Nothing beats the comforting charm of a freshly baked scone, and this Rhubarb & Custard Scones Recipe is a delightful twist on a classic favorite. These scones perfectly balance the tartness of rhubarb with the creamy sweetness of custard, creating an irresistible treat that feels like a warm hug in every bite. Whether you’re serving them at afternoon tea or craving a cozy breakfast, these scones bring a lovely mix of flavors and textures that will quickly become a family favorite.
Ingredients You’ll Need
Creating these scrumptious scones is wonderfully straightforward, relying on simple ingredients that each play a crucial role in making your scones tender, flavorful, and beautifully golden. From the tangy rhubarb to the rich custard, every component shines through.
- Rhubarb Stalks: 1 cup, finely chopped to add a delightful tart burst in every bite.
- Plain Flour: 2 1/2 cups, the foundation for light and fluffy scones.
- Baking Powder: 2 teaspoons, essential for giving the scones their tender rise.
- Unsalted Butter: 1/2 cup, cold and cubed to create a flaky texture.
- Caster Sugar: 1/3 cup, just enough sweetness to complement but not overpower.
- Salt: 1/4 teaspoon, to enhance all the flavors.
- Eggs: 2 large, divided; one for the dough and one for brushing to golden perfection.
- Milk: 1/2 cup, to bring moisture and softness.
- Vanilla Extract: 1 teaspoon, for a warm, fragrant note.
- Custard: 1/2 cup, thick consistency, swirled inside for creamy surprise.
- Lemon Zest: 1 teaspoon, adding a fresh citrus zing to brighten the scones.
How to Make Rhubarb & Custard Scones Recipe
Step 1: Prepare Your Oven and Tray
Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper. This ensures your scones bake evenly and don’t stick, making cleanup a breeze.
Step 2: Combine Dry Ingredients and Butter
In a mixing bowl, whisk together the plain flour, caster sugar, baking powder, salt, and lemon zest. Next, cut in the cold unsalted butter using a pastry cutter or your fingertips until the mixture looks crumbly. This step is key for that classic flaky texture you crave.
Step 3: Mix the Wet Ingredients
In a separate bowl, lightly beat one large egg with the milk and vanilla extract. Gradually pour this into your dry ingredients, mixing gently just until everything comes together. Avoid overmixing to keep the scones tender and light.
Step 4: Fold in Rhubarb and Custard
Gently fold in the finely chopped rhubarb and spoonfuls of thick custard. The combination of the tart rhubarb and the creamy custard surprise inside each scone makes this recipe truly special. Now, turn the dough out onto a floured surface and pat it into a round about 1-inch thick.
Step 5: Cut and Bake
Using a round cutter, cut the dough into scones and place them on your prepared baking tray. Brush the tops with the second beaten egg – this gives the scones a beautiful golden color. Pop them in the oven and bake for 18 to 20 minutes until they’re puffed and golden brown.
Step 6: Cool and Enjoy
Once baked, let your scones cool slightly on a wire rack before serving. The warmth at this stage makes the scones especially inviting, and who can resist that first tender bite?
How to Serve Rhubarb & Custard Scones Recipe
Garnishes
Serving these scones with a dab of extra custard or a pat of creamy butter elevates their flavor. A light dusting of powdered sugar or a few extra lemon zest flecks can also add a pretty finishing touch for presentation and a subtle zing.
Side Dishes
Pair your scones with a pot of strong tea or a fresh fruit compote for a balanced and vibrant spread. Soft whipped cream or a berry jam complements the tartness of the rhubarb beautifully, making each bite a little celebration.
Creative Ways to Present
For a fun twist, split the scones and use them as bases for mini desserts by layering cream and fresh berries. They also work wonderfully as an elegant brunch addition when served alongside a cheese board or fresh salad.
Make Ahead and Storage
Storing Leftovers
You can store leftover scones in an airtight container at room temperature for up to two days. They’re perfect for a quick snack or breakfast the following morning, retaining much of their fresh-baked charm.
Freezing
If you want to save some for later, these scones freeze wonderfully. Wrap them individually in cling film and place in a freezer bag for up to a month. Simply thaw at room temperature when ready to enjoy.
Reheating
To bring your scones back to their fresh-from-the-oven bliss, warm them in a preheated oven at 350°F (175°C) for 5 to 7 minutes. This helps revive the flaky texture and warm the custard filling just right.
FAQs
Can I use frozen rhubarb for this recipe?
Absolutely! Frozen rhubarb works well—just make sure to thaw and drain any excess moisture before folding it into the dough to avoid soggy scones.
Is it necessary to use custard inside the dough?
The custard adds a delightful creamy texture and flavor contrast, but if you prefer, you can swap it with cream cheese or even leave it out for a simpler scone.
Can I make these scones dairy-free?
Yes, substitute the butter with a vegan alternative and use a plant-based milk to make them dairy-free. Ensure the custard is also dairy-free or omit it and enjoy a different, yet still delicious, version.
How thick should I roll out the dough?
Rolling the dough about 1 inch thick is perfect for evenly risen scones that are fluffy inside but with a tender crust.
Why is the lemon zest important in this recipe?
The lemon zest provides a fresh citrus aroma and flavor, highlighting the rhubarb’s tartness and balancing the custard’s sweetness beautifully.
Final Thoughts
Delving into this Rhubarb & Custard Scones Recipe is like welcoming a new favorite into your baking repertoire. The combination of tart rhubarb and creamy custard baked into a tender, flaky scone offers a comforting and joyful experience. I can’t wait for you to try it yourself and enjoy every delightful bite—these scones really do make any day feel special.
