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.
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:
Ingredients
Quantity
Fresh rhubarb
500g
Eggs
3
Butter
100g
Cornflour
1 tablespoon
Sugar
200g
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.
FAQ
Can I use all-purpose flour instead of self-raising flour for the rhubarb scones?
Yes, you can switch to all-purpose flour. The scones might feel a bit different but will taste great. They’ll have a lovely tang from the rhubarb.
How long can I store the homemade rhubarb curd?
Store the rhubarb curd in the fridge for up to a week. It makes a great addition to brunch or tea.
Can I adjust the sweetness and consistency of the rhubarb curd?
Indeed, you can tweak the rhubarb curd’s sweetness and thickness. Add more rhubarb juice to suit your liking.
Can I make sourdough scones with a rhubarb and strawberry compote?
Absolutely! Sourdough scones with rhubarb and strawberry compote offer a fun twist. They’re perfect for tea or celebrating Mother’s Day.
What are the main ingredients for the sourdough scones with rhubarb and strawberry compote?
For the scones, you’ll need self-raising flour, baking powder, sugar, butter, rhubarb, ginger, and milk or an oat drink. These make for a tangy, luxurious treat.
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