Rhubarb & Ginger Scones for TSA
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Ingredients

  • 1 cup chopped rhubarb – pieces should be about 1cm long
  • 2 tbsp granulated sugar, plus extra for sprinkling
  • 1/2 cups plain flour
  • 1/2 cups wholemeal flour
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1 tsp ground ginger
  • 1/3 cup caster sugar
  • 170 g cold butter, cubed
  • 1 egg
  • 3/4 cup buttermilk, plus extra for brushing on top
  • 1 tsp vanilla extract
  • 1 chunk of stem ginger in syrup, chopped into small pieces
  • 180 degrees C fan
  • 6 segments and place on to the prepared baking tray. Repeat with the remaining half. Brush the tops of the scones with the remaining buttermilk and sprinkle with granulated sugar.

Instructions

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