Description
Delight in these Rhubarb & Custard Scones, combining tender roasted rhubarb with rich, creamy custard swirled into a buttery scone dough. Perfectly golden and flaky, these scones make an indulgent breakfast or teatime treat with a balance of tartness and sweetness.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk (plus extra for brushing)
- 1 teaspoon vanilla extract
- 1/2 cup thick custard, spoonable
- 1 egg (optional, for brushing)
Produce
- 1 cup rhubarb, chopped and roasted
Instructions
- Preheat Your Equipment: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture has a coarse, crumb-like texture.
- Prepare Your Cooking Vessel: Roast the chopped rhubarb on a separate baking sheet at 375°F for 10–15 minutes until tender. Once roasted, allow it to cool completely before incorporating into the dough.
- Assemble the Dish: Stir the milk and vanilla extract into the dry mixture just until combined; avoid overmixing. Gently fold in the cooled roasted rhubarb. Dollop the spoonable custard into the dough and lightly swirl through to create ribbons of custard without fully blending.
- Cook to Perfection: Turn the dough out onto a floured surface and shape it into a round disc about 1 inch thick. Cut this disc into 8 equal wedges and place them on the prepared baking sheet. Brush the tops with milk or an egg wash for a golden finish.
- Finishing Touches: Bake the scones for 18–22 minutes or until they turn golden brown and a toothpick inserted comes out clean. Transfer to a wire rack and allow them to cool slightly before serving.
- Serve and Enjoy: Serve these warm scones with extra custard, butter, or cream to elevate your teatime experience.
Notes
- Ensure the butter is very cold to achieve flaky scones.
- Do not overmix the dough to keep the scones tender.
- Roasting the rhubarb beforehand mellows its tartness and enhances flavor.
- Swirling custard lightly creates a marbled effect without making the dough too wet.
- Brush with egg wash for a shinier crust, or milk for a softer finish.
- Scones are best enjoyed fresh but can be stored in an airtight container for 2 days.
