Description
Delightful scones combining the tartness of rhubarb with the creamy sweetness of custard, perfect for tea time or breakfast.
Ingredients
Scale
- 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