Rhubarb & Custard Scones

There’s something magical about the combination of tart rhubarb and sweet, creamy custard, especially when baked into fluffy scones. Imagine cutting into a warm scone straight from the oven, the sweetness mingled with the slight tang of rhubarb creating an enchanting experience for your taste buds. Biting into one releases a burst of flavor and aroma, filling your kitchen with a comforting scent that invites everyone to gather around. These Rhubarb & Custard Scones are not just a treat; they’re a warm embrace during cozy mornings or a delightful addition to family gatherings.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 8 scones
• Difficulty Level: Easy

Nutrition Information (per serving):

• Calories: 180
• Protein: 3g
• Carbohydrates: 27g
• Fat: 7g
• Fiber: 1g
• Sugar: 6g

This nutritional breakdown has been verified using reliable sources such as the USDA FoodData Central.

Why Make This Recipe

These scones offer a wonderful blend of tastes and textures, with the crisp outer layer giving way to a soft, buttery interior that melts in your mouth. The addition of rhubarb imparts a refreshing tartness, balanced beautifully by the sweet custard. They are perfect for serving at breakfast, enjoyed with tea in the afternoon, or as a delightful dessert. Making these scones is wonderfully straightforward, making them an ideal choice for both novice bakers and seasoned cooks.

How to Make Rhubarb & Custard Scones

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup cold butter, diced
• 1 cup rhubarb, chopped (fresh or frozen)
• 1/2 cup custard (ready-made or powdered)
• 1/2 cup milk
• 1 egg, beaten (for egg wash)

Optional Ingredients and Substitutions:

• Substitute half the flour with whole wheat for added nutrition.
• Add 1/4 cup of chopped nuts (walnuts or pecans) for a delightful crunch.
• For a gluten-free alternative, use a gluten-free flour blend.

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
3. Cut the cold butter into the dry ingredients until the mixture resembles breadcrumbs—this helps create a flaky texture.
4. Gently fold in the chopped rhubarb and custard until evenly distributed.
5. Gradually pour in the milk, mixing until a soft dough forms. Be careful not to overmix, as this can lead to dense scones.
6. Turn the dough onto a lightly floured surface and gently knead it for a few seconds until smooth.
7. Roll out the dough to about 1-inch thickness and cut into scone shapes using a cookie cutter or knife.
8. Place the scones on the lined baking tray and brush the tops with the beaten egg for a golden finish.
9. Bake for 15-20 minutes or until they are golden brown and a toothpick inserted in the center comes out clean.
10. Allow the scones to cool slightly before serving.

How to Serve

These delightful scones can be enjoyed plain or with a pat of butter for added richness. They pair beautifully with a cup of tea or coffee. For a touch of indulgence, try them toasted with a drizzle of honey or a dollop of clotted cream.

How to Store

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keep them in the fridge for up to 5 days.
• Freezing: Ensure that the scones are fully cooled before wrapping them tightly in plastic wrap and placing them in a freezer bag. They can be frozen for up to 3 months. Reheat straight from frozen in a 350°F (175°C) oven for about 10-15 minutes.

Expert Tips

• Choose the Right Rhubarb: Young rhubarb stalks are tender and sweeter, making them ideal for baking. Opt for vibrant green to pink stalks for the best flavor and color.
• Avoid Overmixing: Mix the dough only until combined. Overworking can lead to tough scones.
• Testing Doneness: The scones should be golden brown on top. If unsure, use a toothpick to check the center—if it comes out clean, they’re ready!

Delicious Variations

• Vegan Rhubarb & Custard Scones: Substitute dairy milk with plant-based milk and use coconut oil or vegan butter in place of regular butter.
• Cinnamon Swirl: Incorporate a teaspoon of ground cinnamon into the dry ingredients for a warm, spicy twist.
• Chocolate Chip Add-In: Add mini chocolate chips to the dough for extra sweetness and a chocolatey flavor that pairs perfectly with the tart rhubarb.

Frequently Asked Questions

1. Can I use frozen rhubarb instead of fresh?
   Yes, frozen rhubarb works well! Just thaw and drain excess moisture before using.

2. What can I do if my scones become tough?
   Make sure to mix the dough lightly and avoid overhandling it. Use cold ingredients for the best texture.

3. How can I make the scones sweeter?
   Increase the sugar in the recipe by a tablespoon or serve with sweetened butter or cream.

4. Can I make the dough ahead of time?
   Yes! You can prepare the dough, shape the scones, and freeze them. Bake from frozen, adding a few extra minutes to the bake time.

5. What’s a good topping for leftover scones?
   Enjoy them with a thin layer of butter, jam, or even cream cheese for a flavorful twist.

Conclusion

Now that you have the recipe for these scrumptious Rhubarb & Custard Scones, it’s time to gather your ingredients and bring this delightful treat to your kitchen. Whether they become a cherished family tradition or a new favorite weekend treat, I invite you to try these scones and share your thoughts or personal variations. Happy baking!