Surrey Homes | SH111 | April 2024 | Garden Supplement inside

Rhubarb & pistachio scones
Makes 8-10 scones
Prep time: 15 minutes Baking time: 25 minutes
Scones are the perfect excuse to get everyone together
around the table with a cup of tea. This recipe comes
together quickly, resulting in an easy-to-handle dough
that you can mould into classic circular scones or
something a little more rustic. They are best enjoyed
whilst still warm and, whatever you do, don’t forget
the clotted cream! Tip: if you’re a sourdough baker,
you can add sourdough discard to
this recipe which will give
you a super light, airy
scone – a great way
to use up discard.
• 400g plain white flour
• 2 heaped tsp baking powder
• pinch of salt
• 100g golden granulated sugar, plus extra to top
• 250g cubed butter
• 1 egg
• 2 tsp vanilla extract
• 130g whole milk
• 1 tsp maple syrup
• 80g diced rhubarb
• 30g chopped pistachios
• clotted cream, to serve
1. Preheat the oven to 190°C. Combine all
the dry ingredients together in a bowl – flour,
baking powder, salt and sugar. Add the butter
to the bowl, stir to coat and then use your fingers
to break it down to a breadcrumb consistency.
2. In a separate bowl, combine the egg, vanilla
extract and whole milk. Add this into the flour
mixture and stir to combine. Stir in the maple
syrup, then fold in the rhubarb and pistachios.
3. Turn the dough out onto a floured surface and
use your hands to shape it into a 1-inch-thick patty.
Using a bench scraper, separate the dough into 8-10
scones. Sprinkle each one with golden caster sugar.
4. Bake on a lined tray in a pre-heated oven for 25
minutes until light and golden. Serve with clotted cream.