Rhubarb Scones
These rhubarb scones are everything you want in a proper bake, buttery, tender, and lightly layered, with bursts of tart rhubarb running through each bite. They’re simple to make, feel a little special, and are best enjoyed slightly warm with a generous spoonful of cream and your favourite jam. I’d recommend it with my Blood Orange Marmalade!
Ingredients
- 150g Rhubarb, cut into chunks
- 25g + 1 tbsp White sugar
- 2 tsp Baking powder
- ½ tsp Bicarbonate of soda
- ½ tsp Fine sea salt
- 350g Flour
- 100g Butter, very cold and cubed
- 1 Egg
- 250ml Double cream (reserve 1 tbsp for brushing)
- 2 tbsp Pistachios (optional)
- Cream and Jam/Marmalade to serve
Step 1
Preheat your oven to 190°C and line a baking tray with parchment paper.
Step 2
Toss the rhubarb chunks with 1 tablespoon of sugar and set aside while you prepare the dough.
Step 3
In a large bowl, combine the flour, remaining sugar, baking powder, bicarbonate of soda, and salt.
Step 4
Add the cold butter cubes and rub them into the flour mixture using your fingertips until it resembles a coarse crumb. Some larger pieces of butter are fine.
Step 5
Make a well in the centre and add the egg and cream. Use a spoon to gently bring everything together, then turn the mixture out onto a clean work surface. If the dough feels too dry and isn’t coming together, add 1 tablespoon of cream, milk, or water to help it bind.
Step 6
Gently bring the dough together without kneading, pressing it just until it begins to come together and hold.
Step 7
Then cut the dough in half, stack one piece on top of the other, and gently press down to create layers.
Step 8
Incorporate most of the rhubarb (reserve a small handful for topping) and gently fold the dough another 1–2 times until combined.
Step 9
Form the dough into a round disc. Scatter the remaining rhubarb on top, then use a sharp knife to cut into 8 wedges. Press straight down when cutting to keep the layers intact.
Step 10
Transfer the scones to the lined baking tray. Brush the tops lightly with the reserved cream and sprinkle over the pistachios if using.
Step 11
Bake for approximately 25 minutes, or until golden brown and cooked through.
Step 12
Serve slightly warm with clotted cream and jam or marmalade.