Mary Berry Rhubarb and Ginger Scones Recipe
Cake Recipes

Mary Berry Rhubarb and Ginger Scones Recipe

This Mary Berry Rhubarb and Ginger Scones Recipe is a light and fluffy recipe, which is made with fresh rhubarb and a hint of warm ginger. It’s a classic, foolproof recipe, ready in about 35 minutes.

Mary Berry Rhubarb and Ginger Scones Recipe Ingredients

  • 450g (1 lb) self-raising flour, plus extra for dusting
  • 2 tsp baking powder
  • 1 tsp ground ginger
  • 100g (3.5 oz) cold butter, cut into small cubes
  • 50g (1.75 oz) caster sugar
  • 200g (7 oz) fresh rhubarb, washed and finely diced
  • 1 large egg
  • About 200ml (7 fl oz) milk

How To Make Mary Berry Rhubarb and Ginger Scones

  1. Prep the oven and dry ingredients: Preheat your oven to 220°C (200°C Fan/Gas Mark 7). Lightly grease two baking trays. In a large bowl, sift together the self-raising flour, baking powder, and ground ginger.
  2. Rub in the butter: Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
  3. Add the rhubarb: Add the finely diced fresh rhubarb to the dry mixture and toss gently to coat the pieces in flour. This helps to prevent them from sinking and making the dough too wet.
  4. Combine the wet ingredients: In a measuring jug, beat the egg, then add enough milk to make the total liquid 250ml (8.5 fl oz). Set aside about 2 tablespoons of this mixture for glazing the tops later.
  5. Form the dough: Make a well in the center of the dry ingredients and pour in most of the egg and milk mixture. Using a rounded knife, gently mix until a soft, slightly sticky dough forms. Add the remaining liquid if needed to gather any dry crumbs.
  6. Shape and cut the scones: Turn the dough out onto a lightly floured surface. Knead very gently just a few times until it comes together. Pat or lightly roll the dough to a thickness of about 2.5cm (1 inch).
  7. Cut and bake: Using a 5cm (2 inch) fluted cutter dipped in flour, press straight down into the dough without twisting. Place the scones on the prepared baking sheets. Gently gather the scraps, re-roll, and cut out more scones.
  8. Glaze and finish: Brush the tops of the scones with the reserved egg and milk mixture. Bake for 12-15 minutes, or until well-risen and a lovely golden-brown. Transfer to a wire rack to cool slightly.
Mary Berry Rhubarb and Ginger Scones Recipe
Mary Berry Rhubarb and Ginger Scones Recipe

Recipe Tips

  • How to stop rhubarb making the dough soggy? Finely dicing the rhubarb and tossing it in the flour mixture before adding the wet ingredients is key. This absorbs some of the excess moisture from the fruit.
  • How do I get light, fluffy scones? The secret is a light touch. Handle the dough as little as possible and do not over-knead. A soft, slightly sticky dough will produce the best, lightest scones.
  • Why use cold butter? Using cold butter is essential for a flaky texture. As the small pieces of butter melt in the hot oven, they release steam, which creates pockets of air and makes the scones light.
  • How do I ensure an even rise? When you use your cutter, press it straight down into the dough and lift it straight up. If you twist the cutter, it can seal the edges of the scone and prevent it from rising properly.

What To Serve With Rhubarb and Ginger Scones

The combination of tart rhubarb and warm ginger is delightful on its own, but these scones are elevated when served warm with:

  • A generous spread of good quality salted butter
  • Clotted cream and a spoonful of ginger preserve or lemon curd
  • A simple vanilla glaze drizzled over the top
  • A pot of freshly brewed tea

How To Store Rhubarb and Ginger Scones

Room Temperature: Scones are always at their very best eaten fresh on the day they are baked. Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat: You can refresh day-old scones by warming them in a low oven (around 150°C/300°F) for about 5 minutes.

Mary Berry Rhubarb and Ginger Scones Nutrition Facts

  • Calories: 230kcal
  • Carbohydrates: 38g
  • Protein: 5g
  • Fat: 7g
  • Saturated Fat: 4g
  • Sodium: 240mg
  • Fiber: 2g
  • Sugar: 8g

Nutrition information is estimated per scone and does not include toppings.

FAQs

Why are my scones dense?

This is almost always caused by overworking the dough or rolling it too thinly. Handle the dough very gently and ensure it’s at least 2.5cm (1 inch) thick before cutting.

Can I use frozen rhubarb?

Yes, but you must thaw it completely and drain off all the excess liquid before dicing and adding it to the flour. Pat it dry with paper towels to remove as much moisture as possible.

Can I use stem ginger instead of ground ginger?

Absolutely. For a more intense ginger flavor and a chewy texture, you can substitute the ground ginger with 2-3 pieces of finely chopped stem ginger in syrup.

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Mary Berry Rhubarb and Ginger Scones Recipe

Difficulty:BeginnerPrep time: 15 minutesCook time: 15 minutesRest time: minutesTotal time: 30 minutesCooking Temp:100 CServings:12 servingsEstimated Cost:25 $Calories:230 kcal Best Season:Available

Description

Light, fluffy scones with the perfect balance of tart fresh rhubarb and warm, spicy ginger, made using Mary Berry’s classic techniques.

Ingredients

Instructions

  1. Preheat oven to 220°C (200°C Fan). Grease two baking trays.
  2. Rub the cold butter into the sifted flour, baking powder, and ground ginger until it resembles breadcrumbs.
  3. Stir in the sugar, then toss the finely diced rhubarb in the mixture to coat.
  4. Beat the egg with enough milk to make 250ml of liquid. Add most of this to the dry ingredients, reserving some for a glaze.
  5. Gently mix to a soft, slightly sticky dough.
  6. On a floured surface, pat the dough to 2.5cm thick. Cut out scones with a 5cm cutter, without twisting.
  7. Place on baking trays, brush the tops with the reserved egg wash, and bake for 12-15 minutes until golden.
  8. Cool on a wire rack.

Notes

  • Tossing the rhubarb in flour is a key step to prevent a soggy dough.
  • Handle the dough as little as possible to keep the scones light and tender.
  • Using cold butter is essential for achieving a flaky texture.
  • Scones are best enjoyed warm on the day they are baked.
Keywords:Mary Berry Rhubarb and Ginger Scones Recipe

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