Rhubarb & Custard Scones Recipe
Introduction
These Rhubarb & Custard Scones are a delightful twist on classic scones, combining the tangy sweetness of rhubarb with the creamy flavor of custard powder. Perfect for afternoon tea or a cozy treat, they balance texture and flavor beautifully.
Ingredients
- 300g self-raising flour, plus extra for dusting
- 50g custard powder
- 1 tsp baking powder
- 50g caster sugar
- 95g cold unsalted butter, cut into cubes
- 150-175ml whole milk
- 1 egg, beaten
- Clotted cream, to serve
- 250g rhubarb, roughly chopped (or use chopped frozen rhubarb)
- 100g caster or granulated sugar
- 1 lemon, zested
- ½ tsp vanilla bean paste
- Drop of red food colouring gel (optional)
Instructions
- Step 1: Mix the flour, custard powder, ¼ tsp fine salt, baking powder, and sugar together in a large bowl. Rub the butter into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs.
- Step 2: Gradually mix in the milk using your hands until you have a smooth dough – you may not need all the milk. Gently roll the dough out on a lightly floured surface to a 2cm thickness. Transfer to a baking tray lined with baking parchment, cover, and chill for 30 minutes or up to 1 hour to firm up.
- Step 3: Meanwhile, make the rhubarb compote. Place the rhubarb, sugar, lemon zest, vanilla bean paste, and 2 tbsp water (omit if using frozen rhubarb) into a large saucepan. Simmer over medium heat for 10-15 minutes, stirring occasionally, until the rhubarb softens and the mixture thickens.
- Step 4: If using frozen rhubarb, stir in a drop of red food colouring gel to enhance the pink color. Transfer the compote to a bowl and let it cool completely.
- Step 5: Heat the oven to 220°C (200°C fan/gas mark 7). Remove the dough from the fridge and line a baking tray with baking parchment. Stamp out three or four scones with a 7cm round cutter, placing them 2cm apart on the tray.
- Step 6: Roll out the remaining dough and cut out as many scones as possible, arranging them on the tray as well. Brush all scones with the beaten egg to glaze.
- Step 7: Bake for 10-12 minutes until golden brown on top. Allow the scones to cool completely on the tray before serving with rhubarb compote and clotted cream.
Tips & Variations
- For a richer flavor, try using half whole milk, half cream in the dough.
- If you don’t have custard powder, substitute with an equal amount of extra flour and add 1 tsp vanilla extract for aroma.
- Use frozen rhubarb year-round; just remember to omit the added water when making the compote.
- Try adding a pinch of cinnamon or nutmeg to the dough for a warm spice note.
Storage
Store any leftover scones in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh, but you can reheat them gently in a warm oven or microwave before serving. The rhubarb compote keeps well in the fridge for up to 3 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the scone dough ahead of time?
Yes, you can prepare the dough and chill it in the fridge for up to 1 hour before baking. This helps firm up the dough and can improve the texture.
What can I use instead of clotted cream?
If clotted cream isn’t available, whipped cream or thick Greek yogurt can make a good alternative to serve alongside the scones and rhubarb compote.
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Rhubarb & Custard Scones Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 scones 1x
Description
Delight in these tender Rhubarb & Custard Scones, featuring a unique blend of custard powder in the dough and a tart, sweet rhubarb compote. Perfectly golden and fluffy, these scones are served with clotted cream, making a wonderful teatime treat full of comforting flavors and a delightful fruity twist.
Ingredients
Scale
Scones
- 300g self-raising flour, plus extra for dusting
- 50g custard powder
- 1 tsp baking powder
- 50g caster sugar
- 95g cold unsalted butter, cut into cubes
- 150–175ml whole milk
- 1 egg, beaten (for brushing)
Rhubarb Compote
- 250g rhubarb, roughly chopped (fresh or frozen)
- 100g caster or granulated sugar
- 1 lemon, zested
- ½ tsp vanilla bean paste
- 2 tbsp water (omit if using frozen rhubarb)
- Drop of red food colouring gel (optional, to enhance pink color)
To Serve
- Clotted cream
Instructions
- Prepare dry ingredients and rub in butter: In a large bowl, mix the self-raising flour, custard powder, ¼ tsp fine salt, baking powder, and caster sugar. Rub the cold cubed butter into this mixture with your fingertips until it resembles fine breadcrumbs, creating a crumbly texture essential for light scones.
- Form the dough: Gradually add the whole milk using your hands, mixing gently until a smooth dough forms. Use only as much milk as needed to bring the dough together. Avoid overworking the dough to keep scones tender.
- Roll and chill the dough: Lightly flour a surface and roll out the dough to about 2cm thickness. Transfer to a baking tray lined with parchment paper, cover, and chill in the fridge for 30 minutes to an hour to firm up, which helps achieve better rise while baking.
- Make the rhubarb compote: Meanwhile, combine rhubarb, sugar, lemon zest, vanilla bean paste, and 2 tbsp water in a large saucepan (leave out water if using frozen rhubarb). Simmer over medium heat for 10-15 minutes, stirring occasionally until the rhubarb softens and the mixture thickens to a compote consistency. Stir in a drop of red food colouring if desired for a vibrant hue. Remove from heat and let cool completely.
- Preheat the oven and prepare scones: Heat your oven to 220°C (200°C fan) or gas mark 7. Line a baking tray with parchment paper. Remove dough from fridge and use a 7cm round biscuit cutter to stamp out three to four scones. Arrange them on the tray with 2cm spacing.
- Use remaining dough for more scones: Roll out the leftover dough again to 2cm thickness and stamp out as many scones as possible, typically yielding about six total. Place these on the baking tray as well.
- Brush and bake: Glaze the tops of all scones with beaten egg to promote golden browning. Bake in the preheated oven for 10-12 minutes or until puffed and golden. Once baked, transfer the scones to a wire rack to cool completely on the tray.
- Serve: Enjoy the scones fresh the same day, served with the cooled rhubarb compote and clotted cream for a luscious and flavorful teatime experience.
Notes
- For a more vibrant pink compote, use frozen rhubarb with red food colouring gel.
- Do not overwork the dough to keep your scones light and fluffy.
- Scones are best enjoyed the day they are made for optimal freshness and texture.
- If you prefer a less tart compote, adjust sugar quantity to taste when cooking the rhubarb.
- Use cold butter and handle the dough gently to ensure a tender crumb.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Keywords: Rhubarb scones, custard scones, rhubarb compote, teatime recipes, British baking, scones with clotted cream
