Rhubarb & Custard Scones

4.7(50 ratings)

These delicious scones feature one of Britain's best-loved flavour combinations: rhubarb and custard. Serve with clotted cream for an enjoyable afternoon tea in the garden.

Prep Time

20 min

Total Time

42 min

Calories

465 kcal

Difficulty

Medium

Equipment

0 items

Cost

N/A/serving

Cuisine:

British

Main Ingredient:

Vegetarian•Eggs

Cooking Style:

Baking

Occasion:

Weeknight Dinner•Afternoon Tea

Ingredients

Servings

300gSelf-raising flour

50gCustard powder

1tspBaking powder

50gCaster sugar

95gCold unsalted butter

150mlWhole milk

1Egg

Clotted cream

250gRhubarb

100gCaster or granulated sugar

1Lemon

0.5tspVanilla bean paste

drop ofRed food colouring

Total Cost

£0.00

£0.00 per serving

Instructions

1.
Add self-raising flour, custard powder, baking powder, and caster sugar to the Thermomix bowl. (Speed 3, 10 sec)
2.
Add cold unsalted butter cubes. Blend until the mixture resembles breadcrumbs. (Speed 5, 10 sec)
3.
Gradually add whole milk and a beaten egg. Mix until a dough forms. (Speed 3, 30 sec)
4.
Roll out the dough on a floured surface and cut into scones.
5.
For the rhubarb compote, add rhubarb, sugar, lemon zest, vanilla bean paste, and optional red food colouring to the Thermomix bowl. (Speed 1, 100°C, 10 min)
6.
Serve scones with rhubarb compote and clotted cream.

Nutrition Information

Nutrition per serving (250g)

465 kcal / 1946 kJ

Carbs

72g

28% of RDA

Fat

16g

23% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

0 g

Sugar

0 g

Sodium

0 mg

Saturated Fat

0 g

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Rhubarb & Custard Scones

Ingredients