Description
Delight in these Rhubarb & Custard Scones, a perfect British breakfast or snack treat featuring tender scones studded with fresh rhubarb and swirled with creamy, chilled custard. Baked to golden perfection and topped with a sprinkle of turbinado sugar, these scones combine tartness and sweetness in every bite, offering a unique twist on a classic favorite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup chopped fresh rhubarb
- 2 large eggs
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup prepared custard (thick and chilled)
- Extra cream for brushing
- Turbinado sugar for sprinkling
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the scones.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Cut in the Butter: Add the cold unsalted butter cubes to the dry mixture. Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs, ensuring the butter pieces remain small for a flaky texture.
- Add Rhubarb: Stir the chopped fresh rhubarb into the crumbly mixture, distributing it evenly without overworking the dough.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, heavy cream, and vanilla extract until smooth and well blended.
- Mix Wet and Dry: Pour the wet mixture into the dry ingredients and gently stir just until combined, taking care not to overmix to keep the scones tender.
- Fold in Custard: Gently fold in the thick, chilled custard to the dough. It’s okay if streaks of custard remain; this helps create pockets of creamy flavor inside the scones.
- Shape the Dough: Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick round. Cut it into 8 wedges or use a round cutter for traditional scone shapes.
- Prepare for Baking: Place the scones onto the lined baking sheet. Brush the tops lightly with extra cream and sprinkle generously with turbinado sugar for a sweet, crunchy finish.
- Bake: Bake in the preheated oven for 18–22 minutes, or until the scones are golden brown and cooked through.
- Cool and Serve: Remove from the oven and let the scones cool slightly before serving to enjoy the perfect balance of warm, flaky scones with creamy custard bursts.
Notes
- Use a thick custard that holds its shape when chilled for the best texture and flavor inside the scones.
- You can use either homemade or store-bought custard based on convenience.
- If your rhubarb tastes very tart, toss it with a teaspoon of sugar before adding it to the dough to balance the flavors.
- Be careful not to overmix the dough to keep the scones tender and flaky.
- Brush the tops with cream before baking for a golden and shiny finish.
