Description
These delightful Rhubarb & Custard Scones combine tart rhubarb with creamy custard in a tender, buttery baked treat. Perfect for breakfast or a comforting snack, these traditional British scones offer a delicious balance of sweet and tangy flavors with a golden, crunchy top.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Butter & Fruit
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup diced fresh rhubarb
Wet Ingredients
- 1/2 cup ready-made custard (plus extra for topping)
- 1/3 cup heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
Toppings
- Turbinado sugar for sprinkling (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. This helps create a flaky texture.
- Incorporate Rhubarb: Gently fold the diced fresh rhubarb into the crumbly mixture, distributing it evenly without crushing it.
- Prepare Wet Mixture: In a separate bowl, whisk together the ready-made custard, heavy cream, egg, and vanilla extract until smooth and combined.
- Combine Wet and Dry Ingredients: Pour the wet custard mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix to keep the scones tender.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick circle shape, handling it minimally to maintain flakiness.
- Cut Scones: Slice the dough circle into 8 wedges or use a round cutter to form individual scones. Arrange them on the prepared baking sheet, spaced slightly apart.
- Apply Toppings: Brush the tops of the scones lightly with extra cream to promote browning. Add a small dollop of custard in the center of each scone if desired. Sprinkle turbinado sugar on top for a crunchy finish.
- Bake: Place the baking sheet in the preheated oven and bake for 18 to 22 minutes, or until the scones are golden brown and cooked through.
- Cool and Serve: Remove the scones from the oven and allow them to cool slightly on a wire rack. Serve warm with extra custard or clotted cream for best flavor.
Notes
- Use firm, fresh rhubarb to ensure the best texture and flavor.
- Avoid overmixing the dough to keep the scones tender and flaky.
- Serve the scones warm, complemented with extra custard or clotted cream for an authentic touch.
- Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to one month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: British
