Easy Rhubarb and Custard Scones Recipe for Beginners
These soft and fluffy Rhubarb and Custard Scones are a delightful treat, perfect for breakfast or an afternoon snack. Made with fresh rhubarb and rich custard powder, these scones are easy to prepare, even for beginners. Enjoy the perfect balance of tangy rhubarb and creamy custard in every bite. The recipe is simple, and the scones bake in no time, making them a great addition to your baking repertoire.
Ingredients
- Self-raising flour: 2 cups
- Granulated sugar: 2 tablespoons
- Salt: 1/4 teaspoon
- Cold unsalted butter: 1/2 cup cubed
- Custard powder: 2 tablespoons
- Heavy cream: 3/4 cup
- Egg: 1 beaten
- Fresh rhubarb: 1/2 cup chopped into small pieces
- Vanilla extract: 1 teaspoon
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Combine dry ingredients: In a large mixing bowl, sift the self-raising flour, sugar, and salt. Add the custard powder and mix well.
- Incorporate butter: Add the cubed cold butter to the dry mixture and use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles breadcrumbs.
- Add wet ingredients: In a separate bowl, whisk together the cream, egg, and vanilla extract. Pour this into the dry mixture and stir gently until a dough forms.
- Fold in rhubarb: Gently fold the chopped rhubarb into the dough without overworking it.
- Shape the dough: Turn the dough onto a lightly floured surface and pat it into a 1-inch thick circle. Use a sharp knife to cut the dough into 8 wedges.
- Bake the scones: Transfer the scones to the prepared baking sheet. Brush the tops with a little extra cream or milk for a golden finish. Bake for 20-25 minutes, or until golden brown.
- Cool and serve: Let the scones cool on a wire rack for a few minutes before serving. Enjoy them warm with clotted cream or jam.
Notes
Equipment:
- Mixing bowl
- Pastry cutter or fork
- Sharp knife or scone cutter
- Baking tray
- Parchment paper or silicone baking mat
Nutrition (per serving):
- Calories: 220 kcal
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 35mg
- Sodium: 200mg
- Carbohydrates: 28g
- Fiber: 1g
- Sugar: 8g
- Protein: 3g
Notes:
- Storage: These scones are best eaten fresh but can be stored in an airtight container for up to 2 days. You can also freeze them for longer storage.
- Customizations: If you prefer a sweeter scone, you can increase the sugar amount. You can also substitute the rhubarb with other fruits like strawberries or blueberries.