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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
Ingredients
- 750g self-raising flour
- 185g butter or plant-based margerine
- 50g caster sugar (for rhubarb and rosemary mix)
- 250g rhubarb, washed and chopped into small pieces
- 120g caster sugar (for base mix)
- 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 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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