Rhubarb & Custard Scones

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

£0.92/serving

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Weeknight Dinner•Afternoon Tea

Ingredients

Servings

300gSelf-raising flour

£0.45

50gCustard powder

£0.40

1tspBaking powder

£0.05

50gCaster sugar

£0.15

95gCold unsalted butter

£0.80

150mlWhole milk

£0.20

1Egg

£0.30

Clotted cream

£2.75

250gRhubarb

£1.20

100gCaster or granulated sugar

£0.20

1Lemon

£0.50

0.5tspVanilla bean paste

£0.35

drop ofRed food colouring

£0.05

Total Cost

£7.40

£0.92 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.

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My Notes

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

Wine Pairings

No wine pairing suggestions available for this recipe.

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Rhubarb & Custard Scones

Ingredients

Instructions