Name: Rhubarb scones
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 250 g rhubarb finely chopped; 30 ml castor sugar; 5 ml vanilla extract; 500 ml flour cake; 10 ml Baking powder; 125 ml castor sugar; 125 ml milk; 125 ml cream

Recipe Disclaimer

Tap for method

Ingredients (8)

250 g	rhubarb — finely chopped
30 ml	castor sugar
5 ml	vanilla — extract
500 ml	flour — cake
10 ml	Baking powder
125 ml	castor sugar
125 ml	milk
125 ml	cream

Tap for ingredients

Method:

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 magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.