to 2 days or refrigerated for up to a week. For longer storage, wrap them in plastic wrap and freeze for up to 3 months. Simply reheat in the oven to restore their warmth and freshness.
Expert Tips for Perfect Rhubarb & Custard Scones
- Use Cold Ingredients: Ensure your butter and milk are cold to help achieve a fluffy texture.
- Don’t Overwork the Dough: Gently mix and knead the dough to prevent toughness.
- Substitutions: If fresh rhubarb is unavailable, you can use frozen rhubarb — just thaw and drain it before adding to the mixture.
- Add Zest: For an extra burst of flavor, consider adding a teaspoon of lemon or orange zest to the dough.
Delicious Variations
- Add Spices: Incorporate a pinch of cinnamon or nutmeg to the dry ingredients.
- Nuts & Seeds: Mix in some chopped nuts like walnuts or pecans for added crunch.
- Cheese Twist: For a savory version, substitute the sugar with cheese for herby scones.
Frequently Asked Questions
-
Can I make these scones in advance?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. -
What if I don’t have custard powder?
You can substitute custard powder with vanilla pudding mix for a similar flavor. -
Can I use other fruits?
Certainly! Try using strawberries or peaches alongside or instead of rhubarb for a different taste. -
What if my scones are too dry?
If your dough seems dry, add a little more milk, a teaspoon at a time. -
How do I know when they’re done baking?
The scones should have a golden-brown color and spring back slightly when touched.
Conclusion
Rhubarb & Custard Scones are a delightful and easy recipe that brings warmth and comfort to your kitchen. Their buttery, tender texture paired with the sweet and tart flavors makes them a favorite for any occasion. Try these scones out today, and enjoy the delicious results that will surely impress friends and family alike! Happy baking!
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Rhubarb and Custard Scones
- Total Time: 30
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Delightful scones combining the tartness of rhubarb with the creamy sweetness of custard, perfect for tea time or breakfast.
Ingredients
- 250g all-purpose flour
- 75g unsalted butter
- 50g sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 150ml milk
- 100g rhubarb, chopped
- 50g custard powder
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 220°C (428°F) and line a baking tray with parchment paper.
- In a mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar.
- Cut the unsalted butter into small cubes and rub it into the dry mixture until it resembles breadcrumbs.
- Stir in the chopped rhubarb and custard powder gently.
- Gradually pour in the milk, mixing until a soft dough forms.
- Turn the dough onto a floured surface and gently knead it a couple of times, then roll it out to about 2-3 cm thick.
- Use a round cutter to cut out scones and place them on the prepared baking tray.
- Brush the tops of the scones with the beaten egg.
- Bake for 12-15 minutes, or until golden brown.
- Serve warm with a dollop of cream.
Notes
Serve with clotted cream or butter. Store in an airtight container at room temperature for 2 days or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 15
- Category: Snack
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
