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Giant rhubarb and custard scone


Serves: 8-10
timePrep time: 25 mins
timeTotal time:
Giant rhubarb and custard scone
Recipe photograph by Mike English

Giant rhubarb and custard scone

This showstopper looks prettiest when made with pink forced rhubarb

Serves: 8-10
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
435Kcal
Fat
15gr
Saturates
9gr
Carbs
67gr
Sugars
25gr
Fibre
3gr
Protein
7gr
Salt
0.7gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 400g self-raising flour
  • 35g Bird's Custard Powder
  • 1 tsp baking powder
  • 125g cold unsalted butter, diced
  • 125g caster sugar
  • 1 large egg, beaten
  • 1 tsp vanilla bean paste or extract
  • 225-250ml buttermilk
  • 50-75ml fresh custard, plus extra to serve, optional
  • 1-2 white sugar cubes, crushed, or use 1 tbsp preserving sugar
For the rhubarb
  • 200g rhubarb, cut into short lengths (about 3cm)
  • 50g caster sugar
  • 1 tsp vanilla bean paste or extract

Step by step

Get ahead
Cook the rhubarb up to a few hours ahead. This is best eaten on the day it's made, but will keep in an airtight container for up to 2 days.
  1. Put the rhubarb in a large frying pan with the sugar, vanilla and 1 tablespoon of water – it should be in a single layer so that it cooks evenly. Cover with a lid and heat gently until the sugar has completely dissolved. Then increase the heat to medium and cook for 3-5 minutes, stirring occasionally, until the rhubarb is just tender but still keeping its shape. Tip into a dish and set aside to cool. When cool, strain in a sieve over a bowl, reserving the syrup. Preheat the oven to 220°C, fan 200°C, gas 7.
  2. Sift the flour into a large bowl with the custard powder, baking powder and a good pinch of fine salt. Mix well, then add the butter and, using your fingertips, rub it into the flour until it resembles breadcrumbs.
  3. Stir in the sugar. Make a well in the centre and stir in the egg, vanilla and 225ml buttermilk with a round-bladed knife until the dough begins to come together, adding a little more buttermilk if needed – it should be quite sticky. Tip out onto a lightly floured surface and briefly shape into a slightly domed round about 20cm in diameter, 3cm thick, being careful not to over-work it. Transfer to a greased baking sheet. Using the handle of a wooden spoon, floured, lightly press about 20 holes into the dough (about halfway down), then spoon the fresh custard in. Top with the rhubarb and scatter over the sugar.
  4. Bake for 25-30 minutes or until risen and golden.
  5. Pour the reserved rhubarb syrup into a small pan, bring to the boil and simmer for 3-4 minutes until reduced and slightly thickened; leave to cool.
  6. Leave the scone to cool for at least 15 minutes on the baking sheet, before drizzling with the extra rhubarb syrup. Cut into wedges and serve with extra custard.

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