Rhubarb & custard scones - Good Food Middle East

Ingredients

• 300g self-raising flour, plus extra for dusting
• 50g custard powder
• 1 tsp baking powder
• 50g caster sugar
• 95g cold unsalted butter, cut into cubes
• 150-175ml whole milk
• 1 egg, beaten
• clotted cream, to serve
• 250g rhubarb, roughly chopped (or use chopped frozen rhubarb)
• 100g caster or granulated sugar
• 1 lemon, zested
• ½ tsp vanilla bean paste
• drop of red food colouring gel (optional)