Let me share with you a truly delightful treat that has stolen my heart: the Rhubarb & Custard Scones Recipe. This wonderful British-inspired bake combines the tangy brightness of fresh rhubarb with the silky smoothness of custard right inside a tender, buttery scone. The balance of flavors and textures makes it a perfect companion for a cozy teatime or a special breakfast that feels like a celebration. Once you try this recipe, you’ll be amazed at how such simple ingredients come together to create something absolutely magical and irresistible.
Ingredients You’ll Need
This Rhubarb & Custard Scones Recipe calls for simple, pantry-friendly ingredients that deliver big on flavor and texture. Each component plays a key role, from the flakiness given by cold butter to the zing of fresh rhubarb that brightens every bite.
- 2 cups all-purpose flour: The foundation for a light and fluffy scone texture.
- 1 tablespoon baking powder: Helps the scones rise beautifully.
- ¼ teaspoon baking soda: Works alongside baking powder for a perfect crumb.
- ¼ teaspoon salt: Enhances all the other flavors.
- ¼ cup granulated sugar: Adds just the right touch of sweetness.
- ½ cup cold unsalted butter (cubed): Crucial for that flaky, tender bite.
- ¾ cup chopped fresh rhubarb: Bursts of tart juiciness that awaken the palate.
- ½ cup cold custard (plus extra for topping): Moistens the dough and brings a creamy twist.
- ¼ cup heavy cream (plus extra for brushing): Keeps the scones rich and golden.
- 1 large egg: Binds ingredients and adds tenderness.
- 1 teaspoon vanilla extract: Adds a warm, sweet aroma that complements rhubarb perfectly.
- Coarse sugar for sprinkling (optional): Creates a delightful sparkle and crunch on top.
How to Make Rhubarb & Custard Scones Recipe
Step 1: Prepare Your Oven and Mix Dry Ingredients
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure your scones bake evenly without sticking. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. These dry ingredients form the essential base that allows your scones to rise and develop that perfect crumb texture.
Step 2: Incorporate the Butter and Rhubarb
Cut in the cold cubed butter using a pastry blender or simply your fingertips until the mixture resembles coarse crumbs. This step is vital because those small pockets of butter melt during baking, creating flaky layers. Gently fold in the chopped fresh rhubarb, taking care not to overmix so the fruit stays intact and juicy.
Step 3: Combine Wet Ingredients and Form Dough
In a separate bowl, whisk together the cold custard, heavy cream, egg, and vanilla extract. Pour this liquid mixture into the dry ingredients and stir with a delicate hand until a soft dough forms. Be careful not to overwork the dough, or your scones might turn out tough instead of tender.
Step 4: Shape and Prepare for Baking
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick round. Cut the round into 8 wedges for a classic scone shape or use a round cutter if you prefer. Place each piece on your parchment-lined baking sheet. Brush the tops with extra cream for a lovely golden finish, then spoon a small dollop of extra custard atop each scone. Sprinkle with coarse sugar if you want that irresistible little crunch.
Step 5: Bake to Golden Perfection
Bake your scones for 18 to 22 minutes until they’re beautifully risen and sizzling golden brown. The aroma filling your kitchen will be amazing. Let them cool slightly, though they are best enjoyed warm, so you get that perfect combination of crispy edges and soft, custard-filled centers.
How to Serve Rhubarb & Custard Scones Recipe
Garnishes
To elevate your Rhubarb & Custard Scones Recipe even further, consider topping them with an extra spoonful of custard or a dollop of thick clotted cream. Fresh mint leaves or a light dusting of powdered sugar can also add a charming touch that brightens both presentation and flavor.
Side Dishes
This scone pairs wonderfully with a cup of fragrant tea, such as Earl Grey or a fruity herbal blend. Fresh berries or a simple fruit compote on the side can balance the rich custard and tart rhubarb, making your teatime feast feel complete and special.
Creative Ways to Present
Serve these scones stacked on a rustic wooden board or a pretty cake stand to create a welcoming vibe. For a bold twist, slice them horizontally and layer with jam and extra custard for a luxurious scone sandwich that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container at room temperature for up to two days. This short-term storage keeps them tender and much of the custard flavor intact, though fresh is always best!
Freezing
You can freeze these scones either before or after baking. Shape and cut the dough, then freeze on a tray before transferring to a sealed bag. Alternatively, wrap fully baked, cooled scones tightly in plastic wrap and foil. Frozen scones stay delicious for up to 3 months.
Reheating
Reheat frozen or stored scones in a preheated oven at 350°F (175°C) for about 10 minutes. This brings back that freshly baked warmth and helps crisp up the edges without drying the inside out.
FAQs
Can I use frozen rhubarb?
Yes, frozen rhubarb can work well in this recipe. Just be sure to thaw and drain the rhubarb thoroughly to avoid excess moisture in your dough, which could make the scones soggy.
Is it necessary to use cold butter?
Cold butter is key to achieving flaky scones because it creates little layers that puff up during baking. Using room temperature butter may result in denser, less tender baked goods.
Can I make these scones dairy-free?
Absolutely! Substitute the butter with a dairy-free margarine and swap the custard and heavy cream for coconut or almond milk custard alternatives. The flavor will be slightly different but still delightful.
How tart will the rhubarb taste in the scones?
The tartness depends on the rhubarb’s freshness and your sweetness balance. If you prefer milder tartness, toss the chopped rhubarb with a teaspoon of sugar before folding into the dough to mellow the flavor.
What’s the best way to serve these scones?
Warm with an extra spoonful of custard or clotted cream is simply divine. Pairing with a fragrant tea enhances the whole experience, making any special moment feel truly memorable.
Final Thoughts
I can’t recommend this Rhubarb & Custard Scones Recipe enough. It’s a charming twist on a classic British scone that brings together bright fruitiness and luscious custard in every tender bite. Whether you’re baking for a casual brunch or a fancy afternoon tea, these scones never fail to impress and delight. So go ahead, gather your ingredients, and treat yourself to a batch of warmth and happiness in scone form!
Print
Rhubarb & Custard Scones Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Delight in these classic British Rhubarb & Custard Scones, perfect for a springtime breakfast or dessert. These tender, buttery scones combine the tartness of fresh rhubarb with the creamy richness of custard, creating a uniquely delicious treat that’s best enjoyed warm with extra custard or clotted cream.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup granulated sugar
- coarse sugar for sprinkling (optional)
Wet Ingredients
- ½ cup cold unsalted butter, cubed
- ¾ cup chopped fresh rhubarb
- ½ cup cold custard (plus more for topping)
- ¼ cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients and Incorporate Butter: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Using a pastry blender or your fingers, cut in the cold cubed butter until the mixture looks like coarse crumbs. Gently fold in the chopped rhubarb to distribute evenly.
- Combine Wet Ingredients: In a separate bowl, whisk together the cold custard, heavy cream, egg, and vanilla extract until smooth and fully combined.
- Form the Dough: Pour wet ingredients into the dry mixture, stirring gently just until a soft dough forms. Avoid overmixing to keep the scones tender and flaky.
- Shape the Scones: Turn the dough out onto a floured surface and gently pat into a 1-inch thick round. Cut into 8 wedges or use a round cutter for traditional scones, then place the pieces on your prepared baking sheet.
- Prepare for Baking: Brush the tops of the scones with extra cream for a golden finish. Optionally, place a small dollop of custard in the center of each scone and sprinkle with coarse sugar for added texture and sweetness.
- Bake: Bake in the preheated oven for 18–22 minutes, or until the scones are golden brown and have risen well.
- Cool and Serve: Allow the scones to cool slightly on a wire rack before serving. They are best enjoyed warm, ideally with extra custard or clotted cream.
Notes
- Enjoy these scones warm to maximize their tender texture and flavor.
- Use either store-bought or homemade custard depending on convenience and preference.
- If your rhubarb is particularly tart, toss it with a teaspoon of sugar before folding into the dough to balance the flavor.
