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Mary Berry​ Rhubarb And Ginger Scones

Delicious Mary Berry Rhubarb and Ginger Scones for Tea Time

Mary Berry's Rhubarb and Ginger Scones are a delightful blend of tart rhubarb and warm ginger, perfect for tea time.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 scones
Course: Desserts
Cuisine: British
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 225 g Self-raising flour reserve a bit for dusting
  • 1 tsp Baking powder check the expiration date
  • 1 tsp Ground cinnamon
  • 50 g Butter cold and cubed
  • 75 g Caster sugar
  • 150 g Fresh rhubarb chopped small
  • 50 g Stem ginger in syrup chopped finely and wiped off excess syrup
  • 1 large Egg reserve a little for brushing
  • 60 ml Milk adjust as needed

Equipment

  • Mixing bowl
  • Baking tin
  • Palette knife
  • Fluted cutter
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 220°C (425°F/Gas Mark 7) and prepare a baking tin by lightly greasing it.
  2. Sift together self-raising flour, baking powder, and ground cinnamon into a large mixing bowl.
  3. Add the cold, cubed butter to the dry ingredients and rub it in until it resembles coarse breadcrumbs.
  4. Gently stir in the chopped fresh rhubarb and finely chopped stem ginger.
  5. In a separate bowl, whisk together the egg and milk, pour most into the dry ingredients and mix into a soft dough.
  6. Pat the dough down to approximately 2cm thick and cut out rounds with a fluted cutter.
  7. Transfer the cut scones to the baking sheet, brush with reserved egg mixture and bake for 12-15 minutes.
  8. Once baked, cool on a wire rack and serve warm with clotted cream or rhubarb compote.

Nutrition

Serving: 1sconeCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 8gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Keep all ingredients cold for the best texture and avoid overworking the dough to ensure fluffy scones.

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