Rhubarb Scones
from https://bakingwithgranny.co.uk/

Note: This recipe is from a Scottish cooking and baking website.

The perfect summer recipe for using up all those many stalks of fresh home-grown rhubarb. With a delcious vanilla undertone, giving a rhubarb and custard scones vibe.

450 g/ 3 1/2 cups Self-raising Flour
Pinch of Salt
2 tsp Baking Powder
50 g/ 1/4 cup Block Margarine or Butter (cold)
50 g/ 1/4 cup Caster Sugar (Superfine Sugar)
200 ml/ 3/4 cup + 1 Tbsp. Milk
100 ml/ 1/3 cup + 1 tbsp Plain Yoghurt (dairy, soya, coconut…)
1/2 tsp Vanilla Extract (optional)
100 / 1 cup Rhubarb (fresh, chopped)

Pre-heat your oven to 220°c (200°c for fan-assisted oven, Gas Mark 7 or 425°F). Grease two baking sheets with a little butter and set aside.

Sift the flour, salt and baking powder into a large bowl, holding the sift up to allow some air into them. Gently stir in the sugar.

Using the tips of your fingers, rub in the margarine/butter to the dry ingredients, again lifting as you do to allow air in. Continue until you have a sandy consistency.

Create a well in the middle. Whisk the milk, yoghurt and vanilla together before pouring into the well. Mix a little before adding the rhubarb Using your hands, gently bring the ingredients together to form a soft, slightly sticky dough.

Turn out onto a floured work surface and gently knead together, before stretching the dough to about 2-3cm thickness.

Using a cookie cutter of your choice, cut your scones out and place them onto your pre-greased baking sheets. The smaller your cutter the more scones you will get. Reform and stretch the dough as required to use all of the dough.

Leave your scones to rest on the tray for about 10 minutes before brushing the tops with some extra milk.

Bake in your pre-heated oven for 10 minutes. If you are making smaller scones, keep a close eye on them as you may need to reduce the baking time accordingly.

Once cool enough to touch, transfer to a wire rack to cool completely or enjoy whilst still warm.

Servings: 10