Rhubarb & Ginger Scones

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)

Rhubarb and ginger 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

Method

  • 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.

rhubarb and ginger scones all

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