Rhubarb Scones
Turn your rhubarb harvest into homemade rhubarb scones, that are sure to impress family and friends this summer.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bakingwithgranny.co.uk.
Cooking tools:
- Kitchen scale
- Oven
- Baking sheet
- Mixing bowl
- Sifter
- Whisk
- Measuring cup
- Measuring spoon
- Cookie cutter
- Rolling pin
- Cooling rack
- Pastry brush
- Cutting board
- Chef's knife
- Spoon
- Colander
- Pastry cutter
- Floured work surface
Ingredients
- 450 g Self-raising Flour (see Self-raising Flour note below)
- Pinch of Salt
- 2 tsp Baking Powder
- 50 g Block Margarine or Butter (cold; cubed)
- 50 g Caster Sugar
- 200 ml Milk
- 100 ml Plain Yoghurt (dairy, soya, coconut...)
- ½ tsp Vanilla Extract (optional)
- 100 g Rhubarb (fresh; chopped)
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