Description
These Rhubarb & Custard Scones combine a soft, buttery scone base infused with custard powder and a wonderfully tangy rhubarb compote. Perfectly golden and tender, these scones pair beautifully with clotted cream for a classic teatime treat with a fruity twist.
Ingredients
Scale
Scones
- 300g self-raising flour, plus extra for dusting
- 50g custard powder
- 1 tsp baking powder
- 50g caster sugar
- 95g cold unsalted butter, cut into cubes
- 150–175ml whole milk
- 1 egg, beaten
Rhubarb Compote
- 250g rhubarb, roughly chopped (or frozen rhubarb)
- 100g caster or granulated sugar
- 1 lemon, zested
- ½ tsp vanilla bean paste
- Drop of red food colouring gel (optional)
- 2 tbsp water (omit if using frozen rhubarb)
To Serve
- Clotted cream
Instructions
- Mix Dry Ingredients: In a large bowl, combine the self-raising flour, custard powder, ¼ tsp fine salt, baking powder, and caster sugar. Mix thoroughly to ensure even distribution of raising agents and flavorings.
- Incorporate Butter: Using your fingertips, rub the cold unsalted butter cubes into the dry ingredients until the mixture resembles fine breadcrumbs to create a crumbly texture essential for flaky scones.
- Add Milk and Form Dough: Gradually add the whole milk, mixing with your hands until a smooth dough forms. Use only as much milk as needed to bring the dough together without it becoming sticky.
- Roll and Chill Dough: On a lightly floured surface, gently roll the dough out to a 2cm thickness. Transfer the rolled dough to a baking tray lined with baking parchment. Cover and chill in the fridge for 30 minutes to 1 hour to firm up the dough for easier handling.
- Prepare Rhubarb Compote: While the dough chills, place the rhubarb, sugar, lemon zest, vanilla bean paste, and water (omit if using frozen rhubarb) in a large saucepan. Simmer over medium heat for 10-15 minutes, stirring occasionally, until the rhubarb softens and the mixture thickens. Add a drop of red food coloring if desired for a vibrant pink hue. Cool completely in a bowl.
- Preheat Oven: Heat the oven to 220°C (200°C fan)/gas mark 7. Prepare a baking tray lined with baking parchment.
- Cut Out Scones: Remove the chilled dough from the fridge. Using a 7cm round biscuit cutter, stamp out three to four scones from the dough and place them on the prepared tray, leaving 2cm gaps.
- Re-roll and Cut More Scones: Gather the remaining dough, roll out again to the same 2cm thickness, and stamp out as many scones as possible, about six in total. Place these on the tray as well.
- Brush with Egg Wash: Brush the tops of all scones with the beaten egg to ensure a golden, shiny finish during baking.
- Bake Scones: Bake the scones in the preheated oven for 10-12 minutes until they are puffed up and golden brown on top.
- Cool: Remove from oven and allow the scones to cool completely on the baking tray.
- Serve: Serve the scones with the cooled rhubarb compote and clotted cream. These scones are best enjoyed on the day they are made for optimal freshness and texture.
Notes
- Use cold butter to achieve the best flaky texture in your scones.
- Chilling the dough helps to firm it up and makes it easier to roll and cut out.
- If using frozen rhubarb, omit the water in the compote recipe as the rhubarb will release liquid during cooking.
- Add a drop of red food colouring to enhance the color of the rhubarb compote if desired.
- Brush scones with beaten egg for a beautiful golden shine.
- Best eaten on the day of baking to enjoy the freshest flavor and texture.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Baking
- Method: Baking
- Cuisine: British
Keywords: rhubarb scones, custard scones, British baking, teatime recipe, scones with rhubarb compote, clotted cream scones
