Donna's Rhubarb Scones
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.