Rhubarb scones

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Prep Time: 00:20
Servings: 6
Cooking Time: 00:15
  • 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
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.

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April 2023

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