Delicious Rhubarb Custard Cream Scones
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Prep Time25 Mins
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Cook Time20 Mins
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Total Time45 Mins
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DifficultyModerate
These delightful scones showcase the classic British pairing of rhubarb and custard. Perfect for an afternoon tea in the garden, they can be enjoyed warm with a generous dollop of clotted cream.
Okay so lets get to the recipe instructions and ingredients now
Ingredients
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Instructions
Prepare the Dry Ingredients
In a large bowl, mix together the self-raising flour, custard powder, baking powder, and caster sugar. Add a pinch of fine salt (¼ tsp) to enhance the flavor.Incorporate the Butter
Add the cold, cubed unsalted butter to the dry ingredients. Using your fingertips, rub the butter into the mixture until it resembles fine breadcrumbs. This helps create a light texture in the scones.Form the Dough
Gradually pour in the milk, using your hands to bring the mixture together into a smooth dough. You may not need all the milk, so add it slowly until the dough holds together without being sticky.Roll and Chill the Dough
Lightly flour a surface and gently roll the dough out to a thickness of about 2cm. Transfer the rolled dough onto a baking tray lined with baking parchment. Cover the tray with cling film or a clean cloth and chill in the refrigerator for 30 minutes to firm up. If you want to prepare ahead, you can chill for up to 1 hour.Make the Rhubarb Compote
In a large saucepan, combine the chopped rhubarb, caster sugar, lemon zest, vanilla bean paste, and 2 tablespoons of water (omit water if using frozen rhubarb). Simmer over medium heat for 10-15 minutes, stirring occasionally, until the rhubarb has softened and thickened into a compote. If using frozen rhubarb, consider stirring in a drop of red food coloring to enhance the pink hue. Transfer the compote to a bowl and allow it to cool completely.Preheat the Oven
Preheat your oven to 220°C (200°C fan/gas mark 7) while you remove the chilled dough from the fridge.Cut Out the Scones
Line another baking tray with baking parchment. Use a 7cm round biscuit cutter to stamp out three or four scones from the dough. Place them on the prepared tray, ensuring there's a 2cm gap between each scone.Roll Out Remaining Dough
Gather any remaining dough, roll it out again to a thickness of 2cm, and cut out as many more scones as possible. You should aim for about six scones in total. Place these on the same baking tray.Brush with Egg
Use the beaten egg to brush the tops of all the scones, giving them a lovely golden color when baked.Bake the Scones
Bake in the preheated oven for 10-12 minutes, or until the tops are golden brown. Keep an eye on them to avoid overbaking.Cool and Serve
Once baked, remove the scones from the oven and allow them to cool completely on the tray. Serve them warm or at room temperature with the rhubarb compote and clotted cream for a delightful afternoon treat. Enjoy them on the same day for the best flavor and texture!
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