These custard scones and the rhubarb and ginger jam (earlier post) go brilliantly together like strawberries and cream, peanut butter and jelly, bread and butter, Batman and Robin, Simon and Garfunkel and as Ant and Dec do!
Have you made the rhubarb and ginger jam yet? Have a go using the early season forced rhubarb from Yorkshire, the stems are so tender, beautifully rose tinted in colour and full of flavour. Then have a go at making these scones using tinned custard, yes tinned custard! Scones are quick and easy to make, bake and best eaten warm from the oven with homemade preserves and in this case a dollop of thick cream.
Using tinned custard to bring the dry ingredients together in the making of these scones works well, really well!
- 360g self raising flour
- 2 heaped tsp baking powder
- good pinch of flaky salt
- 80g butter, room temperature, cut into chunks
- 1 heaped tbsp granulated or caster sugar
- 5 heaped tbsp tinned custard
- 1 tbsp milk and a little more for brushing
- Preheat the oven to 180℃ / gas mark 4
- Sift the flour and baking powder into a large mixing bowl.
- Add the salt and stir.
- Add the butter and using your finger tips rub into the flour mixture until it resembles fine breadcrumbs.
- Add the sugar and stir.
- Add the custard and milk. Stir with a fork to combine and then you will need to get stuck in with your hands to pull the dough together into a ball. Your hands will get a bit sticky but its worth it!
- Put the dough onto a floured surface and sprinkle a little flour on the top, using your hands pat the dough out to about a 2cm thickness.
- Using a pastry cutter (about 7cm diameter) cut out into rounds and place them onto a lightly oiled or baking parchment covered baking tray. Bring any trimmings back into a ball flatten down again and cut into rounds until all the dough is used up.
- Brush them with milk and place into the middle of the oven and bake for 13-14 minutes until risen and golden brown.
- Cool on a wire rack, but best eaten slightly warm.
After a little mix with a fork you will need to bring the dough together with your hands.
I used a ramekin to cut the dough into rounds for the first recipe test, but that was because I could not find my pastry cutters and they rose quite well. But on the second test I used my newly purchased set of pastry cutters and the rise was better. You can use the plain edge or fluted side of the cutter for the scones.
A new set of pastry cutters were an essential purchase this week. I have no idea where my old set have got to! Probably hiding with the sellotape as I can’t find that either.
I really hope you enjoy making and eating these scones, they are a bit different and taste delicious especially with the homemade rhubarb and ginger jam. A rhubarb and custard combination is hard to beat.