Giant rhubarb and custard scone recipe | Sainsbury`s Magazine

Ingredients

• 400g self-raising flour
• 35g Bird's Custard Powder
• 1 tsp baking powder
• 125g cold unsalted butter, diced
• 125g caster sugar
• 1 large egg, beaten
• 1 tsp vanilla bean paste or extract
• 225-250ml buttermilk
• 50-75ml fresh custard, plus extra to serve, optional
• 1-2 white sugar cubes, crushed, or use 1 tbsp preserving sugar
• 200g rhubarb, cut into short lengths (about 3cm)
• 50g caster sugar