#41 Forced Rhubarb & Custard Scones

Small Batch Rhubarb & Orange Blossom Jam & Custard Scones.

Hello you lovely lot. I have been behind the scenes working away creating four recipes all dedicated to the world’s greatest pretend fruit & best friend. Rhubarb & its Custard.

This is ultimately my Love Letter to Rhubarb & Custard. If you aren’t a fan of Rhubarb however this is nightmare fuel- and I can only apologise for your lack of good taste. (I am only half joking).

You can however substitute the Rhubarb for strawberries, just cut them into quarters and you’ll be grand.

Over of TSK+ I am creating a simple but magnificent pudding in the form of a Stem Ginger, Steamed Forced Rhubarb & Custard Pudding. It seriously cheered us all up eating it this week- and I think it will make you all very happy too.

Forced Rhubarb & Custard Scones

Ingredients

(Small Batch Rhubarb & Orange Blossom Jam)

• 400g Forced Rhubarb (for a gloriously pink jam)

• 200g Granulated Sugar

• 2 Tbsp Pectin Syrup

• 1 Tsp Orange Blossom

• 1 small orange, zested & juice

(Scones)

• 300g Plain Flour- sieved

• 1/2 Tsp Bicarb of Soda

• 1/2 Tsp Baking Powder

• 60g Custard Powder ( I used Birds)

• 100g Salted Butter, very finely cubed- fridge cold

• 55g Golden Caster Sugar

• 1 Tbsp Vanilla Bean Paste

• 170ml Buttermilk or 170ml Warm Whole Milk with 5ml Lemon Juice added

• Pinch of Salt

• (optional) 1 Ball of stem ginger, finely chopped

(to top)

• 3 Tbsp Double Cream

• 1 Tbsp Honey

• 2 Tbsp Golden Caster Sugar

(to serve)

• Clotted Cream

• Rhubarb Jam from above

Method

( For the Rhubarb Jam)

1. Start by making your jam. Cut the Rhubarb into 3cm chunks. Cover in the sugar and leave overnight. This will help draw out the juices from the Rhubarb and help keep that beautiful pink colour.

2. The next morning add all the jam ingredients into a saucepan. Bring to a gentle boil skimming any skum that rises to the top of the jam. Stirring to ensure it doesn’t catch at the bottom of the pot. Stir for 15 minutes then remove from the heat and allow to cool. Pop into a sterilised jam jar.

(Custard Scones)

1. Mix all the dry ingredients into a mixing bowl. Rub the finely chopped butter cubes into the dry ingredients through your fingers. Leave a few bits of butter throughout the mixture.

2. Add the rest of the ingredients together and use a knife to mix together initially, running it through the dough. Turn the dough out onto a lightly dusted work surface and using the palms of your hands to flatten out to a thickness of around 3cm.

3. Using a 7cm fluted cookie cutter to stamp out as many as you can, place onto a large baking tray lined with parchment paper. Pop the scones into the fridge to harden for 1 hour. This will help the butter firm up and will create a fluffier- more risen scone.

4. Pre-heat your oven to 200C Fan. Evenly distribute the scones onto two lined baking trays, ensuring they have at least 3-4cm between each scone. Bake your scones for 11 minutes until risen and beautifully golden. Allow to cool to just room temperature. Slice open and lather in thick clotted cream and your rhubarb jam. These are best eaten on the day they are made- however pop them in the microwave for 15 seconds on the second day and they will still taste grand.

5. You will want to save some of this Rhubarb Jam for the new edition of the newsletter where I am making a Black Treacle & Double Rhubarb Sticky Flapjacks. It is utterly bananas at how delicious this recipe is- I can’t wait to see what you all think.