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Rhubarb and rosemary scones

Learn to make rhubarb and rosemary scones. A perfect afternoon treat with a dollop of jam and clotted cream.

  • 25 prep. time
  • 15-20 cooking time
  • Serves 12
  • Cakes, bakes & desserts, Vegetarian, Vegan
Scones on a wooden serving plate next to jam, cream and rhubarb
Rhubarb and rosemary scones | © National Trust Images/William Shaw

Ingredients

  • 750g self-raising flour
  • 185g butter or plant-based margerine
  • 120g caster sugar
  • 250g rhubarb, washed and chopped into small pieces
  • 50g caster sugar
  • 15g fresh rosemary, finely chopped
  • 350ml dairy or plant-based milk

Method

Step 1

Pre-heat the oven to 180°C (160°C fan/gas mark 4).

Step 2

Toss the rhubarb in a large bowl with the caster sugar and chopped rosemary. Mix well and leave to one side.

Step 3

Weigh the flour and margarine into a large bowl and rub together using your fingertips until the mixture resembles fine breadcrumbs.

Step 4

Into your base mix, add the sugar and mix gently to combine.

Step 5

Drain and reserve the liquid that has come off the rhubarb.

Step 6

Add in the rhubarb and ¾ of milk and mix into the dry mix, adding the remaining milk, as required until you have a dough that is soft but not too sticky.

Step 7

Tip the mixture onto a lightly floured workbench and using your hands, gently work the dough until it's combined.

Step 8

Roll the dough approximately 4cm thick and using a 7cm straight edged cutter, cut 12 scones rerolling the dough as needed.

Step 9

Place these on your lined baking tray and dip in, or brush the tops with your milk.

Step 10

Place into the oven and bake for 15-20 minutes, until risen, lightly coloured and when lifted they feel light.

Step 11

Remove from the oven and brush with the reserved rhubarb syrup whilst still warm.

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