Rhubarb scones

Buttery and flaky, and always a winner!
recipe, bake, treat
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Recipe from: 28 October 2015
Preparation time: 20 min
Cooking time: 15 min


  • 250
    rhubarb, cleaned and finely chopped
  • 30
    castor sugar
  • 5
    vanilla extract
  • 500
    cake flour
  • 10
    baking powder
  • 125
    castor sugar
  • 125
  • 125
Servings: Change Serving


Preheat the oven 180°C.

Place the rhubarb, castor sugar and vanilla extract in a mixing bowl and combine well.

Combine the cake flour, baking powder and castor sugar in a mixing bowl. Hollow the centre 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.

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 to 15 minutes, or until risen and golden brown.

Words and image:Home

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