Are you craving a delightful treat that seamlessly blends tangy and sweet flavors? Look no further than Rhubarb & Custard Scones! This scrumptious variation on the traditional British scone combines the natural tartness of rhubarb with the creamy richness of custard, resulting in a heavenly pastry experience. The appeal of these scones lies not only in their unique flavor profile but also in their ease of preparation. Whether you’re hosting a brunch, planning an afternoon tea party, or simply treating yourself to a cozy snack, these scones will undoubtedly impress.
With minimal effort in the kitchen, you can enjoy warm, buttery scones with the perfect balance of sweetness and tartness. The comforting aroma that wafts through your home as these scones bake is simply irresistible. Plus, they are incredibly versatile; serve them with a dollop of butter or even an extra spoonful of custard for a luxurious treat. Let’s dive into the simple yet rewarding process of making Rhubarb & Custard Scones!
Why You’ll Love This Rhubarb & Custard Scones
- Unforgettable Flavor: The combination of tart rhubarb and creamy custard creates a distinctive flavor that keeps your taste buds wanting more.
- Perfect for Any Occasion: These scones are ideal for breakfast, brunch, or even as an afternoon snack with tea.
- Quick to Prepare: With just a few simple steps, you can whip up these delicious scones in no time.
- Homemade Goodness: Nothing beats the satisfaction of baking from scratch and enjoying freshly baked scones right out of the oven.
- Impressive and Delicious: Serve them to guests, and they’ll think you spent hours in the kitchen!
Preparation Phase & Tools to Use
Before you embark on making your Rhubarb & Custard Scones, it’s essential to prepare your kitchen and gather the necessary tools and ingredients. Start by preheating your oven to 400°F (200°C) and lining a baking tray with parchment paper to prevent sticking and ensure easy cleanup.
You’ll need a mixing bowl for combining the dry ingredients and another for the wet ones. A pastry cutter or your fingers will help you mix the butter into the flour mixture until it resembles coarse crumbs. Ensure you have measuring cups and spoons for accurate ingredient measurements and a clean surface for rolling out the dough. A sharp knife or scone cutter will be necessary for shaping your scones. Finally, don’t forget about a wire rack to cool your baked goods evenly!
Ingredients
- 1 cup Rhubarb Stalks, finely chopped
- 2 1/2 cups Plain Flour
- 2 teaspoons Baking Powder
- 1/2 cup Unsalted Butter, cold and cubed
- 1/3 cup Caster Sugar
- 1/4 teaspoon Salt
- 2 large Eggs, divided
- 1/2 cup Milk
- 1 teaspoon Vanilla Extract
- 1/2 cup Custard, thick consistency
- 1 teaspoon Lemon Zest
Instructions
Step 1: Preheat Your Equipment
Start by setting your oven to 400°F (200°C). It’s important to have your oven ready so that it reaches the proper temperature by the time your scones are assembled and ready to bake. Also, line a baking tray with parchment paper to make transferring and baking your scones simpler.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the plain flour, caster sugar, baking powder, salt, and lemon zest. The lemon zest adds a refreshing zing that will enhance the overall flavor of your scones. Using a pastry cutter or your fingers, gently cut the cold, cubed butter into the flour mixture until it resembles coarse breadcrumbs. This step is crucial for achieving the light, flaky texture that makes scones enjoyable.
Step 3: Combine the Wet Ingredients
In another bowl, whisk together one of the large eggs, milk, and vanilla extract. The vanilla brings a nice depth of flavor to complement the scones’ sweetness. Stir this wet mixture into the flour mixture gently until just combined. Be careful not to overmix, as this could lead to tougher scones.
Step 4: Incorporate Rhubarb and Custard
Now it’s time to fold in the chopped rhubarb and custard. Gently stir these into the dough using a spatula, being careful to preserve the delicate textures. Once combined, turn the dough out onto a floured surface and pat it into a uniform thickness of about 1 inch. This method ensures even baking and proper rise.
Step 5: Cut and Bake
Using a sharp knife or a scone cutter, cut the dough into your desired shape, whether wedges or rounds. Place the scones onto the prepared baking tray, leaving space between them for expansion while baking. Brush the tops with a beaten egg for a beautiful golden finish. Bake the scones in your preheated oven for 18–20 minutes. They should be golden brown on top and fragrant.
Step 6: Cool and Serve
Once baked, remove the scones from the oven and let them cool for a few minutes on the tray before transferring them to a wire rack. The scones are best served warm but can also be enjoyed at room temperature. For an extra touch, serve with butter or a generous spoonful of custard.
Variations
- Protein: Add a handful of cooked bacon or diced ham for a savory twist.
- Vegetables: Substitute or add different fruits like strawberries, blueberries, or even apples alongside the rhubarb.
- Spices: Experiment by adding spices such as cinnamon or nutmeg for a warm flavor—perfect for colder days.
Cooking Notes
- Ensure your butter is cold; this is key to achieving the flakiness of your scones.
- Handle the dough as little as possible to keep it light and tender.
- Store leftover scones in an airtight container to maintain their freshness for a couple of days.
Serving Suggestions
- Pair with a warm cup of tea or coffee for a delightful afternoon snack.
- Enjoy with clotted cream or a spread of your favorite jam for added flavor.
Tips
- For an extra touch of sweetness, drizzle honey over the warm scones before serving.
- Experiment with different types of custard—chocolate or vanilla work wonderfully too!
- Try freezing the unbaked scones; just bake them straight from the freezer, adding a few extra minutes to the baking time.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Nutritional Information
- Calories: Approximately 250 per scone
- Protein: 4g
- Sodium: 250mg
FAQs
Can I use frozen rhubarb for this recipe?
Yes, frozen rhubarb works well! Just make sure to thaw and drain excess moisture before adding it to the dough.
How can I make these scones vegan?
You can replace the eggs with flax eggs and use plant-based butter and milk for a vegan-friendly version.
How should I store leftover scones?
Store leftover scones in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
Can I make the dough ahead of time?
Yes! You can prepare the dough, cut into shapes, and freeze it. Just bake them directly from the freezer when you’re ready.
Conclusion
Rhubarb & Custard Scones are a delightful treat that everyone should try at least once! Their warm, buttery, and tangy flavor combination will make them a hit at brunch or any occasion. This recipe is simple enough for anyone to create, and it’s always satisfying to bake from scratch. Remember, these scones are at their best when enjoyed warm, so don’t hesitate to pop them in the oven whenever you’re in need of comfort or a delicious snack. We encourage you to experiment with different variations, and as always, please share your thoughts and experiences in the comments below. Happy baking!
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Rhubarb & Custard Scones
- Total Time: 40 minutes
- Yield: Approximately 8 scones 1x
Description
Delightful Rhubarb & Custard Scones that blend tangy and sweet flavors.
Ingredients
- 1 cup Rhubarb Stalks, finely chopped
- 2 1/2 cups Plain Flour
- 2 teaspoons Baking Powder
- 1/2 cup Unsalted Butter, cold and cubed
- 1/3 cup Caster Sugar
- 1/4 teaspoon Salt
- 2 large Eggs, divided
- 1/2 cup Milk
- 1 teaspoon Vanilla Extract
- 1/2 cup Custard, thick consistency
- 1 teaspoon Lemon Zest
Instructions
- Start by setting your oven to 400°F (200°C). It’s important to have your oven ready so that it reaches the proper temperature by the time your scones are assembled and ready to bake. Also, line a baking tray with parchment paper to make transferring and baking your scones simpler.
- In a large mixing bowl, combine the plain flour, caster sugar, baking powder, salt, and lemon zest. The lemon zest adds a refreshing zing that will enhance the overall flavor of your scones. Using a pastry cutter or your fingers, gently cut the cold, cubed butter into the flour mixture until it resembles coarse breadcrumbs. This step is crucial for achieving the light, flaky texture that makes scones enjoyable.
- In another bowl, whisk together one of the large eggs, milk, and vanilla extract. The vanilla brings a nice depth of flavor to complement the scones’ sweetness. Stir this wet mixture into the flour mixture gently until just combined. Be careful not to overmix, as this could lead to tougher scones.
- Now it’s time to fold in the chopped rhubarb and custard. Gently stir these into the dough using a spatula, being careful to preserve the delicate textures. Once combined, turn the dough out onto a floured surface and pat it into a uniform thickness of about 1 inch. This method ensures even baking and proper rise.
- Using a sharp knife or a scone cutter, cut the dough into your desired shape, whether wedges or rounds. Place the scones onto the prepared baking tray, leaving space between them for expansion while baking. Brush the tops with a beaten egg for a beautiful golden finish. Bake the scones in your preheated oven for 18–20 minutes. They should be golden brown on top and fragrant.
- Once baked, remove the scones from the oven and let them cool for a few minutes on the tray before transferring them to a wire rack. The scones are best served warm but can also be enjoyed at room temperature. For an extra touch, serve with butter or a generous spoonful of custard.
Notes
Ensure your butter is cold and handle the dough as little as possible to keep it light and tender.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack
Nutrition
- Calories: 250 kcal
- Sodium: 250 mg
- Protein: 4 g