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
Scale
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.
