Rhubarb and ginger scones

Did I mention before that I like rhubarb?

Well I do and I always have a freezer full of the stuff for full year consumption. But now we are coming into the rhubarb season so I know 2 things:

1. My freezer will fill up with even more rhubard and

2. I will consume a lot of rhubard crumbles.

Well with this new recipe it doesn’t have to always be crumbles, it can be a scone! Yum, perfect for a nice sunny evening. Like today, the 1st good weather we have had in a lonnggg time.

To make the scones first sift 1/2 tsp of baking powder and 750g self raising flour together with 1/2 ground ginger.

Mix together with 180g of caster sugar and rub into the mix to make breadcrumbs with 180g of butter.

Then add 300g of chopped rhubard (I would chop finer than I did here), mix and then add milk. I added 100ml but I think 75ml would have been better as it was very wet and I was unable to roll and cut out scones so they were hand formed into balls…

Bake for 25 minutes at 170c fan.

I served them warm and just with butter, but I think cream would also be tasty.

This batch made about 14 so some for now and some for the freezer to enjpy on another warm evening I hope!


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