Recipe: Donna's Rhubarb Scones (Donna Hay magazine)

DONNA'S RHUBARB SCONES

"I have to confess that the tartness of rhubarb takes the scones up to another level. The dough itself is very moist and unlikely to get really hard if you leave them cold. It doesn't contain of butter or any fat as the moisture is taken from milk and cream. We all love these scones."

250g (8 3/4 oz) rhubarb, trimmed and chopped
2 Tbsp plus 1/2 cup caster (superfine) sugar, divided use*
1 tsp vanilla extract
2 cups plain (all-purpose) flour, sifted
2 tsp baking powder
1/2 cup (4 fl oz) milk
1/2 cup (4 fl oz) (single or pouring) cream, (single or pouring) cream (plus extra for serving)

Preheat the oven to 355 degrees F (180C).

Place the rhubarb, 2 tablespoons sugar and vanilla in a small bowl and toss to combine. Set aside.

Place the flour, baking powder and remaining 1/2 cup sugar in a large bowl and make a well in the centre of the mixture. Gradually pour in the milk and cream and stir with a wooden spoon until just combined.

Turn out onto a lightly floured surface, add the rhubarb mixture and gently knead until a smooth dough forms. Roll out the dough until 3cm (1 inch) thick. Use a 5cm (2 inch) square cookie cutter to cut out 10 squares. Place the scones together on a baking tray lined with baking paper.

Bake for 15-20 minutes or until cooked when tested with a skewer.

Serve with the extra cream and jam.

*Powdered sugar may be substituted for the caster sugar.

Makes 10 scones
Adapted from source: Donna Hay Magazine, Issue 28