Scone of the Month

As the sights and sounds of Spring arrive, and Ickworths' gardens bloom we welcome new growth in the Walled Garden. Introducing our sharp and tangy Rhubarb & Custard Scone Recipe.

Cakes and bakes
Scone of the Month March
  • Preparation time 15 minutes (prep. time)
  • Cooking time 25 minutes (cooking time)
  • Serves 24


  • 1200g self raising flour
  • 338g cooking margarine
  • 300g caster sugar, (of which 250g will be baked in to the scones and 50g will be for cooking the rhubarb)
  • 3 medium free range eggs
  • 500ml semi-skimmed milk
  • 300g custard powder
  • 300g rhubarb


  1. Wash your rhubarb - top, tail and cut in to 1cm pieces.
  2. Sprinkle with 50g sugar and roast in the oven at 160˚ for 6 to 7 minutes, until the rhubarb is soft, but not soggy. Once cooked, leave to cool in the fridge.
  3. Place flour, cooking margarine, 250g of the sugar and custard powder in to the mixer and mix until smooth.
  4. Mix all eggs into mixture.
  5. Add rhubarb and mix gently.
  6. Add milk in slowly, until the mixture is combined.
  7. Once combined, roll out to about 2 1/2 cm thick
  8. Using a 70 mm cutter cut out your scones.
  9. Place on a lined tray and cook at 160˚ for 18 minutes
  10. Leave to cool and enjoy with clotted cream and National Trust Rhubarb and Ginger jam, available in our shop!