Rhubarb and Ginger Scones
Updated: 6 days ago
Scones are a traditional afternoon tea treat and these are definitely at treat if you like rhubarb. I have paired them with some homemade rhubarb jam and you could add clotted cream if you have some!
This recipe is based on my popular Sarah’s Cafe Fruit scones and I have just adapted it for the rhubarb and ginger.
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 100ml 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 3/4 of milk mixture initially into the dry ingredients and bring together with your hands. Slowly add the remaining milk mixture until the dough comes together and slightly sticky - you probably won’t need it all.
Cut the scones out and place on baking sheets. Glaze with the remaining milk and bake for 12-14 minutes.
230g Self Raising Flour
1 tsp Baking Powder
40g Unsalted Cubed Cold Butter
40g Light brown sugar
60g Chopped Rhubarb
1 Large egg
100 ml Buttermilk (100ml milk + juice of half a lemon)
1tsp Ground ginger
Preheat the oven to 220 degrees centigrade (200C Fan) or Gas Mark 7
In a large bowl weigh out the SR 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.
In a measuring jug put the buttermilk and egg and lightly whisk with a fork.
Add 3/4 of milk mixture into the dry ingredients and bring together with your hands. Add the remaining milk mixture until the dough comes together and slightly sticky.
Tip the dough onto a lightly floured bench and roll out gently or flatten with your hands to about 2cm thick then cut out with a 6 cm flower cutter. Re-roll and cut out until all the dough is used.
Place on greased baking tray and brush with milk or any egg mixture that is left.
Bake for 12-14minutes
Sarah’s extra slice........
I used a flower cutter but a round one works just as well.
Cut the rhubarb up quite small so it cooks through properly.
Make your own buttermilk! Just the juice of half a lemon is enough for 100ml of milk. Add the lemon juice to the milk and after about a minute it will thicken up and is ready to use.