Fresh Rhubarb and Ginger Scones With Stem Ginger

Equipment Needed:

• Measuring Scales and Measuring Spoons – It is always better with baking recipes, to accurately measure all the ingredients. You’ll end up with less mistakes and better results this way.
• Baking Tray/Baking Sheet – Lined with baking paper/parchment paper. Have one large enough to fit all the scones on, or use 2.
• Large Mixing Bowl – A large bowl to the scone dough inside. Have a wooden spoon or spatula to hand too. Alternatively, you can create the dough with a stand mixer that has a paddle attachment (for the first part) and dough attachment (to finish the dough mixing). You can also use a food processor to mix the butter and flour. 
• Whisk – For beating the eggs with the milk and vanilla. Use a small bowl for this too.
• Sharp Knife and Chopping Board – For dicing and chopping the rhubarb and stem ginger.
• 8cm (3 inch) Round Cookie Cutter – I use this to make uniform sized scones. If you don’t have one you can create a disc from the dough and slice it like a pizza, making triangle-shaped scones or ball up the dough into portions, flattening each one slightly.
• Wire Cooling Rack – It’s best to allow the scones to cool on a wire rack so they don’t get soggy bottoms as they cool.

Ingredients

• Plain Flour – Use a plain white flour (all-purpose flour) for this recipe. A bread flour is unsuitable as it will make the scones too dense.
• Baking Powder – Make sure it’s fresh (before the expiration date and within 6 months of opening) for the best results. Old Baking powder won’t give as good a rise.
• Ground Ginger – This adds a warming a spicy element straight into the scone dough. Ginger pairs very well with the flavour of rhubarb.
• Salt – This enhances the flavour of the scones.
• Golden Caster Sugar – Gives the scones sweetness and adds a golden hue to the dough.
• Unsalted Butter – We add in salt separately so that it is easy to control the amount we use. I don’t recommend using salted butter here. Make sure the butter is chilled. On hot days, I would recommend chopping the butter into small chunks ready to use, then returning it to the fridge While you prepare everything else.
• Egg – A large fresh egg binds the dough together and helps to create the texture.
• Vanilla Extract – Used to flavour the scones and compliment the other flavours.
• Whole Milk – Just like the butter, make sure the milk is cold and chilled until use.
• Honey – A add a touch of extra sweetness for the scones.
• Fresh Rhubarb – Use only the red/pink parts of the rhubarb stems as the green part can be too sour. You can use rhubarb that has been frozen if it’s out of season when you make these. Dice the rhubarb into very small pieces for best results.
• Stem Ginger – Drain well before use and chop finely so that the flavour is evenly spread.

Substitutions and Additions:

Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.

Substitutions:

• Plain Flour – We add in our leavening agent in separately so, if you wanted to use self rising flour, do not add the baking powder. Be aware, that you may get different results with this substitution however.
• Golden Caster Sugar – You can use white caster sugar instead of golden caster sugar. The colour of the scones after baking may not be as golden throughout the scone.
• Whole Milk – You can use semi-skimmed milk but they scones won’t be as rich. Alternatively, you can use buttermilk for a tangier flavour.

Additions:

• Spices: You can add a pinch of ground cinnamon to the scone dough for extra flavour.
• Chocolate: You can add chopped dark chocolate or white chocolate chips to the dough.
• Nuts: Adding some chopped nuts like almonds, pecans, or walnuts will give the scones a nice crunch.
• Glaze: For a glossy finish, you can brush the tops of the scones with a simple glaze made of icing sugar and milk and a pastry brush after they come out of the oven.

Storage

Storage:

• Room Temperature: Freshly baked rhubarb and ginger scones can be stored at room temperature in an airtight container for up to 2 days. They will be freshest the day they are baked, but will still be enjoyable for a day or two after.

Reheating:

• Oven: For a quick refresh and to bring back that warm, fluffy texture, preheat your oven to 175°C (350°F). Wrap the scones loosely in foil and reheat for 5-10 minutes, or until warmed through.
• Microwave: While not ideal, scones can be reheated in the microwave in a pinch. However, this method can dry them out. Wrap individual scones in a paper towel and microwave on high for 10-15 seconds, or until warmed through. Be careful not to overheat, as they can become tough.

Freezing:

• Scones freeze beautifully and are a great way to enjoy them for longer. Once the scones are completely cool, wrap them tightly in clingfilm/plastic wrap or place them in a single layer in a freezer-safe container. They will keep in the freezer for up to 3 months.

Defrosting:

• To defrost frozen scones, simply transfer them from the freezer to the fridge overnight. Alternatively, you can thaw them at room temperature for a few hours. Reheat as desired using the methods mentioned above.

Important Note: While these scones can be reheated and frozen, their texture will not be exactly the same as freshly baked scones. They may lose some of their crispness on the outside and become slightly softer overall.