I love rhubarb and these Rhubarb and Ginger Scones were inspired by one of my favourite puddings – Rhubarb Crumble. Rhubarb is in season so after snapping up as much as I could manage from my local supermarket and making my crumble I still had some left over.
I’m always looking for new ideas for scones so I thought I could try rhubarb with ginger – a match made in heaven – along with a part wholemeal flour that I use for my crumbles. I think the nutty taste of wholemeal flour goes particularly well with rhubarb.
Ingredients you will need to make Rhubarb and Ginger Scones
- 8 ounces / 225 grams / 1 cup wholemeal flour
- 8 ounces / 225 grams / 1 cup plain white flour
- 1 teaspoon bicarbonate of soda
- 2 ounces / 55 grams / ¼ cup light soft brown sugar
- 4 ounces / 110 grams / ½ cup butter (softened)
- 8 ounces / 225 grams / 1 cup rhubarb diced
- 4 ounces / 110 grams / ½ cup crystallised ginger cut into small pieces
- Approx. ½ pint buttermilk or sour milk
- A little milk
Directions
- Pre-heat the oven to 220°C / 200°C Fan / 425°F / Gas Mark 6.
- Sieve the flours and bicarbonate of soda together and stir in the sugar.
- Rub the butter into the flour/sugar mixture until it resembles fine breadcrumbs.
- Stir in the diced rhubarb and ginger.
- Mix to a soft dough with the buttermilk or sour milk. You may need more than ½ pint.
- Turn out onto a floured working surface and knead very lightly until smooth.
- Pat out to about 1 ½ inches thick and cut into rounds using a metal cutter. A 2 ½ inch (6.6 cm approx.) cutter should give you about 8 scones.
- Transfer to a floured baking tray or one lined with baking parchment and brush the tops with milk.
- Bake in the pre-heated oven for approximately 20 minutes or until well risen and golden brown.
- Cool on a wire rack wrapped in a clean tea towel or serve hot from the oven.
Equipment you will need to make Rhubarb and Ginger Scones
Apart from the usual essential kitchen equipment you will need a baking tray such as this Masterclass Large Baking Tray, baking parchment (or you could use flour instead of baking parchment), a wire rack and metal cutters.
Rhubarb and Ginger Scones
Course: SnacksCuisine: BritishDifficulty: Easy8
servings20
minutes20
minutesIngredients
8 ounces / 225 grams / 1 cup wholemeal flour
8 ounces / 225 grams / 1 cup plain white flour
1 teaspoon bicarbonate of soda
2 ounces / 55 grams / ¼ cup light soft brown sugar
4 ounces / 110 grams / ½ cup butter (softened)
8 ounces / 225 grams / 1 cup rhubarb diced
4 ounces / 110 grams / ½ cup crystallised ginger cut into small pieces
Approx. ½ pint buttermilk or sour milk
A little milk
Directions
- Pre-heat the oven to 220°C / 200°C Fan / 425°F / Gas Mark 6.
- Sieve the flours and bicarbonate of soda together and stir in the sugar.
- Rub the butter into the flour/sugar mixture until it resembles fine breadcrumbs.
- Stir in the diced rhubarb and ginger.
- Mix to a soft dough with the buttermilk or sour milk. You may need more than ½ pint.
- Turn out onto a floured working surface and knead very lightly until smooth.
- Pat out to about 1 ½ inches thick and cut into rounds using a metal cutter. A 2 ½ inch (6.6 cm approx.) cutter should give you about 8 scones.
- Transfer to a floured baking tray or one lined with baking parchment and brush the tops with milk.
- Bake in the pre-heated oven for approximately 20 minutes or until well risen and golden brown.
- Cool on a wire rack wrapped in a clean tea towel or serve hot from the oven.
Serving Rhubarb and Ginger Scones
We serve the Rhubarb and Ginger Scones with clotted cream and Mackay’s Ginger Preserve in the tea rooms. They were quite popular although some customers preferred butter to clotted cream and raspberry jam to ginger preserve.
I tried them all ways but clotted cream and ginger preserve was definitely my favourite.
As I said I’m always trying to come up with some new recipe ideas for scones – see all of my scone recipes.
Until next time.
Happy Baking!
Tanya
