Rhubarb and stem ginger scones | Recipes | National Trust
Rhubarb and stem ginger scones are a deliciously fruity, spicy twist on the classic scone recipe that will get your taste buds tingling.
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 www.nationaltrust.org.uk.
Ingredients
- 750g self-raising flour
- ½ tsp baking powder
- 185g caster sugar
- 185g butter or plant-based margarine, cubed
- 200g rhubarb, peeled and diced
- 1 piece stem ginger in syrup, cut into small pieces
- 300ml milk or oat drink
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