Recipe Of the Month: Rhubarb & Custard Scones

Ingredients:

For the Scones

• 2½ cups self-rising flour, plus extra for dusting

• ¼ cup custard powder

• 1 teaspoon baking powder

• ¼ cup granulated sugar

• 6½ tablespoons cold unsalted butter, cut into cubes

• ⅔–¾ cup whole milk

• 1 egg, beaten

• whipped cream for serving

For the Rhubarb Compote

• 2 cups rhubarb, roughly chopped (fresh or frozen)

• ½ cup granulated sugar

• zest of 1 lemon

• ½ teaspoon vanilla bean paste

• a drop of red gel food coloring (optional)

Instructions: 

Step 1
In a large bowl, combine the flour, custard powder, ¼ teaspoon fine salt, baking powder, and sugar. Add the butter and rub it into the dry ingredients with your fingertips until the mixture resembles fine crumbs.

Step 2
Gradually add the milk, mixing with your hands until a smooth dough forms (you may not need all the milk). Roll the dough out on a lightly floured surface to about ¾ inch thick. Transfer it to a baking sheet lined with parchment paper, cover, and refrigerate for 30 minutes to firm up (or up to 1 hour if preparing ahead).

Step 3
Meanwhile, make the rhubarb compote. Place all the ingredients in a large saucepan with 2 tablespoons water (omit the water if using frozen rhubarb). Simmer over medium heat for 10–15 minutes, stirring occasionally, until the rhubarb softens and begins to break down and the mixture thickens. If using frozen rhubarb, you may add a drop of red food coloring to brighten the color. Transfer to a bowl and let cool completely.

Step 4
Preheat the oven to 425°F. Remove the dough from the refrigerator and line another baking sheet with parchment paper. Cut out 3–4 scones using a 3-inch round biscuit cutter. Place them on the prepared sheet, leaving about ¾ inch between each one.

Step 5
Roll out the remaining dough again to the same thickness and cut out more scones (you should get about 6 total). Place them on the baking sheet and brush the tops with the beaten egg. Bake for 10–12 minutes, until the tops are golden brown. Let the scones cool on the baking sheet, then serve with the rhubarb compote and whipped cream.

Best enjoyed the same day they are baked.