The Sweet Symphony: Rhubarb Custard Scones Recipe Everyone Adores

Rhubarb custard scones spark pure culinary magic in my kitchen whenever spring arrives.

Sweet tartness dances through tender pastry layers with unexpected grace.

Local farmers market rhubarb inspires me to create something extraordinary.

Bakers who love rustic morning treats will adore this delightful recipe.

Soft crumbly textures meet creamy custard in a perfect harmony.

Comfort and creativity blend seamlessly in each delectable bite.

You cannot resist these irresistible scones that celebrate seasonal ingredients with pure passion.

Fun Twists for Your Rhubarb Custard Scones

• Ginger Rhubarb Scones: Add 1 teaspoon ground ginger to the dry ingredients and mix chopped crystallized ginger into the rhubarb compote for a warm, spicy kick.
• Almond Rhubarb Scones: Incorporate 1/2 cup ground almonds into the flour mixture and sprinkle sliced almonds on top before baking for a nutty crunch.
• Lavender Rhubarb Scones: Mix 1 tablespoon dried culinary lavender into the dry ingredients and garnish with lavender buds for a subtle floral note.
• Orange Zest Rhubarb Scones: Add fresh orange zest to the dough and include a splash of orange juice in the rhubarb compote for a bright, citrusy flavor profile.

Best Matches for Rhubarb Custard Scones

• Brew Rich Earl Grey Tea: Steep a classic Earl Grey with bergamot notes to complement the tangy rhubarb and creamy custard scones, providing a sophisticated and refreshing beverage pairing.
• Dollop Lavender-Infused Honey: Drizzle delicate lavender honey over the scones to enhance the sweet-tart flavor profile, adding a subtle floral dimension that elevates the overall taste experience.
• Match with Creamy Mascarpone: Spread smooth mascarpone cheese alongside the scones, creating a luxurious and velvety contrast to the rhubarb's vibrant tartness and the scone's buttery texture.

How to Keep Rhubarb Custard Scones Fresh

• Refrigerator Storage: Wrap scones individually in plastic wrap or place in an airtight container. Keep refrigerated for up to 3 days to maintain freshness and prevent drying out.
• Freezer Preservation: Carefully wrap each scone in plastic wrap, then place in a freezer-safe bag. Freeze for up to 1 month, ensuring they're protected from freezer burn.
• Room Temperature Holding: Store loosely covered at room temperature for 1-2 days in a cool, dry place. Keep away from direct sunlight to prevent staleness.
• Reheating Method: Warm scones in a preheated oven at 150°C for 5-7 minutes. Alternatively, use a microwave for 15-20 seconds, checking to avoid overheating and maintaining their delicate texture.

FAQs on Rhubarb Custard Scones

• What ingredients give these scones their unique flavor?

The custard powder and rhubarb compote create a distinctive sweet and tangy taste profile that sets these scones apart from traditional recipes.

• Can I make the rhubarb compote ahead of time?

Yes, you can prepare the rhubarb compote 2-3 days in advance and store it in the refrigerator until you’re ready to bake the scones.

• Is custard powder necessary for this recipe?

Custard powder adds richness and a subtle vanilla flavor, but you can substitute it with cornstarch and extra vanilla extract if needed.

• How do I know when the scones are perfectly baked?

Look for a golden brown color and a firm, slightly risen appearance. When gently tapped, they should sound hollow underneath.

Why Rhubarb Custard Scones Hit the Spot

• Create Seasonal Delight: Celebrate spring's bounty with these rhubarb-packed scones that transform a classic breakfast treat into a vibrant, fruity experience.
• Master Baking Skills: Learn a simple yet sophisticated technique of making scones with custard powder, which adds rich flavor and tender texture to your baking repertoire.
• Quick Kitchen Magic: Prepare a stunning homemade dessert in less than an hour, impressing family and friends with minimal culinary expertise required.
• Customize Your Treat: Experiment with different fruit compotes or adjust sweetness levels to make this recipe uniquely yours, perfect for personalized breakfast or afternoon tea.

What You’ll Need for Rhubarb Custard Scones

• Flour: The base of the scones that provides structure and texture.
• Custard Powder: Adds rich flavor and helps create a tender crumb.
• Salt: Enhances the overall taste of the scones.
• Baking Powder: Helps the scones rise and become light and fluffy.
• Sugar: Provides sweetness and helps with browning.

• Butter: Adds richness and creates a flaky texture in the scones.
• Milk: Helps bind the dough and provides moisture.
• Beaten Egg: Used for brushing the tops to create a golden brown finish.

• Rhubarb: The star ingredient that creates a tangy and vibrant fruit component.
• Sugar: Balances the tartness of the rhubarb and helps create a syrupy consistency.
• Vanilla: Adds depth of flavor to the compote.
• Water: Helps cook and soften the rhubarb (optional for frozen rhubarb).
• Food Colouring: Optional ingredient to enhance the visual appeal of the compote.

• Clotted Cream: Provides a rich and creamy accompaniment to the scones.

How to Make Rhubarb Custard Scones Step by Step

Step 1: Create Dry Mixture

Blend flour, custard powder, salt, baking powder, and sugar in a spacious mixing bowl until thoroughly combined.

Step 2: Incorporate Butter

Use fingertips to massage butter into the dry ingredients, transforming the mixture into a texture resembling delicate breadcrumbs.

Step 3: Form Soft Dough

Gradually introduce milk, gently kneading with hands to develop a smooth, cohesive dough. Adjust milk quantity as needed for perfect consistency.

Step 4: Prepare Dough Base

Dust work surface with flour and roll dough to approximately 2cm thickness. Transfer to parchment-lined baking tray and refrigerate for 30-60 minutes.

Step 5: Craft Rhubarb Compote

• Rhubarb
• Sugar
• Vanilla
• Water

Simmer for 10-15 minutes until mixture thickens and softens. For frozen rhubarb, omit water and consider adding food coloring.

Allow compote to cool completely.

Step 6: Preheat Oven

Set oven temperature to 220°C/200°C fan/gas 7.

Step 7: Shape Scones

Cut 7cm rounds from chilled dough, positioning them 2cm apart on parchment-lined tray.

Step 8: Maximize Dough Usage

Re-roll remaining dough scraps to create approximately 6 total scones.

Step 9: Prepare for Baking

Brush scone tops with beaten egg.

Step 10: Bake Golden Treats

Bake for 10-12 minutes until scones achieve beautiful golden-brown color.

Step 11: Serve and Enjoy

Cool scones on tray, then serve alongside rhubarb compote and luxurious clotted cream.

Tips for Fluffy Rhubarb Custard Scones

• Sift the flour carefully to prevent lumps and ensure a smooth, even texture in your scones. Chill the dough thoroughly to help maintain the scones' shape and create a flakier crust during baking. Work quickly when rubbing butter into the dry ingredients to keep it cold and create a lighter pastry. Use fresh, vibrant rhubarb for the compote to achieve a more intense, tangy flavor profile. Experiment with adding a pinch of ground ginger or orange zest to the dough for an extra flavor dimension that complements the rhubarb wonderfully.

Rhubarb Custard Scones Recipe

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4.7 from 23 reviews

• Total Time: 50 minutes to 1 hour and 27 minutes
• Yield: 8 1x

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Description

Luscious rhubarb custard scones blend British baking tradition with sweet-tart elegance. Buttery pastry studded with rosy rhubarb and silky custard promises a delightful morning treat you’ll savor with each delicate, crumbly bite.

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Ingredients

Scale 1x2x3x

Fruits and Vegetables:

• 300 grams (10.5 ounces) rhubarb, chopped

Dry Ingredients:

• 350 grams (12.3 ounces) self-raising flour
• 50 grams (1.8 ounces) custard powder
• 3 tablespoons caster sugar
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt

Dairy and Liquid Ingredients:

• 100 grams (3.5 ounces) unsalted butter, chilled and cubed
• 175 milliliters (6 fluid ounces) whole milk
• 1 medium egg (for glazing)
• 50 grams (1.8 ounces) caster sugar (for rhubarb compote)
• 1/2 teaspoon vanilla extract
• 2 tablespoons water
• Optional: drop of red food coloring

To Serve:

• Clotted cream

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Instructions

1. In a spacious mixing vessel, amalgamate dry components including flour, custard powder, salt, baking powder, and sugar until thoroughly integrated.
2. Delicately incorporate cold butter into the dry mixture using fingertips, creating a texture resembling fine, crumbly breadcrumbs.
3. Introduce milk incrementally, gently kneading to form a cohesive, smooth dough. Adjust milk quantity as needed to achieve optimal consistency.
4. Dust work surface with flour and roll dough to approximately 2cm thickness. Transfer to parchment-lined baking sheet and refrigerate for 30-60 minutes to enhance texture.
5. Prepare rhubarb compote by combining rhubarb, sugar, vanilla, and water in a saucepan. Simmer for 10-15 minutes until mixture reduces and thickens. For frozen rhubarb, omit water and consider optional food coloring. Allow compote to cool completely.
6. Heat oven to 220°C/200°C fan/gas 7, ensuring optimal baking temperature.
7. Using a 7cm circular cutter, precisely cut rounds from chilled dough and arrange on parchment-lined tray, maintaining 2cm spacing between scones.
8. Reshape remaining dough scraps to yield approximately 6 total scones.
9. Generously brush scone tops with beaten egg for golden, glossy finish.
10. Bake for 10-12 minutes until scones achieve rich, golden-brown coloration.
11. Allow scones to cool on baking tray, then serve accompanied by rhubarb compote and luxurious clotted cream.

Notes

• Chilling the dough helps prevent spreading and ensures a flakier texture, creating perfect layered scones.
• Use room temperature butter for easier mixing and more even distribution throughout the dough.
• Frozen rhubarb works brilliantly if fresh isn’t available, just drain excess liquid before cooking to maintain compote consistency.
• Customize the scones by swapping custard powder with vanilla extract or adding lemon zest for extra brightness.

• Prep Time: 30 minutes to 1 hour
• Cook Time: 20-27 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 290
• Sugar: 10g
• Sodium: 220mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 40mg