• Cooking Time:
  • Servings: 10 scones
  • Preparation Time:



  • 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.

Categories: Scone 

Author Credit: Donna Hay Magazine. Issue 28. p.92

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