Summer is coming and we are already in the midst of an English heat wave, yay! Yes, it will be sandwiched between the inevitable rain of course but for a few days our moods will be lifted and going to work will be made all that more bearable by the thought of a nice cool cider outside in a beer garden. Ice creams on the beach, picnics at the park and meals in the great outdoors await us! But then so do more revealing clothes, and legs that blind those looking in the direction of those of us in the paler than pale club. So I start to panic and yet again diet to try to shift the excess baby weight (now known more simply as the bulges). I hear you thinking "I'm sure this post was called rhubarb scones...". And yes, you are right but it's World Baking Day! It would be rude not to! And I am a firm believer in everything in moderation. I simply cannot diet. I am useless at holding my willpower, I last possibly a day or two and then eat anything and everything that I can find that is exactly what I should not be eating! Even things I don't particularly like. So the only way is to allow myself some "preventative sweet goods". As it is rhubarb season and there are offers galore (I got 400g for only £2), this makes for a cheap, quick and easy recipe. It is also great for getting children involved in baking. My little one loved doing some mixing, rolling and cutting. She then had a ball playing with the flour and learning not too eat it (hilarious). So below is my recipe for Rhubarb Scones. I have given 2 measurements of sugar depending on if you want a sweet scone or will later sweeten it with jam. I'm no lover of jam (mad, I know) but I do love strawberry jam with the tarter version of these scones.
Preheat oven to 200C fan.
3 rhubarb stalks
2 tbsp caster sugar
210g plain flour (plus extra for rolling out)
15g baking powder
1 1/2 tbsp caster sugar (2 1/2 tbsp for sweeter version)
pinch sea salt
100ml milk plus extra in case needed
1 beaten egg
- Chop the rhubarb stalks in half lengthways and then again so you have 4 sticks. Cut into 1cm pieces.
- Place the rhubarb in a bowl, sprinkle over the 2tbsp caster sugar and toss so the rhubarb is fully coated. Put to the side to sweeten.
- Place the flour and baking powder in a separate bowl and mix together. Add the butter and rub together using your fingers until it resembles bread crumbs.
4. Stir in the caster sugar and salt, then add the rhubarb and any juices. Mix well.
5. Using a table knife, mix the ingredients together while adding a little milk at a time until the mixture comes together. You may not need all the milk, it depends on how much juice came from the rhubarb. It needs to be of a rollable consistency.
6. Roll the dough out on a floured surface. It should be about 1-2 inches in height. Using a round cutter, cut out your scones making sure to only push straight down rather than wiggling it around (otherwise they will not rise correctly).
7. Place the scones on a baking tray and brush the tops with beaten egg. Sprinkle some sugar on the top of each.
9. Allow to cool slightly on a wire rack and serve with butter or clotted cream and strawberry jam. Delicious with tea or gin. Take your pick.