Description
Delightful Rhubarb & Custard Scones that blend tangy and sweet flavors.
Ingredients
Scale
- 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