Irish Rhubarb Scones
Gorgeous, buttery scones with a crispy exterior and a soft, fluffy interior flavoured with bursts of sour roasted rhubarb
Equipment
- 1 Large mixing bowl
- 1 Rolling Pin
- 1 scone or biscuit cutter
- 1-2 Flat baking trays
- 1 Small Bowl
- 1 Fork
- 1 Pastry brush
Ingredients
- 450 grams plain or self raising flour
- 10 grams baking powder
- 60 grams caster sugar
- 120 grams butter, cut into small cubes soft, room temperature
- 170 grams milk or buttermilk
- 2 whole eggs
- 200 grams roasted rhubarb or raw rhubarb
- egg wash 1 egg with 1-2 tbsp milk
Instructions
- Preheat oven to 200°c (400°f) or 190°c (380°f) if fan assisted.
- if you are using roasted rhubarb, try to remove as much juice from it as possible by placing into a small sieve and leaving to drain while you prepare the dough. If you are using raw rhubarb, slice into small chunks and place into a bowl with 40 grams of sugar. Mix together and leave to one side while you prepare the dough, making sure to strain any juices out before adding to the dough.
- In a large mixing bowl, add the flour, baking powder and sugar. Mix together to remove any lumps.
- Add in the cubed, room temperature butter and using your hands, rub the butter together with the flour until the mix resembles breadcrumbs.
- Make a hole in the middle of the flour and add the milk and eggs.
- Using your hands, mix together until it resembles a crumbly dough. Be carefuly not to mix until smooth or you will over mix it. Mix it until there are a few crumbs of flour still left at the bottom of the bowl.
- Lightly flour a clean work surface and transfer the scone dough to the surface.
- Sprinkle some flour on the dough and carefully flatten the dough out a little, taking care to try to form a rectangle. See pictures in the post for reference.
- Take half of the rhubarb and add to the dough, spreading it out evenly.
- Fold the dough over itself in thirds, this is called a letter fold in pastry.
- Dust the dough with more flour and roll it out a little, taking care to keep it in a rectangle for easy cutting.
- Scatter the remaining rhubarb over the dough and fold the dough over itself in thirds again.
- Dust the dough with a little more flour and carefully roll it out, trying to keep that rectangle shape. Roll the dough out quite thick, about the same height as the cutter.
- Gently cut out the scones using the cutter until the dough has been used. Carefully knead the scraps together and cut out the dough using the cutter once more.
- Place onto flat, lined baking trays with a little space in between each scone.
- Make an egg wash by whisking together an egg and 1-2 tbsp of milk in a small bowl. Using a pastry brush, brush the tops of each scone with egg wash.
- Bake in the hot, preheated oven for 18-20 minutes, making sure to turn the tray halfway through cooking. The scones are ready when they have risen well and have an even brown colour on top.
- Allow to cool slightly before serving.
- Cooled leftover can be stored wrapped tightly or in an airtight container at room temperature for up to 3 days.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.