3.4K
Rhubarb scones
Serves: 6 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- 250 g rhubarb, cleaned and finely chopped
- 25 g caster sugar
- 5 ml vanilla extract
For the dough
- 275 g cake flour
- 10 g baking powder
- 100 g caster sugar
- 125 ml milk
- 125 ml cream
- 1 egg
Instructions
1. Preheat the oven. Place the rhubarb, caster sugar and vanilla extract in a mixing bowl and combine well.
2. Combine the cake flour, baking powder and castor sugar in a mixing bowl. Hollow the center and pour in the milk and cream, then stir until just mixed. Turn out onto a floured surface and add the rhubarb pieces, kneading until mixed.
3. Roll out the dough to a thickness of 3cm. Press out rounds with a cookie cutter and arrange the raw scones on a greased baking tray. Brush with beaten egg and bake for 10-15 minutes, or until risen and golden brown.
Did You Try This Recipe?
Show us & tag us on Instagram at @kachenmagazine