Ingredients

The following ingredients have 4 Servings
  • 2 stalks rhubarb
  • 30 g light muscovado sugar
  • 250 g self-raising flour
  • 2 tsp baking powder
  • 55 g butter (I use unsalted)
  • 175 ml milk
  • 25 g light muscovado sugar
  • 1.5 tsp ground ginger
  • 1 tbsp milk (to brush over the scones before baking)

Instruction

  • Preheat the oven to 180 degrees C.
  • First wash the rhubarb and remove the ends of the stalks then chop it into small chunks. Place in a ceramic dish or oven tray. Sprinkle over 30 g of light muscovado sugar.
  • Cover the dish with foil and roast covered for 15 minutes. Remove the foil and cook for another 5 minutes uncovered. Remove the dish from the oven and leave to cool.
  • In a large bowl, place the flour and baking powder. Cut the cold butter into dice and rub the butter into the flour using the tips of your fingers until it has the appearance of large breadcrumbs.
  • Add the rest of the light muscovado sugar and the ground ginger and stir through.
  • Weigh out 100 g of the rhubarb you cooked earlier (drained). Add to the mixture, then add the milk. Mix well with a spoon until combined.
  • Transfer the scone mixture to a floured work surface and press into shape about 1 inch (2.5 cm) thick. Cut out 8-10 rounds and place them on a baking tray lined with baking paper.
  • Brush with the milk using a pastry brush. Bake the scones for 20-25 minutes or until golden. Remove from the oven and allow to cool then serve.