Rhubarb & Ginger Scones

 

Today all over the UK people will be celebrating the Queen's 70th Jubilee with street parties and tea parties. Oh how I miss things like that.  Nobody celebrates like the British!

I have been glued to YouTube these past days watching the celebrations and have been filled with plenty of nostalgia for my adopted homeland.  I truly loved that country and felt very much at home there. I miss it very much, although I am very happy to be living  near my family again.

 

Street parties are a lot of fun!  Whether its to celebrate a Royal Wedding or just to instill community spirit,  the British never miss an opportunity to celebrate  with a traditional street party! 

This weekend millions will be spilling out of their homes and into the streets to enjoy some festive camaraderie and delicious food!

 

Most people will associate the street party with the end of the second world war and VE Day, but street parties actually have a history which goes much further back than that.  

The tradition of the street party actually began in 1919  with so-called ‘peace teas’ being set up between households across the country to mark the end of the Great War.  Originally designed for children it wasn't long before everyone was joining in.

 

As the years went by, the street party became more and more common place, with residents closing off streets for many national events and celebrations. 

 VE day, the Queens Coronation, the Silver and Golden Jubilees’ and the millennium could all be characterized by the nations desire to mark the occasion with bunting and jelly and ice-cream!

I know many of my friends are holding tea parties to commemorate the occasion, and why not!  The Queen herself often holds garden tea parties and they are very well attended! 

 

I love the Queen and I am not adverse to having a tea party myself, however this is my brother in law's birthday celebration and so we will be having cake etc. at my sisters. 

There was nothing to stop me, however,  from making some scones for myself and enjoying one with a hot drink, in honor of the Queen of course!  And that is just what I have done.

 

This is one of the best scone recipes! Rhubarb & Ginger Scones.  A delicious pairing of two of  my favorite flavors.  I have taken full advantage of it being rhubarb season here in Nova Scotia by adding some to these lovely scones.

Rhubarb and ginger go very well together and so I have taken the liberty of adding some chopped candied ginger as well, not only in the body of the scones, but sprinkled on top of the scones before baking as well.

This made for a nice zippy sweet crunch! Oh so tasty! 

 

I also did up a batch of Mock Devonshire Cream to go with them. Essentially it is meant to mock clotted cream, but I can tell you it is nowhere near the same thing really, however delicious it might be.

But it is rich and creamy and went very well with these scones and some jam.  It also makes a lovely filling for a strawberry tart.  You can find my recipe for a Strawberry Devonshire Tart here.  Trust me when I tell you it is delicious. 

 

WHAT YOU NEED TO MAKE RHUBARB AND GINGER SCONES

Simple, simple, simple  . . . 

For the scones:

• 1 stick of rhubarb, chopped (about 3/4 cup)
• 3 TBS chopped candied ginger (you will need more for the topping)
• 1/2 cup (100g) granulated sugar
• 2 1/4 cups (315g) all purpose plain flour
• 1 TBS baking powder
• 1/2 tsp salt
• 1 tsp pure vanilla extract
• 8 TBS (115g) cold butter, cut into bits
• 1/2 cup (120ml) cold buttermilk (may need more)

To finish the scones:

• 2 TBS minced candied ginger
• buttermilk to brush

For the mock cream:

• 4 ounces (115g) full fat cream cheese, at room temperature
• 1/4 cup (56g) butter, at room temperature
• 1/4 cup (30g) full fat sour cream

 

You don't have to use candied ginger in these. You can use all rhubarb if you wish, but the two things really do go very well together.  You can use frozen rhubarb if that is all you have.  Use it frozen without thawing.

If you don't have any buttermilk, you can use cream in its place. It makes an even richer scone.

You could also leave the ginger off the tops and glaze them with a simple vanilla glaze. (1 cup icing sugar thinned with just enough milk to give you a thick drizzle)  You could even do the glaze and then sprinkle some candied ginger on top after glazing. Not as crunchy as baked, but still very good! 

 

HOW TO MAKE RHUBARB AND GINGER SCONES 

A food processor makes very short work of these. You can make them without one, but it will take longer. Preheat the oven to 375*F/190*C/ gas mark 5. Line a baking sheet with baking paper. Set aside.

Measure the flour, sugar, salt and baking powder into the bowl of a food processor. Pulse to combine. Drop in the cold butter and pulse until the mixture resembled coarse crumbs. (f doing by hand,  measure the flour etc. into a bowl and cut the butter in using a pastry blender until you have coarse crumbs.)

Dump the flour mixture into a bowl and stir in the rhubarb and the ginger. Stir in the buttermilk and vanilla gently with a spoon until you have a dough that just comes together. It may be a bit crumbly, that is okay. If it is too dry, add some more buttermilk, but only as needed.

Tip out onto a lightly floured surface and knead gently a couple times to bring together and then pat out into a rectangle that is 4 X 8 inches in size. Cut into 8 scones, making one cut lengthwise and then 1 cut cross wise. This will give you four pieces. Cut each fourth in half crosswise yet again.

 

Place onto the prepared baking sheet, leaving 2 inches between each scone. Brush the tops with some buttermilk and sprinkle with finely chopped candied ginger.

Bake in the preheated oven for 30 to 35 minutes until golden brown on the bottoms and just starting to turn golden brown on the tops.

Remove to a wire rack to cool.

While they are cooling make the cream. Measure all of the ingredients into a bowl and beat with an electric hand whisk until smooth and fluffy. Serve on split and cooled fresh scones along with some jam. This cream will keep in the refrigerator for about a week. Let sit at room temperature for 15 to 20 minutes before using.

 

Not a fan of rhubarb?  I have plenty of other scone recipes here in The English Kitchen for you to enjoy! 

CHERRY VANILLA SCONES - delicious light and flaky vanilla flavored scones studded throughout with lovely pieces of candied cherries!

CARROT CAKE DROP SCONES - no fuss no muss, these delicious drop scones have all the flavors of your favorite carrot cake, are studded with raisins and boast a sweet drizzle glaze!

HONEY AND DATE SCONES - sweet and studded with dried dates. Delicious served spread with Dulce de Leche and clotted or whipped cream! 

Not quite a street party but a party in my mouth nonetheless. I enjoyed one of these with a nice hot drink, some of that cream and some of my sister's homemade strawberry jam. It will soon be time to make this years jam!  Can't wait!

Happy Jubilee!
 

Rhubarb & Ginger Scones (with Mock Devonshire Cream)

Yield: 8

Author: Marie Rayner

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

These are really pretty scones studded with bright scraps of red rhubarb and zingy sweet bits of candied ginger. More candied ginger is sprinkled on top giving a bit of sweet crunch. Delicious served with strawberry jam and the rich cream.

Ingredients

For the scones:

• 1 stick of rhubarb, chopped (about 3/4 cup)
• 3 TBS chopped candied ginger (you will need more for the topping)
• 1/2 cup (100g) granulated sugar
• 2 1/4 cups (315g) all purpose plain flour
• 1 TBS baking powder
• 1/2 tsp salt
• 1 tsp pure vanilla extract
• 8 TBS (115g) cold butter, cut into bits
• 1/2 cup (120ml) cold buttermilk (may need more)

To finish the scones:

• 2 TBS minced candied ginger
• buttermilk to brush

For the mock cream:

• 4 ounces (115g) full fat cream cheese, at room temperature
• 1/4 cup (56g) butter, at room temperature
• 1/4 cup (30g) full fat sour cream

Instructions

1. Preheat the oven to 375*F/190*C/ gas mark 5. Line a baking sheet with baking paper. Set aside.
2. Measure the flour, sugar, salt and baking powder into the bowl of a food processor. Pulse to combine. Drop in the cold butter and pulse until the mixture resembled coarse crumbs.
3. Dump the flour mixture into a bowl and stir in the rhubarb and the ginger.
4. Stir in the buttermilk and vanilla gently with a spoon until you have a dough that just comes together. It may be a bit crumbly, that is okay. If it is too dry, add some more buttermilk, but only as needed.
5. Tip out onto a lightly floured surface and knead gently a couple times to bring together and then pat out into a rectangle that is 4 X 8 inches in size. Cut into 8 scones, making one cut lengthwise and then 1 cut cross wise. This will give you four pieces. Cut each fourth in half crosswise yet again.
6. Place onto the prepared baking sheet, leaving 2 inches between each scone. Brush the tops with some buttermilk and sprinkle with finely chopped candied ginger.
7. Bake in the preheated oven for 30 to 35 minutes until golden brown on the bottoms and just starting to turn golden brown on the tops.
8. Remove to a wire rack to cool.
9. While they are cooling make the cream. Measure all of the ingredients into a bowl and beat with an electric hand whisk until smooth and fluffy. Serve on split fresh scones along with some jam. This will keep in the refrigerator for about a week. Let sit at room temperature for 15 to 20 minutes before using.

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