Ingredients
- 250 g rhubarb, cleaned and finely chopped25 g caster sugar5 ml vanilla extractFor the dough275 g cake flour10 g baking powder100 g caster sugar125 ml milk125 ml cream1 egg
Instructions
1. Preheat the oven. Place the rhubarb, caster sugar and vanilla extract in a mixing bowl and combine well.
2. Combine the cake flour, baking powder and castor sugar in a mixing bowl. Hollow the center 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.
3. 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 10-15 minutes, or until risen and golden brown.
