Raspberries, blackberries, strawberries, blueberries, apricots and even citrus fruits taste delicious stirred through scone dough, but there’s a better option for anyone baking the sweet treats in spring. Rhubarb is in season in the UK, with forced stems being harvested now and field-grown versions of the ruby red fruit ready to pick from April to June.
Adding rhubarb to your favourite scones is simple with this recipe, which uses “one of Britain’s best-loved flavour combinations: rhubarb and custard,” says BBC Good Food. These “delicious” scones use custard powder in the scone dough for a light and creamy texture, while the fruit is stewed into a sweet but slightly sour compote.
The recipe has garnered glowing reviews from BBC Good Food fans, who gave it five-star ratings.
One person wrote: “Have made these twice now and they were delicious! Do brush with egg (not milk, like I usually do) – gives a slightly crunchy exterior. Inside was soft, almost sponge-like. Compote was incredible – the vanilla and lemon add so much flavour. Scones will never be the same – this is now my absolute favourite!”
Another chimed: “These are really delicious. The slightly custardy scones smell and taste lovely. The rhubarb compote is very yum and works so well spread direct on the scones. I made them as per the recipe and would definitely make again.”
Some reviewers suggested minor recipe alterations, such as skipping the chilling stage for the dough and putting the scones straight in the oven.
They said: “I only used 150ml milk, so the dough seemed firm enough without chilling. They came out perfectly after 10 minutes – light, soft and with a slight top crispness. Recommend.”
Method
In a large bowl, combine the flour, custard powder, a quarter teaspoon of fine salt, baking powder, and sugar. Rub the butter into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs.
Add the milk gradually while using your hands to mould the mixture into a smooth dough. You may not need all of the milk.
Now, gently roll the dough out on a lightly floured surface to a 2cm thickness. Carefully transfer the dough to a baking tray lined with baking parchment, cover, and chill for 30 minutes to firm up, or up to one hour if you have time.
Meanwhile, make the rhubarb compote. Add all the compote ingredients into a large saucepan and two tablespoons of water (skip the water if using frozen rhubarb).
Simmer the fruit over medium heat for 10 to 15 minutes, stirring occasionally until the rhubarb has softened, almost collapsing, and the mixture has thickened. If you are using frozen rhubarb, you may want to stir in a drop of red food colouring to enhance the pink colour at this point.
Transfer the compote to a bowl and leave to cool completely. Heat the oven to 220C/200C fan/gas 7 and remove the dough from the fridge.
Use a 7cm round biscuit cutter and stamp out three to four scones. BBC Good Food experts said: “Be careful not to twist the biscuit cutter when stamping out the scones. If you do, they may not rise evenly.”
Arrange the scones on the prepared tray, leaving a 2cm gap between each.
Now roll the remaining dough out again on a floured surface, and stamp out as many scones as possible (you should get about six in total).
Transfer these to the tray, then brush all the scones with the beaten egg. Avoid dripping the egg wash down the sides when you brush it over the tops, or the scones will struggle to rise.
Finally, bake the scones for 10 to 12 minutes until the tops are golden brown, then leave to cool completely on the tray. Serve with the rhubarb compote and clotted cream, and enjoy fresh from the oven.
