Raspberries, blackberries, strawberries, blueberries, apricots and even citrus fruits taste delicious stirred through scone dough, but there’s a better option for anyone baking the sweet treats in spring. Rhubarb is in season in the UK , with forced stems being harvested now and field-grown versions of the ruby red fruit ready to pick from April to June. Adding rhubarb to your favourite scones is simple with this recipe , which uses “one of Britain's best-loved flavour combinations: rhubarb and custard,” says BBC Good Food.
These “delicious” scones use custard powder in the scone dough for a light and creamy texture, while the fruit is stewed into a sweet but slightly sour compote. The recipe has garnered glowing reviews from BBC Good Food fans, who gave it five-star ratings. One person wrote: “Have made these twice now and they were delicious! Do brush with egg (not milk, like I usually do) - gives a slightly crunchy exterior.
Inside was soft, almost sponge-like. Compote was incredible - the vanilla and lemon add so much flavour. Scones will never be the same - this is now my absolute favourite!” Another chimed: “These are really delicious.
The slightly custardy scones smell and taste lovely. The rhubarb compote is very yum and works so well spread direct on the scones. I made them as per the recipe and would definitely make again.
” Some reviewers suggested minor recipe alterations, such as skipping the chilling stage for the dough and putting the scones st.
