Scones are a traditional afternoon tea treat and these are definitely a treat if you like rhubarb.
This recipe is based on my popular Sarah’s Cafe Fruit scones and I have just adapted it for the rhubarb and ginger.
They are packed with fresh rhubarb and have a lovely ginger flavour. They are a great way to use up a small amount of rhubarb from the garden.
I have paired them with some homemade rhubarb jam and clotted cream! They are also delicious warm with just butter and a nice cup of tea. They are a great addition to afternoon tea.
I tried various combinations using crystallised ginger, stem ginger and decided ground ginger was not only easier but the taste was better. If you prefer to use stem ginger then I recommend one piece cut up finely and for crystallised ginger about 20g chopped into small pieces.
My scones contain buttermilk and they are nice and fluffy inside and rise beautifully. Don’t let the buttermilk put you off as all you need is regular milk and some lemon juice. You don’t need to go out and buy it! Just the juice of half a lemon is enough for 75ml of milk. Add the lemon juice to the milk and after about a minute it will thicken up and is ready to use.
You need cold cubed butter, rub it into the flour with your fingertips until you have a texture of fine breadcrumbs.
Then add the sugar, rhubarb and ground ginger.
Add the egg and 3/4 of the buttermilk into the dry ingredients and mix together with a knife.
Using your hands, bring the ingredients together to form a soft ball of dough. Only add more buttermilk if it is dry.
Cut the scones out and place on baking sheets. Glaze with the remaining buttermilk or some egg wash and bake for 12-14 minutes.
Serve with butter or rhubarb jam and clotted cream.
Rhubarb & Ginger Scones
Sarah's servings: 6
Sarah's skill: Easy
Baking time: 12-14 minutes
Ingredients:
230g Self Raising Flour
1 tsp Baking Powder
40g Unsalted Cubed Cold Butter
40g Light Brown Sugar
1 tsp Ground Ginger
60g Chopped Rhubarb
1 Large Egg
75ml Buttermilk
Method:
Preheat the oven to 220 degrees centigrade (200 Fan) Gas Mark 7.
Line a baking tray with baking parchment.
In a large bowl weigh out the self raising flour, baking powder and butter.
Rub the butter into the flour until you have a texture of fine breadcrumbs.
Add the sugar, ginger and rhubarb and mix.
Add the egg and 3/4 of the buttermilk into the dry ingredients and mix together with a knife.
Using your hands, bring the ingredients together to form a soft ball of dough. Only add more buttermilk if it is dry.
Tip the dough onto a lightly floured bench and roll out gently or flatten with your hands to about 2cm thick then cut out 6 scones with a round 6cm cutter.
Place on the lined baking tray and brush with milk or egg.
Bake for 12-14 minutes
Sarah’s extra slice........
Cut the rhubarb up quite small so it cooks through properly.
I used a 6cm round cutter.
Make your own buttermilk! Just the juice of half a lemon is enough for 75ml of milk. Add the lemon juice to the milk and after about a minute it will thicken up and is ready to use.