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
Scale
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.
