With a bumper crop of rhubarb still growing on the allotment and some time to bake – this mornings rather decadent breakfast was scones. Scones definitely work for breakfast, especially if they include fruit, however I didn’t think I could face the full cream tea so early in the day. Instead I had my scones with coconut yoghurt and some stewed rhubarb. I used Coyo Yoghurt which is thick and perfect as a healthy clotted cream substitute. Happy bank holiday!
Rhubarb & Ginger Scones (makes about 6-8 scones)
- 270g self raising flour
- pinch salt
- 50g caster sugar
- 50g unsalted butter – cold from the fridge and cut into small cubes
- 1 egg
- 1 tablespoon natural yoghurt
- 80ml milk
- A thumb size (or a bit larger) piece of fresh ginger (peeled)
- 100g raw rhubarb (diced)
- Extra flour for rolling out
- Sift the flour, salt and sugar into a bowl. Add the diced butter and rub in using your fingers until the mixture looks like fine breadcrumbs.
- Stir in the diced rhubarb.
- Blend the ginger, milk and yoghurt together in a blender. Then beat in the egg. Add this wet mixture to the dry using a flat palate knife and bring to a dough. The dough should be wet but not really sticky. If it is, then add a tiny bit more flour to take the stickiness off.
- Turn the dough onto a floured surface and knead for a few seconds, then pat out the dough (or gently roller). Cut out rounds of the dough (about 3-4cm thick).
- Put on a baking tray (with some baking paper to stop any scones sticking). Sprinkle some flour over the top of the scones.
- Bake for 15 minutes at 220c/425f/Gas 7. The scones should look light brown on top and on the bottom, and sound hollow when you tap them on the bottom. Cool on a rack.