Fresh Rhubarb and Ginger Scones With Stem Ginger
Light and fluffy scones that are a great way to use up fresh Rhubarb. Rhubarb and ginger scones can be served as a sweet snack or an Afternoon cream tea as a flavour variation on a classic scone recipe.
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Servings: 10
Calories: 334kcal
Ingredients
- 450 g Plain Flour
- 3 tsp Baking Powder
- 1 tsp Ground Ginger
- 0.5 tsp Salt
- 100 g Golden Caster Sugar, plus extra for sprinkling
- 150 g Unsalted Butter, Chilled
- 1 Large Egg
- 1 tsp Vanilla Extract
- 130 ml Whole Milk, plus extra for brushing
- 1 tsp Honey
- 80 g Fresh Rhubarb
- 30 g Stem Ginger
Instructions
- Preheat your oven to 190°C (375°F).
- In a large mixing bowl, combine plain flour, baking powder, ground ginger and salt.
- Cut the unsalted butter into small cubes and add it to the flour mixture. Use your fingers to rub the ingredients together until they resemble breadcrumbs.
- Mix the caster sugar through the flour mixture.
- In a separate bowl, whisk together the large egg, vanilla extract, honey and whole milk.
- Add the egg mixture to the flour mixture and gently fold until just combined. Be careful not to overmix.
- Dice the fresh rhubarb and stem ginger into small pieces. Mix them into the scone dough gently.
- Transfer the dough onto a lightly-floured surface. Use floured hands to press it down until it's about 2-3cm thick (approximately 1 inch).
- Use an 8cm (3 inch) round cookie cutter to cut out 8-10 scones. If needed, you can gather up the excess dough and press it down again, but try not to do this too many times.
- Arrange the scone circles on a large, lined baking tray, leaving space between each one to allow them to rise when baking, without touching.
- Using a pastry brush, brush each scone top with a little milk to help them to brown in the oven.
- Sprinkle some extra golden caster sugar on top of each scone for a sweet finish.
- Bake in the preheated oven for 25 minutes, or until the scones have risen and turned a lovely golden brown.
- Once baked, transfer the scones to a wire cooling rack and allow them to cool slightly before serving. They're best enjoyed warm!
Recipe Notes
- Chill Butter: Cold, cubed butter creates steam pockets for flaky scones. Keep it chilled before using.
- Avoid Overmixing: Mix wet and dry ingredients just until combined to prevent tough scones. A gentle fold is all you need.
- Maintain Oven Temperature: Avoid opening the oven door while baking to ensure proper rise. Let scones bake undisturbed for best results.
Nutrition Estimate
Calories: 334kcal | Carbohydrates: 47g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 259mg | Potassium: 118mg | Fiber: 1g | Sugar: 12g | Vitamin A: 432IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg