More Great Recipes: Scone

Donna's Rhubarb Scones


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By kc10
Member since 2006

Serves 10 scones | Prep Time | Cook Time

Ingredients

250g (8 ¾ oz) rhubarb, trimmed and chopped,
2 Tbs caster (superfine) sugar,
1 tsp vanilla extract,
2 cups plain (all-purpose) flour, sifted,
2 tsps baking powder,
½ cup caster (superfine) sugar, extra,
½ cup (4 fl oz) milk,
½ cup (4 fl oz) (single or pouring) cream,
(single or pouring) cream, extra, to serve


Preheat the oven to 180C (355F). Place the rhubarb, sugar and vanilla in a small bowl and toss to combine. Set aside.



Place the flour, baking powder and sugar in a large bowl and make a well in the centre of the mixture. Gradually pour in the milk and cram and stir with a wooden spoon until just combined. Turn out onto a lightly floured surface, add the rhubarb mixture and gently knead until a smooth dough forms. Roll out the dough until 3cm (1 in) thick. Use a 5cm (2 in) square cookie cutter to cut out 10 squares (I made rectangles and just cut them with a sharp knife). Place the scones together on a baking tray lined with baking paper and bake for 15-20 minutes or until cooked when tested with a skewer. Serve with the extra cream and rhubarb and vanilla jam.


Pairs Well With


Notes

Have just made these scones, although I did not chop the rhubarb small enough, more or less just sliced it and also instead of castor sugar I used logicane - a low gi sugar and buttermilk instead of milk and cream, they are delicious. Will definitely be making again with smaller pieces of rhubarb :)

This is a great idea, but having tried it (twice) today I have to say that the quantities are off. The dough is far too wet to be used for scones. At first I thought it had been my mistake, so I took a second stab at it but again far too wet and sloppy to even contemplate putting on a floured surface. I ended up pouring it into a baking tray and serving it with cream as "rhubarb slices." It was tasty but not exactly what I had been hoping for... I'd suggest using another scones recipe then just adding rhubarb stewed in 2 tbsps sugar and 1 tsp vanilla.

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