Scotney's rhubarb, ginger and maple syrup scones

If you enjoyed May's scone of the month, why not have a go at making it yourself at home? This recipe will produce 18-20 scones best enjoyed fresh from the oven with some stem ginger preserve from the shop and maybe some clotted cream for extra indulgence.

Cakes and bakes
Scotney scone of the month rhubarb
  • Preparation time 15 minutes (prep. time)
  • Cooking time 20-25 minutes (cooking time)
  • Serves 18-20


  • 1kg Self raising flour
  • 250g Margarine
  • 200g Caster sugar
  • 450ml Milk
  • 500g Fresh rhubarb
  • 115g Stem ginger (in syrup)
  • 100ml Maple syrup
  • 100g Icing sugar
  • Syrup from stem ginger
  • 100ml Maple Syrup


  1. In a large mixing bowl, place the margarine, self-raising flour and sugar, mixing together until it becomes fine crumbs.
  2. Prep the rhubarb by washing, trimming the ends and cut into small cubes about 1.5cm then add to the scone mix.
  3. Chop the stem ginger and add to the mix. Save the ginger syrup.
  4. Add the maple syrup and milk to the scone mix to form a firm dough ball
  5. Remove from the bowl and place on a floured surface
  6. Roll out to the thickness of your cutter and cut your scones
  7. Place on a lined tray and bake for 20 -25mins at 160c (fan assisted oven) or 180c (conventional oven)
  8. Whilst the scones are cooking, whisk together the icing sugar, stem ginger syrup and maple syrup until you reach a smooth consistency. Add cold water if needed.
  9. Once the scones have cooled, use a piping bag or spoon to drizzle on top