Delicious rhubarb scones with a hint of ginger, filled with soft chunks of rhubarb which melt in the mouth. Perfect for rhubarb lovers.
Scones are one of my favourite bakes as they are so quick and easy to make.
No need to worry if you have eggs or yeast or anything like that of course so you just need a few basic store cupboard items then you are ready.
I like to incorporate seasonal fruits into my bakes and rhubarb is another real favourite.
So why not combine the two and enjoy delicious pink rhubarb chunks in a tasty scone.
Using light muscovado sugar in this recipe gives the scones a lovely light brown colour, enhanced too by the addition of ginger.
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Rhubarb
In February and March, forced rhubarb is available in the UK, this is actually grown in sheds in darkness and picked by candlelight, in the so-called “rhubarb triangle” area in Yorkshire.
Forced rhubarb is more tender and is supposed to have a sweeter flavour.
Once we get to spring though, around April and May, homegrown rhubarb is in season and it is more widely available.
People who grow fruit and vegetables at home may be lucky enough to have a rhubarb crown in their garden to supply them.
Rhubarb is usually thought of as a fruit but it is actually a vegetable, native to Siberia.
Rhubarb is usually used in the same way as fruits of course, cooked with sugar and used in desserts like crumbles or pies, due to its tart flavour.
Nostalgic bakes
Rustic bakes with scents and flavours that evoke childhood memories are really lovely at the moment when everything else has changed.
It brings a bit of comfort to bite into a tasty morsel and inhale those lovely flavours.
I think that is why my Scones and Small Bakes are so popular at the moment.
The pairing of rhubarb and ginger in a sweet rhubarb scone with a hint of caramel flavours from the light muscovado sugar just hits the spot so well!
Ingredients
Here is a list of the ingredients you will need for this recipe – use this as a list for shopping or for gathering together the ingredients in your kitchen. Check the recipe card at the end of the post for the quantities.
- 2 stalks rhubarb
- light muscovado sugar – this adds a lovely caramel flavour, if you can’t get this type of sugar you can replace it with light brown sugar though the flavour will change slightly
- self-raising flour
- baking powder
- butter
- ground ginger – ginger enhances the rhubarb flavour and adds a hint of heat
- milk – for brushing over the scones before cooking and for in the scone mixture
How to make rhubarb scones
Preheat the oven to 180 degrees C.
First wash the rhubarb and remove the ends of the stalks then chop it into small chunks. Place in a ceramic dish or oven tray. Sprinkle over 30 g of light muscovado sugar.
Cover the dish with foil and roast covered for 15 minutes. Remove the foil and cook for another 5 minutes uncovered. Remove the dish from the oven and leave to cool.
In a large bowl, place the flour and baking powder. Cut the cold butter into dice and rub the butter into the flour using the tips of your fingers until it has the appearance of large breadcrumbs.
Add the rest of the light muscovado sugar and the ground ginger and stir through.
Weigh out 100 g of the rhubarb you cooked earlier (drained). Add to the mixture, then add the milk. Mix well with a spoon until combined.
Transfer the scone mixture to a floured work surface and press into shape about 1 inch (2.5 cm) thick. Cut out 8-10 rounds and place them on a baking tray lined with baking paper.
Brush with one or two tablespoons of milk using a pastry brush.
Bake the scones for 20-25 minutes or until golden. Remove from the oven and allow to cool then serve.
Serving suggestion
Enjoy warm or cold split in half and spread with butter and jam.
Make them part of a cream tea by adding clotted or whipped cream.
For even more of a rhubarb hit why not pair with rhubarb and ginger jam from Janice at Farmersgirl Kitchen.
Freezing
These rhubarb scones freeze well, as other scones. Allow to cool then seal in a freezer bag and freeze. Use within 3 months for best results.
To defrost, leave at room temperature until thawed. Reheat in the oven at 140 degrees°C for 5 to 10 minutes.
More rhubarb recipes
Rhubarb lovers might also want to try:
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Recipe
Rhubarb Scones
Ingredients
- 2 stalks rhubarb
- 30 g light muscovado sugar
- 250 g self-raising flour
- 2 tsp baking powder
- 55 g butter I use unsalted
- 175 ml milk
- 25 g light muscovado sugar
- 1.5 tsp ground ginger
- 1 tbsp milk to brush over the scones before baking
Equipment
Instructions
- Preheat the oven to 180 degrees℃ / 350℉.
- First wash the rhubarb and remove the ends of the stalks then chop it into small chunks. Place in a ceramic dish or oven tray. Sprinkle over 30 g of light muscovado sugar.2 stalks rhubarb, 30 g light muscovado sugar
- Cover the dish with foil and roast covered for 15 minutes. Remove the foil and cook for another 5 minutes uncovered. Remove the dish from the oven and leave to cool.
- In a large bowl, place the flour and baking powder. Cut the cold butter into dice and rub the butter into the flour using the tips of your fingers until it has the appearance of large breadcrumbs.250 g self-raising flour, 2 tsp baking powder, 55 g butter
- Add the rest of the light muscovado sugar and the ground ginger and stir through.25 g light muscovado sugar, 1.5 tsp ground ginger
- Weigh out 100 g of the rhubarb you cooked earlier (drained). Add to the mixture, then add the milk. Mix well with a spoon until combined.175 ml milk
- Transfer the scone mixture to a floured work surface and press into shape about 1 inch (2.5 cm) thick. Cut out 8-10 rounds and place them on a baking tray lined with baking paper.
- Brush with the milk using a pastry brush. Bake the scones for 20-25 minutes or until golden. Remove from the oven and allow to cool then serve.1 tbsp milk
Sally Hendergate says
The mix seems extremely wet even though I drained the rhubarb and used 150ml of milk. Is it supposed to be very wet and gooey?
bakingqueen74 says
No, it shouldn’t be. I would add a little more flour until you get the usual scone consistency so you can cut them out as usual. Perhaps a lot of water/juice came out of the rhubarb after cooking, you need to ensure the rhubarb is fairly firm, not disintegrated and mushy, for it to work.
Stuart Priestley says
How much milk?
bakingqueen74 says
175 ml of milk, thanks for spotting, I’ll update the recipe asap
Janice Pattie says
Oh I must try these, I’ve made Rhubarb Muffins but never thought to include it in scones. Thanks for linking up to my rhubarb and ginger jam too
bakingqueen74 says
Very welcome Janice I might well try making rhubarb jam next using your recipe!