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Rhubarb & Custard Scones

Rhubarb & Custard Scones
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Rhubarb & Custard Scones combine the tart vibrancy of fresh rhubarb with the smooth creaminess of custard powder, creating a perfectly balanced scone that is tender, flaky, and irresistibly flavorful. Ideal for breakfast, tea time, or dessert, these easy-to-make scones offer a delightful pink hue and a golden finish, sure to impress with every bite.

Ingredients

Scale

Main Ingredients

  • 200g Fresh Rhubarb, washed and chopped into small pieces
  • 50g Custard Powder
  • 300g Self-Raising Flour
  • 75g Cold Butter, cubed
  • 50g Caster Sugar
  • 150ml Milk
  • 1 Large Egg (for dough and egg wash)

Instructions

  1. Prepare the Rhubarb: Wash and chop the rhubarb into small, even pieces to ensure even cooking and even distribution of its tangy flavor throughout the dough.
  2. Mix the Dry Ingredients: In a large bowl, combine the self-raising flour, custard powder, and caster sugar. Whisk these ingredients together until evenly mixed.
  3. Incorporate Butter: Add cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the mixture until it resembles fine breadcrumbs, which helps create a tender and flaky texture.
  4. Add Rhubarb and Combine Wet Ingredients: Fold the chopped rhubarb gently into the breadcrumb mixture. In a separate bowl, whisk the egg with the milk, then pour it into the dry mixture. Stir gently until just combined, being careful not to overwork the dough.
  5. Shape and Cut the Scones: Turn the soft dough onto a lightly floured surface. Press it out evenly to about 2cm thick, then use a round cutter to cut out scone rounds, leaving space between them to allow for rising during baking.
  6. Glaze and Bake: Brush the tops of the scones with the beaten egg to give them a shiny, golden finish. Bake in a preheated oven at 200°C (400°F) for 12-15 minutes, or until golden brown and risen.

Notes

  • Keep Butter Cold: Use chilled butter straight from the fridge to achieve flaky scones.
  • Handle Dough Gently: Mix just until combined to avoid dense or heavy scones.
  • Don’t Skip the Egg Wash: It provides a shiny, golden appearance to the baked scones.
  • Slice Rhubarb Fine: Smaller pieces spread the flavor evenly and prevent soggy spots.
  • Serve Warm: Enjoy freshly baked scones straight from the oven or gently reheated for best taste.

Nutrition

Keywords: rhubarb scones, custard scones, baked scones, easy scone recipe, spring baking, gluten-free scones, teatime treats

Find it online: https://dailydishez.com/rhubarb-custard-scones/