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If you adore the comforting charm of classic scones but crave a twist that truly surprises your taste buds, this Rhubarb & Custard Scones Recipe is an absolute delight to try. Bursting with tart, juicy rhubarb and luscious creamy custard folded into tender, golden scones, every bite feels like a sunny afternoon teatime hug. The gentle lemon zest adds a whisper of brightness, perfectly balancing the richness, making these scones irresistibly flaky and flavorful. Whether you’re baking for a cozy breakfast or a special treat with friends, this Rhubarb & Custard Scones Recipe will quickly become one of your favorites to savor again and again.
Ingredients You’ll Need
These ingredients are wonderfully simple yet combine to create a scone that is moist, flaky, and packed with bursts of sweet-tart rhubarb and creamy custard. Each component plays a vital role—flour and baking powder for that tender crumb, butter for richness, and eggs with milk for just the right texture and lift.
- Rhubarb Stalks: 1 cup finely chopped, bringing tart juiciness that contrasts beautifully with the custard.
- Plain Flour: 2 1/2 cups, the essential foundation for a delicate but sturdy scone structure.
- Baking Powder: 2 teaspoons, your secret to light, fluffy scones that rise perfectly.
- Unsalted Butter: 1/2 cup cold and cubed, for rich, flaky layers that melt in your mouth.
- Caster Sugar: 1/3 cup, adding a subtle sweetness that enhances the rhubarb’s tartness.
- Salt: 1/4 teaspoon, to balance flavors and deepen taste complexity.
- Eggs: 2 large, divided, to bind ingredients and brush for a golden, shiny finish.
- Milk: 1/2 cup, for moisture and tenderness in the crumb.
- Vanilla Extract: 1 teaspoon, to round out the flavor profile with warmth and aroma.
- Custard: 1/2 cup thick consistency, folded into the dough for creamy pockets of sweetness.
- Lemon Zest: 1 teaspoon, providing a fresh zing that lifts all the flavors beautifully.
How to Make Rhubarb & Custard Scones Recipe
Step 1: Prepare Your Oven and Baking Tray
Start by setting your oven to 400°F (200°C) to ensure it’s hot enough for scones to rise properly and develop that irresistible golden crust. Line a baking tray with parchment paper for easy cleanup and to prevent sticking—this little prep step saves so much hassle later on.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the plain flour, caster sugar, baking powder, salt, and the fresh lemon zest. This dry mix creates the perfect base, where the lemon zest infuses a hint of brightness that will illuminate the scones with every bite.
Step 3: Cut in the Butter
Introduce the cold, cubed unsalted butter into your flour mixture, using your fingertips or a pastry cutter to work it in until the mixture resembles coarse crumbs. This step is crucial for flaky scones, where pockets of butter melt during baking and create tender layers.
Step 4: Mix the Wet Ingredients and Combine
In a separate bowl, whisk one of the eggs with the milk and vanilla extract. Pour this liquid gently into the dry ingredients and stir just until everything comes together to form a soft dough—overmixing will make the scones tough, so keep it gentle.
Step 5: Fold in Rhubarb and Custard
Carefully fold in the finely chopped rhubarb and spoonfuls of the thick custard into the dough. These additions are the heart of the Rhubarb & Custard Scones Recipe, ensuring delightful bursts of tartness and creamy sweetness blend right into each scone.
Step 6: Shape and Cut Scones
Turn the dough onto a floured surface and pat it into a 1-inch thick round. Use a floured cutter to stamp out your scones, placing them neatly on your prepared tray. Brush the tops with the beaten second egg to get that gorgeous shiny and golden finish as they bake.
Step 7: Bake and Cool
Bake your scones at 400°F (200°C) for 18 to 20 minutes, or until they boast a stunning golden color and spring back lightly when touched. Let them cool slightly on a wire rack—this resting makes them easier to handle and allows their flavors to settle perfectly.
How to Serve Rhubarb & Custard Scones Recipe
Garnishes
A dusting of powdered sugar or a light brush of melted butter enhances the shiny finish and adds a delicate sweetness on top, while a few extra dollops of custard served alongside make every bite even more indulgent.
Side Dishes
Pair these scones with a pot of strong tea, fresh bowls of mixed berries, or a tangy fruit compote to complement the rhubarb’s natural tartness. A small dish of clotted cream is also an excellent classic choice if you want to keep things traditional with a twist.
Creative Ways to Present
Try slicing your scones horizontally and creating mini sandwiches with custard and thin slices of fresh rhubarb for an elegant teatime treat. Alternatively, serve them warm with honey drizzled over the top for a simple yet luscious finish that wows guests.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover scones tightly in plastic wrap or place them in an airtight container to keep them fresh for up to two days. Because the custard is baked inside, they retain moisture well, but are best enjoyed sooner rather than later.
Freezing
You can freeze unbaked scones by shaping and cutting them, then placing them on a tray to flash freeze before transferring to a sealed bag. This way, you can bake fresh scones straight from the freezer whenever the craving strikes!
Reheating
Warm scones beautifully in a preheated oven at 325°F (160°C) for about 10 minutes. Avoid the microwave if possible, as this can make them gummy instead of flaky and tender—rewarming gently in the oven keeps all their wonderful texture intact.
FAQs
Can I use frozen rhubarb for this Rhubarb & Custard Scones Recipe?
Yes, you can! Just make sure to thaw and drain any excess liquid to avoid soggy scones. Fresh rhubarb tends to give the best texture, but frozen works well in a pinch.
Is it possible to make these scones dairy-free?
Absolutely! Replace butter with a cold plant-based alternative and use your favorite dairy-free milk, such as almond or oat milk. Custard can be made dairy-free with coconut milk as a base to maintain that creamy texture.
Can I prepare the scone dough ahead of time?
You can make the dough up to the shaping step and refrigerate it overnight. Just bring it back to room temperature before cutting and baking to get the best rise and texture.
Why do you recommend brushing the scones with egg wash?
The egg wash creates a beautiful glossy golden crust that adds an inviting look and slightly crisp texture, perfectly finishing off the scones as they bake.
Can I substitute custard with cream or yogurt?
While you can substitute with thick cream or yogurt, custard adds a unique sweetness and custardy flavor that pairs especially well with the rhubarb. Cream or yogurt might make the dough too wet or change the flavor profile.
Final Thoughts
This Rhubarb & Custard Scones Recipe is a charming blend of sweet, tart, and creamy that brings something extraordinary to the humble scone. It’s easy to make, fun to share, and bound to impress anyone lucky enough to try it. So grab your apron, gather your ingredients, and enjoy creating a batch of scones that will fill your kitchen with warmth and your heart with joy.
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Rhubarb & Custard Scones Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8-10 scones
- Category: Baking
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Delightfully tangy Rhubarb & Custard Scones combine the tartness of fresh rhubarb with the creamy sweetness of custard in a tender, buttery scone. Perfect for afternoon tea or a special breakfast, these scones are baked to golden perfection and served warm for a comforting treat.
Ingredients
Dry Ingredients
- 2 1/2 cups plain flour
- 2 teaspoons baking powder
- 1/3 cup caster sugar
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 1 cup rhubarb stalks, finely chopped
- 2 large eggs, divided
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup custard, thick consistency
Instructions
- Preheat Oven and Prepare Tray: Set your oven to 400°F (200°C) and line a baking tray with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a large bowl, mix together the plain flour, caster sugar, baking powder, salt, and lemon zest until evenly distributed.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry mix. Use your fingertips or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
- Mingle Wet Ingredients: In a separate bowl, whisk one egg with the milk and vanilla extract until well combined.
- Mix Wet and Dry: Pour the egg and milk mixture into the flour and butter blend. Stir gently just to combine without overmixing, to keep the dough tender.
- Incorporate Rhubarb and Custard: Fold the finely chopped rhubarb and spoonfuls of thick custard gently into the dough, distributing them evenly throughout.
- Shape the Dough: Turn the dough out onto a floured surface. Pat it into a 1-inch thick circle or rectangle, preparing it for cutting.
- Cut Scones: Use a cutter or knife to cut the dough into individual scones. Place them spaced on the lined baking tray.
- Brush with Egg Wash: Beat the remaining egg and brush it over the tops of each scone for a beautiful golden finish during baking.
- Bake: Place the tray in the preheated oven and bake for 18 to 20 minutes, or until the scones are golden brown and cooked through.
- Cool: Remove the scones from the oven and let them cool slightly on a wire rack before serving.
- Serve: Enjoy warm, ideally with butter or extra custard for dipping or spreading.
Notes
- Using cold butter ensures flaky scones by creating small pockets of steam during baking.
- Handle the dough gently and avoid overmixing to keep scones tender and light.
- For best texture, serve scones warm on the day of baking.
- Rhubarb can be substituted with other tart fruits like cranberry or red currants if desired.
- Ensure custard is thick to prevent it from making the dough too wet.
