Rhubarb and rosemary scones

• 25 prep. time

• 15-20 cooking time

• Serves 12

Ingredients

• 750g self-raising flour

• 185g butter or plant-based margerine

• 50g caster sugar (for rhubarb and rosemary mix)

• 250g rhubarb, washed and chopped into small pieces

• 120g caster sugar (for base mix)

• 15g fresh rosemary, finely chopped

• 350ml dairy or plant-based milk

Method

  Step 1

Pre-heat the oven to 180°C (160°C fan/gas mark 4).

  Step 2

Toss the rhubarb in a large bowl with caster sugar and chopped rosemary. Mix well and leave to one side.

  Step 3

Weigh the flour and margarine into a large bowl and rub together using your fingertips until the mixture resembles fine breadcrumbs.

  Step 4

Into your base mix, add the sugar and mix gently to combine.

  Step 5

Drain and reserve the liquid that has come off the rhubarb.

  Step 6

Add in the rhubarb and ¾ of milk and mix into the dry mix, adding the remaining milk, as required until you have a dough that is soft but not too sticky.

  Step 7

Tip the mixture onto a lightly floured workbench and using your hands, gently work the dough until it's combined.

  Step 8

Roll the dough approximately 4cm thick and using a 7cm straight edged cutter, cut 12 scones rerolling the dough as needed.

  Step 9

Place these on your lined baking tray and dip in, or brush the tops with your milk.

  Step 10

Place into the oven and bake for 15-20 minutes, until risen, lightly coloured and when lifted they feel light.

 Step 11

Remove from the oven and brush with the reserved rhubarb syrup whilst still warm.

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