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Rhubarb & Custard Scones

Rhubarb & Custard Scones
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Rhubarb & Custard Scones combine the tangy freshness of rhubarb with the creamy sweetness of custard, creating soft, moist scones perfect for breakfast or afternoon tea. These scones feature a unique flavor pairing with a tender, flaky texture and are easy to customize for dietary preferences.

Ingredients

Scale

Fresh Ingredients

  • 150g fresh rhubarb, trimmed and chopped
  • 25g caster sugar (to toss with rhubarb)
  • 25g cold butter, cubed
  • 1 egg (optional, for binding and glaze)
  • 150ml milk or buttermilk

Dry Ingredients

  • 300g self-raising flour
  • 30g custard powder (or prepared custard, adjust milk accordingly)
  • 30g caster sugar
  • 1 tsp baking powder

Instructions

  1. Prepare the Rhubarb: Trim and chop fresh rhubarb into small pieces, then toss with 25g caster sugar to soften the tartness. Set aside to marinate while you prepare the dough.
  2. Mix Dry Ingredients: In a large bowl, sift together self-raising flour, custard powder, caster sugar, and baking powder to ensure even distribution and a light texture.
  3. Cut in the Butter: Add cold, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until it resembles fine breadcrumbs, which creates flaky layers.
  4. Add Wet Ingredients: Whisk the egg (if using) with milk or buttermilk, then gradually pour into the flour mixture while gently mixing. Stir until just combined, ensuring the dough is soft but not sticky.
  5. Fold in the Rhubarb: Gently fold in the marinated rhubarb pieces into the dough to maintain a light texture without overmixing.
  6. Shape and Cut: Turn the dough out onto a floured surface and pat it into a rough round about 2cm thick. Use a round cutter to stamp out scone shapes and place them on a baking tray lined with parchment paper.
  7. Bake: Brush the tops of the scones lightly with milk or beaten egg for a golden finish. Bake in a preheated oven at 200°C (400°F) for 12-15 minutes until risen and lightly browned.

Notes

  • Keep ingredients, especially butter and liquids, cold for a flaky texture.
  • Do not overwork the dough to avoid tough scones.
  • Fresh rhubarb delivers the best flavor; if using frozen, thaw and drain excess moisture.
  • Choose a good-quality custard powder for richer taste or adjust liquid when using prepared custard.
  • Bake scones immediately after shaping for best rise.

Nutrition

Keywords: rhubarb, custard, scones, baking, breakfast, tea-time, dessert, tangy, creamy, soft scones

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