Hello lovelies,
It seems (I’ll try not to jinx it) spring has officially hit the UK, we’ve had a number of days in a row with blue skies and sunshine and what better way to celebrate spring than with a batch of freshly made, sweet and tart rhubarb scones.
If you’ve been around here a while, you’ll know that I mention often that rhubarb is a really nostalgic fruit for me. My grandad used to grow it in his garden every spring/summer and bring baskets of rhubarb to our home in which my mum would make the most delicious crumbles.
It’s a core childhood memory for me so as soon as rhubarb season hits, I want to create as many different delicious recipes with it as I can just so I can relieve those nostalgic memories of a child.
These scones do just that! They celebrate the utter deliciousness of rhubarb, creating a perfect twist on a british classic.
Using the leftover rhubarb I had from the rhubarb scones, I created a quick and easy rhubarb compote to add into the scones alongside the thickened cream and wowee, did they all complement one another perfectly.
If you’re looking for a way to celebrate spring and it finally being home grown rhubarb season, you NEED to give this recipe a try! I can guarantee you’ll love it as much as me and my family did.
So, if today’s rhubarb scones have caught your attention and got you wanting to know more, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert, Sweet Treat
Servings: 10 Large Scones
Prep Time: 30 Minutes
Bake Time: 10 Minutes
Decorating Time: 10 Minutes
Overall Time: 50-60 Minutes
How To Make The Rhubarb Scones:
- 450g Of Self-Raising Flour
- 2tsp Of Baking Powder
- 50g Of White Caster Sugar
- 50g Of Cold Unsalted Butter, Chopped Into Cubes
- 200ml Of Whole Milk
- 100ml Of Plain Yogurt
- 2tsp Of Vanilla Bean Paste / Extract
- 100g Of Rhubarb, Chopped Into Small Pieces
- 300ml Of Double Cream,
How To Make The Rhubarb Compote:
- 300g Of Rhubarb
- 3tbsp Of White Caster Sugar
- 3tbsp Of Cold Water
- 2.5tsp Of Cornflour
- 2.5tbsp Of Cold Water
How To Make The Rhubarb Scones:
- Firstly, gather together your equipment and ingredients, line two baking trays with parchment paper and preheat the oven to 220C / 200C Fan / Gas Mark 7.
- Secondly, in a large mixing bowl, sift in the 450g of self-raising flour and 2tsp of baking powder, making sure to hold the sift up higher above the bowl to allow some air into them.
- Gently stir in the 50g of caster sugar.
- Next, using your fingertips, rub the 50g of cold and cubed butter into the dry ingredients until it resembles sandy crumbs.
- Now, in a separate bowl, whisk together the 200ml of whole milk, 100ml of plain yogurt and 2tsp of vanilla bean paste until combined.
- Create a well in the centre of the sandy crumbs pour 1/3rd of the wet ingredients into the dry and using a fork, mix together.
- Add in the 100g of small rhubarb pieces and the remaining 2/3rd of the wet ingredients and using a fork and/or your hands, mix together until you’ve formed a soft, slightly sticky dough.
- Turn the dough out onto a lightly floured surface and gently knead together before rolling out the dough with a rolling pin to a 2-3cm thickness.
- Using a circle cookie cutter, cut the scones and place them onto your prepared baking trays. Re-roll the dough as many times a required to use up all of the dough.
- Leave your scones to rest on the tray for about 10 minutes before brushing the tops with some extra milk.
- Place into the oven to bake for 10 minutes, until golden brown.
- Once baked, remove from the oven and leave on the trays to cool slightly, then transfer to a wire rack to cool completely.
How To Make The Rhubarb Compote:
- In a large saucepan over a medium-high heat, add the 300g of rhubarb, 3tbsp of caster sugar and 3tbsp of water and cook for 10-15 minutes, until the rhubarb has released all their juices and the mixture has began to thicken.
- In a cup, whisk together the 2.5tbsp of cornflour with 2.5tbsp of water.
- Bring the rhubarb compote to the boil, add the cornflour slurry into the rhubarb compote and cook for a further 2-3 minutes until the compote is even thicker and paste-like.
- Transfer the compote into a small heat-proof bowl and place into the fridge to cool down.
How To Assemble:
- Now, in a large bowl using an electric whisk, whisk the 300ml of double cream until thickened (be really careful not to over mix the cream).
- Place the thickened double cream into a piping bag with a circle nozzle attached and set to one side.
- Using a sharp knife, cut the scones in half.
- Now, pipe a decent amount of cream onto the base of one half of the scone, top with a dollop of rhubarb compote and then place the remaining half of the scone on top.
- Finally, repeat these steps for the remaining scones and then, serve.
That’s your Rhubarb Scones prepared, baked and filled, ready for you to enjoy!
Notes:
- I would recommend eating on the day of making for the freshest taste. However, you can store these scones in the fridge for up to 4 days.
- The baked scones alone will freeze well, place into a freezer bag and seal properly. I would recommend removing from the freezer a few hours before eating to allow the scone to come to room temperature. You can also reheat the scones.
I’m completely and utterly obsessed with the outcome of these rhubarb scones & compote and knew I had to share them with you all immediately.
I just love waking up to blue skies and the sun shining as it just means freshly grown spring/summer fruits are finally hitting the stores and I can go fruit wild again. It only felt right in honour of my grandad that rhubarb be the first fruit I play around with.
Let me know in the comments below if you make these scones yourself and if you do, what your thoughts are on them. Have you ever tried rhubarb in scones before? If not, are you now obsessed with the fruity addition?
Sending you all tons of love & hugs as always,
Elle xo
