Tangy Twist: Rhubarb Scones with Sour Cream Recipe

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Mother’s Day is just around the corner. Treat your mum to a special homemade brunch. Rhubarb scones with creamy sour cream are perfect for Mother’s Day.

This recipe has a delicious rhubarb curd. It adds a vibrant twist to classic scones. Enjoy these buttery scones with tea or coffee.

The recipe comes from Mary Berry, a famous UK baker. You can use all-purpose flour instead of self-raising. Impress your mum with these tasty scones.

Rhubarb Curd: A Tangy and Irresistible Spread

Looking for the perfect tangy spread for your rhubarb scones? Homemade rhubarb curd is the answer. It’s made from fresh rhubarb, eggs, butter, cornflour, and sugar. This curd will make your scones even more delightful.

The making starts with finely chopped rhubarb strained to get its juice. This juice mixes with eggs, butter, cornflour, and sugar. The mix is gently cooked while stirring to avoid curdling. You’ll get a thick, smooth curd.

After cooking, cool the curd and store it in jars. It stays fresh for a week. This smooth and buttery spread adds a vibrant flavor to scones.

You can tweak the curd’s sweetness by adding more rhubarb juice. It’s up to you to make it tangier or sweeter.

Enjoy this homemade curd on its own or in other dishes. It’s great on scones, pancakes, or swirled into yogurt. This curd is versatile and enhances any meal.

Benefits of Rhubarb Curd:

• Gives a tangy twist to your scones
• Brings out the best in rhubarb’s flavors
• Complements the scones’ buttery taste
• Can be adjusted to your taste

Recipe:

1. Chop the rhubarb finely and strain to get the juice.

2. Mix the juice with eggs, butter, cornflour, and sugar in a pan.

3. Stir the mix on low heat until it becomes thick.

4. Let it cool, then put it in jars.

5. Keep it in the fridge for up to a week.

Discover the joy of homemade rhubarb curd with your scones. This amazing spread will elevate your meals and add homemade charm to any occasion.

Sourdough Scones with Rhubarb and Strawberry Compote

Want to spice up your afternoon tea? Try these tasty sourdough scones with homemade rhubarb and strawberry compote. They’re made with sourdough discard, giving them a special tangy taste. The mix of self-raising flour, sugar, rhubarb, ginger, and milk or oat drink makes them perfect.

When the scones are golden brown, after baking for 13-15 minutes, get ready for the compote. It’s made by cooking rhubarb, strawberries, sugar, and water until everything’s soft and saucy.

To serve, add the compote on top of the scones with some clotted cream and fresh strawberries. This mix of tangy, soft, and creamy flavours is just delightful. These scones are great for Mother’s Day, tea time, or any special occasion.

Find the complete recipe and detailed instructions at Kitchen Sanctuary. Try them for your next tea time treat.