Description
These Rhubarb & Custard Scones combine tender, flaky scones with tangy roasted rhubarb and creamy custard swirls for a delightful teatime treat. Perfectly golden and bursting with flavor, they make a comforting snack or a special breakfast item.
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 Egg (optional, for brushing)
Additional Ingredients
- 1 cup Rhubarb, chopped and roasted
- 1/2 cup Custard, thick and spoonable
Instructions
- Preheat the oven. Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking.
- Combine dry ingredients and cut in butter. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. Incorporate the cold cubed butter by cutting it into the dry mixture until it resembles coarse crumbs, which helps create a flaky texture.
- Roast the rhubarb. Spread the chopped rhubarb on a baking tray and roast in the oven at 375°F for 10–15 minutes until tender. Allow it to cool completely before using to prevent melting the dough.
- Mix wet ingredients and combine. Stir the milk and vanilla extract into the dry mixture just until combined, being careful not to overwork the dough. Gently fold in the cooled roasted rhubarb, then dollop the thick custard into the dough and lightly swirl it throughout for a marbled effect.
- Shape and prepare scones. Transfer the dough onto a floured surface, gently shape it into a disc about 1-inch thick, and cut into 8 even wedges. Arrange the wedges on the prepared baking sheet, then brush the tops with milk or beaten egg to aid browning.
- Bake until golden. Bake in the preheated oven for 18–22 minutes until the scones turn golden brown and cooked through. Once baked, allow them to cool slightly on a wire rack.
- Serve. Enjoy the scones warm, optionally with extra custard, butter, or cream for an indulgent finish.
Notes
- Ensure the butter is cold to achieve a light and flaky texture.
- Do not overwork the dough to prevent tough scones.
- Let the roasted rhubarb cool completely before folding it in to maintain dough consistency.
- Swirling the custard lightly into the dough adds flavor without making the dough too wet.
- Optional egg wash enhances the golden color but can be substituted with milk for a vegetarian option.
