Sweet rhubarb and ginger scones
Now that local rhubarb is in season, let’s put it to work with its best friend, ginger, in these light scones that are perfect for afternoon tea. A sprinkling of orange zest lets all the flavours sing. Pile them high with crème fraîche or clotted cream and your favourite jam for even more luscious flavour.
Ingredients
- 2½ cups (300 grams) all-purpose flour
- ¼ cup sugar
- 1 teaspoon baking soda
- Pinch of salt
- ½ cup butter, frozen
- 1 teaspoon cardamom
- 1½ cups (150 grams) finely diced rhubarb
- 2 teaspoons orange zest
- 3 tablespoons very finely diced crystallized ginger
- 1 cup buttermilk
- 1 egg, for brushing
Instructions
- Preheat oven to 400 ℉.
- In a bowl, combine flour, sugar, baking soda, salt and cardamom.
- Grate frozen butter into the bowl and work it into the flour mixture using your hands, until it resembles large breadcrumbs.
- Combine rhubarb with orange zest and ginger before adding to the flour mixture. Stir together.
- Make a well in the centre of the ingredients and pour in the buttermilk. Use a fork to work in the liquid, then switch to your hands and tip the dough onto a lightly floured surface. Bring the dough together, kneading a few times, but being careful not to overwork it. Use a floured rolling pin to form the dough into a flat disc and, with a bench cutter or sharp knife, cut the round into six wedges. Beat the egg in a small bowl and add a drop or two of water. Place the wedges onto a parchment-lined baking sheet and brush tops with the egg mixture.
- Bake at 400 ℉ for 25 to 30 minutes.
