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.
Ingredients
Scale
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
Instructions
- In a spacious mixing vessel, amalgamate dry components including flour, custard powder, salt, baking powder, and sugar until thoroughly integrated.
- Delicately incorporate cold butter into the dry mixture using fingertips, creating a texture resembling fine, crumbly breadcrumbs.
- Introduce milk incrementally, gently kneading to form a cohesive, smooth dough. Adjust milk quantity as needed to achieve optimal consistency.
- 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.
- 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.
- Heat oven to 220°C/200°C fan/gas 7, ensuring optimal baking temperature.
- Using a 7cm circular cutter, precisely cut rounds from chilled dough and arrange on parchment-lined tray, maintaining 2cm spacing between scones.
- Reshape remaining dough scraps to yield approximately 6 total scones.
- Generously brush scone tops with beaten egg for golden, glossy finish.
- Bake for 10-12 minutes until scones achieve rich, golden-brown coloration.
- 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