Rhubarb & Custard Scones

20 mins
20 min
Rhubarb & Custard Scones


  • Slice the rhubarb diagonally into 1cm pieces then tip into a saucepan large enough that the rhubarb is in a single layer on the base of the pan. Add the orange juice and maple syrup and stir to coat the rhubarb. Place over a high heat and bring to the boil then turn down to a simmer for 3-4 minutes or until the rhubarb is just tender. Keep an eye on it and test it regularly as it will over cook and lose its shape very quickly. 

  •  Once the rhubarb is cooked, gently tip into a sieve placed over a bowl and drain the syrup. Leave to cool. 

  •  Preheat the oven to 220ºC and line a baking tray with baking paper.

  • Sift the flour and baking powder into a large mixing bowl then stir in the salt and caster sugar. 

  • Dice the vegan butter into small pieces then tip into the flour mixture. Use your fingertips to rub the butter into the flour to create a breadcrumb-like consistency. 

  • Pour in half of the oat milk and use a butter knife to mix it into a soft dough, adding a more milk as needed, you might not need all of it. Stop mixing as soon as it comes together as overmixing will make the scones tough. 

  • Tip the dough onto a lightly floured work surface and press out gently with the palm of your hand until approximately 2.5cm thick. Dip a 6cm round pastry cutter into your bag of flour to lightly coat it then cut out your scones, reflouring your cutter each time. Once you have cut as many rounds as possible, press together the scraps and repeat the process until you have used the dough and have 8 scones cut out. Transfer to the lined baking tray.

  • Use your thumb or the handle of a wooden spoon, dusted in flour, to poke a hole into the centre of each scone, approximately ⅔ of the way through. Spoon 1 tsp of custard into each hole.

  • Make the glaze by mixing together the oat milk and maple syrup then brush over the tops of the scones. Be careful not to let it drip down the sides as this will inhibit the rise. Finally place 2 pieces of rhubarb on top of each scone then bake for 12-14 minutes or until risen and golden brown.

  • Whilst the scones are baking, tip the reserved rhubarb syrup into a saucepan and bring to the boil. Cook until the liquid has reduced into a thick, glossy syrup then leave to cool. Serve the scones warm or cold with the rhubarb syrup and any unused rhubarb from the scones, if desired.

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