Mary berry rhubarb scones
Mary berry rhubarb scones are a delicious twist on the classic British treat. These scones are made with fresh rhubarb and have a light, fluffy texture that is perfect for serving at tea time or as an afternoon snack. Mary Berry’s recipe calls for basic ingredients like flour, butter, sugar and milk along with some chopped rhubarb to give it a tangy flavor. The scones can be served warm from the oven with clotted cream or butter and jam for a truly indulgent treat.
Why people also love Mary berry rhubarb scones
People love Mary Berry’s rhubarb scones dish because of its unique combination of flavors and textures. The tangy taste of the rhubarb pairs perfectly with the sweetness of the scone, while the light and fluffy texture makes it a perfect treat for any time of day. Additionally, this recipe is easy to follow and uses simple ingredients that are readily available in most kitchens, making it accessible to everyone. Finally, Mary Berry’s reputation as an accomplished baker adds to the appeal of this delicious dessert.
Ingredients:
- 350g self-raising flour
- 1 tsp baking powder
- 85g butter, chilled and cubed
- 3 tbsp caster sugar, plus extra for sprinkling
- 150ml milk
- Finely grated zest of one lemon (optional)
- About a cup of chopped rhubarb
Instructions:
- First of all,Preheat your oven to 220°C/200°C fan/gas mark 7.
- In a large bowl mix together the flour and baking powder.
- Add the cubes of butter into the mixture with your fingertips until it resembles breadcrumbs.
- Stir in three tablespoons of caster sugar, along with some finely grated lemon zest if desired.
- Add enough milk to form a soft dough that is not too sticky.
- Add the chopped rhubarb and gently mix it into the dough, being careful not to overwork it.
- Roll out the dough on a floured surface to about 2cm thickness.
- Cut out scones using a round cutter and place them onto a lined baking sheet.
- Brush each scone with some milk and sprinkle with caster sugar on top.
- Bake for 12-15 minutes until golden brown.
Quick Facts
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 27-30 minutes
- Difficulty: Easy
- Yield: Makes about 10 scones
Serving Suggestions:
These rhubarb scones are best served warm from the oven with clotted cream or butter and jam. They can be enjoyed at any time of day but are especially perfect for serving during tea time.
Expert Tips & Tricks:
- Be sure to handle the dough gently when adding in the chopped rhubarb to avoid overworking it.
- Use a sharp cutter when cutting out your scones to ensure they rise evenly while baking.
- Brushing each scone with milk before baking will give them a lovely golden brown color on top.
Nutrition Information:
Each scone contains approximately 230 calories, 10g of fat, 32g of carbohydrates, and 5g of protein.
Presentation:
These rhubarb scones are best served on a pretty plate or cake stand with a pot of tea for an elegant presentation. You can also add some fresh berries or edible flowers as garnish to make them look even more beautiful.
Variations and substitutions for Mary berry rhubarb scones recipe:
Variations:
- Blueberry Rhubarb Scones: Replace half of the chopped rhubarb with fresh blueberries for a delicious twist on this classic recipe.
- Ginger Rhubarb Scones: Add 1 tsp of ground ginger to the dry ingredients and sprinkle some crystallized ginger on top before baking for a spicy kick.
Substitutions:
- Gluten-Free Flour: Use gluten-free self-raising flour instead of regular flour to make these scones gluten-free.
- Vegan Option: Substitute the butter with vegan margarine or coconut oil, and use almond milk instead of cow’s milk to make these scones vegan-friendly.
- Sugar Substitutes: You can substitute caster sugar with honey or maple syrup if you prefer a healthier option. However, this may affect the texture and sweetness of the scones.
Recommendations and notices:
- Be sure to use fresh rhubarb for the best flavor.
- Don’t overwork the dough when adding in the chopped rhubarb as this can make your scones tough.
- Serve these scones warm from the oven with clotted cream or butter and jam for maximum enjoyment!
- These scones are best eaten on the day they are made but can be stored in an airtight container at room temperature for up to 2 days.
FAQ for Mary berry rhubarb scones
Yes, you can use frozen rhubarb in this recipe. Just make sure to thaw it completely before adding it to the dough.
These scones are best eaten on the day they’re made, but they will keep for up to 2 days if stored in an airtight container at room temperature.
Yes, you can freeze these scones. Once cooled, wrap them tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container for up to 3 months of storage. To reheat, thaw them at room temperature and warm them in the oven for a few minutes.
Yes, you can substitute self-raising flour with whole wheat flour by adding 1 tablespoon of baking powder per cup of whole wheat flour.
Conclusion
Mary Berry’s rhubarb scones are an easy-to-make treat that is perfect for any time of day, especially when served warm from the oven with clotted cream or butter and jam. The recipe uses simple ingredients like flour, butter, sugar, milk along with fresh rhubarb which gives it its unique tangy flavor profile. This dish is sure to impress your guests or loved ones and is a great way to use up any leftover rhubarb you may have. With its light and fluffy texture, these scones are perfect for serving at tea time or as an afternoon snack.
