A different take on Scones

 
Rhubarb and ginger Scones

Scones fit the bill perfectly for a quick afternoon tea bake and can be made from store cupboard items. Grandma’s fruit scones always came out light and airy and won many plaudits but I like to try out different versions and chanced upon a recipe for Rhubarb Scones. It was from the Queen's Mill Castleford  cook book ‘Born and Bred’. I was privileged to visit the Mill several times to do talks and was delighted to hear they had recently received funding for renovation work.  I’ve tried out a couple of recipes from the book for Mint Pasties  and Bean, pea and bacon tart previously using the famous Queens Mill Stoneground wholemeal flour and they are brilliant.

 

I’ve slightly amended the original recipe from the book which was an amalgamation of several recipes collated by Yvette Cooper MP. I’ve also added ginger to the recipe for a distinct flavour.

Rhubarb and ginger Scones

8 oz/225g self-raising wholemeal flour

2oz/50g butter

3oz/75g soft brown sugar

2 stalks (forced) Yorkshire Rhubarb

1 tsp ground ginger

2 eggs

Milk to mix

 

Preheat the oven to 220C (Fan 200C). Rub the butter into the flour until the mixture ressembles breadcrumbs. Add the sugar. Chop the Rhubarb into small slices and add to the mixture together with the ginger. Beat the eggs and add enough milk to make a soft dough. Roll out and cut into sections with a cutter. Bake for 12-15 minutes. Remove from the oven when the scones are golden brown.

 Meryl’s tips : Serve with a generous portion of crème fraiche, cream or clotted cream for a winning afternoon tea.

Why not try out some home baking this week? Who can resist the joys of a plate of scones, warm, aromatic and straight out of the oven? And these Rhubarb and ginger scones making a talking point for sure!