Rhubarb Scones with Spiced Streusel Topping
Photography Claire Aldous.
These golden crusted scones are tender on the inside with pockets of lovely tart rhubarb and finished with a lightly spiced streusel topping that adds a fabulous crunch. They're perfect served warm with a dollop of cream and jam or a slather of butter.
INGREDIENTS
Scones
2 ¾ cups plain flour
½ cup caster sugar|
½ teaspoon sea salt
1 tablespoon baking powder
1 teaspoon ground ginger
100 grams butter, diced and chilled
3 cups red rhubarb, about 3-4 slim stalks sliced 2cm
2 x #7 eggs (large)
1 teaspoon vanilla extract
½ cup thick plain yoghurt
½ cup milk
Spiced Streusel Topping
¼ cup plain flour
¼ cup brown sugar
1 teaspoon ground ginger
½ teaspoon ground cinnamon
45 grams butter, diced
To finish
milk for brushing the tops
streusel topping, recipe below
whipped cream and berry jam to serve
METHOD
Preheat the oven to 180°C fan bake.
Make the streusel topping before starting the scones and chill until ready to cook.
Scones: Combine the flour, sugar, salt, baking powder and ginger in a large bowl. Add the butter and rub into the flour with your fingertips until coarse crumbs. Toss through the rhubarb.
Whisk the eggs, vanilla, yoghurt and the milk together then pour onto the flour mixture. Use a fork to stir just until the dough comes together. If needed, add a touch more milk as flour can vary in dryness. Don’t over-mix or the scones will be tough.
Tip onto a lightly floured bench and gently bring together with your hands and form into a rectangle approximately 30cm x 15cm. Cut in half lengthways then into 12 wedges. Carefully transfer to a flat, lined baking tray, spacing them 3cm apart. Brush the tops with milk then top with the streusel.
Bake for about 18 minutes or until well risen and golden and a skewer inserted into the centre comes out clean.
To serve: Dust the tops with icing sugar and serve warm with cream and jam. Scones are best eaten on the day of making. Makes 12.
Spiced Streusel Topping
Combine all the ingredients in a bowl. Rub the butter in with your fingertips until damp coarse crumbs. Chill until ready to cook.
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