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Prep Time: 00:20
Servings: 6
Cooking Time: 00:15
Ingredients
- 250g - rhubarb, cleaned and finely chopped
- 30ml - castor sugar
- 5ml - vanilla extract
- 500ml - cake flour
- 10ml - baking powder
- 125ml - castor sugar
- 125ml - milk
- 125ml - cream
Method
Buttery and flaky, and always a winner!
Preheat the oven 180°C.
Place the rhubarb, castor sugar and vanilla extract in a mixing bowl and combine well.
Combine the cake flour, baking powder and castor sugar in a mixing bowl. Hollow the centre and pour in the milk and cream, then stir until just mixed. Turn out onto a floured surface and add the rhubarb pieces, kneading until mixed.
Roll out the dough to a thickness of 3cm. Press out rounds with a cookie cutter and arrange the raw scones on a greased baking tray. Brush with beaten egg and bake for 10 to 15 minutes, or until risen and golden brown.
Place the rhubarb, castor sugar and vanilla extract in a mixing bowl and combine well.
Combine the cake flour, baking powder and castor sugar in a mixing bowl. Hollow the centre and pour in the milk and cream, then stir until just mixed. Turn out onto a floured surface and add the rhubarb pieces, kneading until mixed.
Roll out the dough to a thickness of 3cm. Press out rounds with a cookie cutter and arrange the raw scones on a greased baking tray. Brush with beaten egg and bake for 10 to 15 minutes, or until risen and golden brown.
