Crimson Pear and Rhubarb Buttermilk Scones

Baking

Ingredients

  • 3 ½ cups flour
  • 1/3 cup caster sugar or stevia
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 3 teaspoons baking powder
  • 160gm butter – cubed at room temp
  • 250mls buttermilk (Holy Cow)
  • 1 crimson pear – grated (Ettrick Gardens)
  • 1 ½ cups cubed rhubarb (303 Apes Rd)
  • White sugar/stevia for sprinkling

Method

  1. Preheat the oven to 180 degrees Celsius and line a baking tray.
  2. Sieve the flour, sugar, salt, baking powder and baking soda into a large bowl.
  3. Add the cubed butter and rub the butter into the dry ingredients using your fingers until it becomes a wet crumb consistency.
  4. Add in the grated pear and butter milk and stir to combine.
  5. Add in the cubed rhubarb and fold through the scone mix.
  6. Flour your work surface, knead the scone mix lightly and briefly then mold the scone mix into a circle and flour the top.
  7. Cut the mix in half and then into 4 triangle slices.
  8. Place on the lined baking tray and brush with a little buttermilk and sprinkle with a little sugar.
  9. Bake in the oven for 20 minutes.
  10. Enjoy!

Vendors


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