These tender, fluffy scones dotted with tangy fresh rhubarb are the perfect addition to a spring brunch or afternoon tea. Serve tjem up still-warm, if you can, with a little container of clotted cream or sweet butter.
- 2 cups diced rhubarb, cut into 1/2” pieces
- 1/2 cup + 3 tbsp sugar
- 2 tbsp grated fresh ginger
- 2 1/2 cups flour
- 1 tbsp baking powder
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/2 cup cold butter
- 1 1/4 cup milk
- 3 tbsp turbinado sugar
- Preheat oven to 400F. Line a baking sheet with parchment paper, and set aside.
- In a small bowl, mix together rhubarb, 3 tbsp sugar and fresh ginger, and stir to evenly coat the rhubarb pieces.
- In a larger mixing bowl, combine flour, baking powder, ground ginger and salt with the remaining 1/2 cup sugar. Using a pastry cutter or two knives, cut in the cold butter, working until the mixture resembles coarse crumbs. Stir in the rhubarb mixture. Add milk, reserving 1 tbsp for later, and stir until just barely combined.
- Turn the dough out onto a clean surface and gently knead 5-6 times. Shape into a ball. Place dough on the prepared baking sheet, then flatten out into a 1″ thick round. Using a sharp knife, score the top of the dough into 8 wedges, making sure not to cut all the way through. Brush top with remaining 1 tbsp milk, then sprinkle with turbinado sugar.
- Bake scones in preheated oven for 25-30 minutes, or until top is golden brown and a toothpick inserted in the centre comes out clean.
- Category: Brunch
- Method: Baked
- Cuisine: British