If you have a soft spot for scones that strike the perfect balance between tangy and creamy, you are about to fall head over heels with this Rhubarb & Custard Scones Recipe. Each bite offers tender, flaky scone dough layered with the bright, slightly tart flavor of roasted rhubarb and a luscious swirl of rich custard that melts in your mouth. These scones turn an ordinary teatime into something wonderfully special, bringing warmth and sweetness together in the most delightful way.
Ingredients You’ll Need
The beauty of the Rhubarb & Custard Scones Recipe lies in its simple but thoughtful selection of ingredients. Each component plays a key role in creating the scones’ perfect texture, mellow sweetness, and lovely golden finish.
- All-Purpose Flour: Provides the structure and crumb for tender, flaky scones.
- Baking Powder: Adds a gentle lift to keep scones light and airy.
- Salt: Enhances all the flavors and balances the sweetness.
- Granulated Sugar: Sweetens without overpowering, giving just the right touch to the dough.
- Unsalted Butter: Cold and cubed, it’s the secret to crumbly, buttery goodness.
- Milk: Moistens the dough and helps bring everything together smoothly.
- Vanilla Extract: Infuses subtle warmth that complements both custard and rhubarb beautifully.
- Rhubarb: Chopped and roasted for a tender, tangy burst that cuts through the richness.
- Custard: Thick and spoonable, it swirls through the dough adding creamy sweetness.
- Egg (Optional): For brushing, giving a glossy, golden finish.
How to Make Rhubarb & Custard Scones Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by heating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This setup ensures your scones bake evenly and don’t stick, making cleanup a breeze later on.
Step 2: Mix the Dry Ingredients and Incorporate Butter
In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined. Then, cut in your cold, cubed butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs. This step is crucial for that crumbly texture you crave in a scone.
Step 3: Roast the Rhubarb to Perfection
While your dry mixture waits, roast the chopped rhubarb at 375°F for about 10–15 minutes until tender but not mushy. Roasting brings out its natural sweetness and softens its tart bite, setting the stage for a perfect flavor balance inside your scones. Let it cool completely before adding it to the batter.
Step 4: Combine Wet Ingredients and Gently Fold in Rhubarb and Custard
Pour the milk and vanilla extract into the dry mixture and stir gently until just combined—avoid over-mixing to keep the scones light. Then, carefully fold in the cooled roasted rhubarb pieces. Dollop spoonfuls of thick custard into the dough and give it a gentle swirl; do this delicately so you get lovely ribbons of custard throughout without fully blending it in.
Step 5: Shape and Cut Your Dough
Turn your dough onto a lightly floured surface and pat it into a round disc about 1-inch thick. Cut this disc into 8 equal wedges for even baking. Place the wedges on your prepared baking sheet and brush them with milk or a beaten egg to achieve that irresistible golden glaze.
Step 6: Bake Until Golden and Delicious
Pop the tray into your preheated oven and bake the scones for 18–22 minutes. You’ll know they’re ready when their tops are beautifully golden and their edges slightly crisp. Let them cool slightly on a wire rack to finish setting up while still warm and inviting.
Step 7: Serve Your Rhubarb & Custard Scones
Serve these scones warm, straight from the oven, with extra custard on the side or a pat of butter or cream. The contrast of warm, flaky scone and creamy custard makes for a teatime treat you’ll want to share again and again.
How to Serve Rhubarb & Custard Scones Recipe
Garnishes
A simple dusting of powdered sugar adds a touch of elegance and gentle sweetness that complements the tangy rhubarb and creamy custard. Fresh mint leaves also bring a pop of color and a refreshing scent that pairs beautifully with the scones.
Side Dishes
For a well-rounded treat, serve your scones alongside a pot of fragrant tea such as Earl Grey or chamomile. Fresh berries or a bowl of whipped cream can also add layers of texture and freshness to round out the experience.
Creative Ways to Present
Try stacking 2 scones with a generous spoonful of custard and a few roasted rhubarb pieces in between for an irresistible mini dessert sandwich. Alternatively, slice the scones in half and toast them lightly before adding butter or lemon curd for a delicious twist.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, wrap them tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. This keeps the scones moist without becoming soggy.
Freezing
For longer storage, the scones freeze beautifully. Wrap each scone individually in plastic wrap and place them in a freezer bag. They will keep well for up to 3 months and retain most of their fresh-baked texture.
Reheating
To enjoy your scones later, simply reheat them in a preheated oven at 350°F (175°C) for about 8–10 minutes. This revives their crunch and warmth perfectly. Avoid microwaving to keep the texture flaky and avoid sogginess.
FAQs
Can I use frozen rhubarb for this recipe?
Absolutely! Just thaw and drain any excess liquid before roasting to prevent your dough from becoming too wet. Frozen rhubarb works just as well in the Rhubarb & Custard Scones Recipe.
Is it possible to make these scones dairy-free?
Yes, swap out the butter for a cold dairy-free alternative and use a plant-based milk like almond or oat milk. The flavors will still shine through beautifully!
Can I prepare the dough in advance?
You can mix the dough up to the point before adding custard and rhubarb, then cover and chill it overnight. Add the custard and rhubarb just before shaping and baking for fresh scones.
What’s the best way to achieve that custard swirl effect?
Dollop small spoonfuls of thick, spoonable custard over the dough and lightly swirl it with a knife or spatula. Avoid stirring too much so you maintain distinct ribbons of custard throughout.
Can I add other fruits instead of rhubarb?
Definitely! Strawberries, raspberries, or even finely chopped apples pair well with custard and can be used in place of rhubarb for a different but equally delicious spin.
Final Thoughts
I can’t recommend this Rhubarb & Custard Scones Recipe enough for anyone looking to brighten their teatime or weekend brunch. With a few straightforward ingredients and simple steps, you’ll create scones that feel like a true indulgence—warm, tender, and absolutely bursting with flavor. So go ahead, give it a try, and enjoy the cozy, comforting magic these scones bring to your table.
Print
Rhubarb & Custard Scones Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 scones
- Category: Baked Goods
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
These Rhubarb & Custard Scones are a delightful twist on a classic treat, combining the tartness of roasted rhubarb with the creamy sweetness of custard swirled into soft, golden scones. Perfectly tender and lightly sweetened, these scones make an ideal teatime indulgence or breakfast treat.
Ingredients
Dry Ingredients
- 2 1/2 cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1/4 cup Granulated Sugar
Wet Ingredients
- 1/2 cup Unsalted Butter, cold and cubed
- 3/4 cup Milk (plus extra for brushing)
- 1 teaspoon Vanilla Extract
- 1 Egg (optional, for brushing)
Additional Ingredients
- 1 cup Rhubarb, chopped and roasted
- 1/2 cup Custard, thick and spoonable
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the scones.
- Mix Dry Ingredients and Cut in Butter: In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Roast the Rhubarb: Spread chopped rhubarb on a baking tray and roast at 375°F (190°C) for 10 to 15 minutes until tender. Once roasted, allow it to cool completely before mixing into the dough.
- Combine Wet Ingredients and Fold in Rhubarb: Stir milk and vanilla extract into the dry mixture just until combined. Gently fold in the cooled roasted rhubarb. Then dollop spoonfuls of custard into the dough and lightly swirl it through to create a marbled effect.
- Shape and Cut the Dough: Turn the dough out onto a floured surface and shape it into a disc about 1 inch thick. Using a sharp knife or bench scraper, cut the dough into 8 wedges. Place them spaced apart on the prepared baking sheet. Brush the tops with milk or whisked egg for a golden finish.
- Bake the Scones: Bake the scones in the preheated oven for 18 to 22 minutes or until they are puffed, golden brown, and cooked through. Remove from the oven and allow them to cool slightly on a wire rack.
- Serve Warm: Enjoy your Rhubarb & Custard Scones warm with extra custard, butter, or cream for a luscious treat.
Notes
- Ensure the butter is very cold to create a tender, flaky texture in the scones.
- Do not overmix the dough; the scones should be just combined to keep them light and fluffy.
- If custard is too runny, refrigerate it beforehand to help it hold shape when swirling into the dough.
- Serve scones the day they are baked for the best texture and flavor.
- Rhubarb can be roasted ahead of time and refrigerated until ready to use.
