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Rhubarb Scones

Rhubarb Scones

This recipe makes light and fluffy rhubarb scones with a hint of sweetness.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: British
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Scones
  • 450 g Self-raising Flour
  • Pinch Salt Salt
  • 2 teaspoon Baking Powder
  • 50 g Block Margarine or Butter (cold)
  • 50 g Caster Sugar (Superfine Sugar)
  • 200 ml Milk
  • 100 ml Plain Yoghurt dairy, soya, coconut…
  • ½ teaspoon Vanilla Extract optional
  • 100 g Rhubarb fresh, chopped

Equipment

  • Oven
  • Mixing Bowl

Method
 

  1. Preheat your oven to 200°C (400°F).
  2. In a mixing bowl, combine the self-raising flour, salt, and baking powder.
  3. Cut in the cold margarine or butter until the mixture resembles breadcrumbs.
  4. Stir in the caster sugar, milk, plain yoghurt, and vanilla extract until just combined.
  5. Fold in the chopped rhubarb gently.
  6. Turn out the dough onto a floured surface and pat it into a circle about 2.5 cm thick.
  7. Cut into wedges or use a round cutter to shape the scones.
  8. Place on a baking tray and bake for 15-20 minutes until golden brown.
  9. Cool on a wire rack before serving.

Notes

For a sweeter scone, add more sugar. Serve with clotted cream or jam.