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
Scale
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.
