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I have a bit of little bit of an element about scones.  They most often finally end up like rocks.  Now not rock cakes, which can be fit for human consumption, on the other hand rocks, which don’t seem to be.  Because of this I have had such a lot of screw ups with baking scones up to now that I have roughly given up and feature no longer made any since my Victoria scones in 2012.  This is seven scone-free years.



However, the CCC Facebook staff seem to have long gone bonkers over scones, ever since someone spotted the National Trust E e book of Scones appearing in the marketplace at a discount value on some internet website online or other.  The provision was once too excellent to fail to remember and for not up to £2.99 along side postage I decided to risk a punt.  With the gauntlet thrown and feeling there was once a excellent wind around the corner I decided to have one different move.


The issue that spurred me directly to in reality baking some scones (as opposed to merely finding out about them) is that the information, written by means of someone first of all as a scone-eating excursion of National Trust homes, has a internet web page for Hardwick Hall, a NT assets that is merely down the freeway from where we live.  The Hardwick Hall internet web page is opposite a recipe for rhubarb and ginger scones, which I thought was once an amazing twist of fate.  When we visited the hall ultimate summer season and had tea and scones throughout the tea room, we had rhubarb and ginger scones that have been delicious.  And proper right here I was with some lovely Yorkshire crimson rhubarb in stock and a brand spanking new information in front of me.  With all of the celebrities aligned I decided that this was once the very best sign ever that I would in reality have the ability to overcome my scone nemesis.



I took additional care than commonplace in accumulating jointly the weather.  I reasonably refined problems by means of deciding to halve the recipe parts as it was once for ten huge scones.  In actual fact, having made the the opposite direction up cake, I only had enough rhubarb left for a part measure – and there was once always the outside likelihood that they may finally end up like granite all over again and a waste of the entire parts.  Because of this I in reality came upon myself feeling apprehensive as I checked and double checked the recipe.  I even rubbed the butter into the flour by means of hand instead of blitzing it in my foods processor, and bought whole milk instead of semi-skimmed.



I have to mention that for me they’ve been an unbelievable luck.  Most likely no longer the very best scones ever baked on the earth on the other hand they’ve been gentle and fluffy, and actually tasty.  Delicious slightly warmth with butter and rhubarb jam.  I am dead happy and regardless that I don’t see my scone phobia as banished totally, I’m certainly at the freeway to recovery.


Elements (part of the parts throughout the original recipe)

375g self raising flour

1/4 tsp baking powder

93g caster sugar

93g butter, cubed

100g rhubarb, peeled, and reduce into small dice

1/2 a piece of stem ginger from a jar, chopped into very small dice

150ml whole milk



Preheat the oven to 190 C and line a baking sheet with baking paper.


Sift the flour, sugar and baking powder proper right into a bowl and rub throughout the butter until you get top of the range breadcrumbs.  Upload the fruit and ginger and about 2/3 of the milk until you get a young, slightly wet dough,  together with fairly additional milk as sought after.


Finally end up onto a floured ground and roll out to 3-4 cm thick.  Scale back into rounds using a 6cm cutter, position spaced correctly apart at the baking sheet and brush the tops with milk.


Put the scones throughout the oven and in an instant scale back the temperature to 180C.  Bake for roughly 20 mins until risen and golden.  Serve warmth with butter or clotted cream and jam.


Makes 12 scones.

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