Vegan Rhubarb & Custard Crumble Scones, everything we all love about rhubarb & custard… in a scone! When Grumps offered the Peachicks their pick of his first rhubarb crop this year, I’m not sure he was quite ready for just how much they LOVE rhubarb! Apparently at some point between them
picking it clearing Grumps’ rhubarb patch and us getting home, they decided that at least some of it needed to be used to make rhubard crumble & custard flavoured scones for him. Apparently I accepted said challenge. Apparently.
At this rate I am going to have to change the name of this website to The Peachicks’ Sconery!!
For more of our lovely scone recipes, including Alys’ Coconut & Lime scones, delicious Vegan Cheese Scones and the very yummy Lemon & Raspberry scones just click here! OR to keep the desserts masquerading as scones theme going check out these vegan Apple & Cinnamon scones full of the flavours of apple pie!
I have to admit the last couple of weeks have not been great on the asthma/allergies front, although last week was slightly better and this one even more so! I managed a whole week at work last week, only needing Friday morning to do paperwork (owing to a run-in with peanuts and consequently feeling like I had been hit by a bus!) This week we were only open Tues/Weds & Friday so I escaped down to Bournemouth for Toddler Twinnie cuddles & a catch up with their very lovely mummy! The girls are all snotty and suffering with the pollen too; Alys’ teacher in particular is being very unhelpful and despite being told over and over again to listen to her – she knows best. Its not making me feel any less panicked about letting her go on the school residential trip – in traditionally the worst week for her pollen wise!
Anyway back to the scones; which are celebration of a traditional rhubarb crumble and custard dessert – a very popular choice in our household but not my favourite thing to cook in beautiful weather like we are currently having down here! I was slightly concerned that the fresh rhubarb would create far too much water and make the scones soggy or doughy but it seems that the custard powder in the scone dough sorted that out and they were lovely and light and fluffy!
The scones are flavoured with vanilla extract, custard powder and chunks of fresh rhubarb. They are then dipped in dairy free milk and dunked into crumble topping. The rhubarb slices on top were added after the scones cooked and were just thin slices of rhubarb cooked on a non-stick sheet for about 20mins at 150C. The custard powder in the dough makes these a really summery yellow colour!
The green and pink of the rhubarb go so nicely with the bright yellow of this dough! This is a pre-dipped scone!
And these are straight out of the oven with their little rhubarb slice hats on!!
This is the final picture I promise – they were just so pretty I had to take a few photos!!
Recipe: Rhubarb & Custard Crumble Scones
- 225 g Self Raising Flour
- 50 g Custard Powder Not the instant stuff - Birds in a tub
- 25 g Dairyfree Margarine
- 50 g Fresh Rhubarb Chopped into small pieces
- 1 tsp Vanilla Extract Mixed into the Koko Milk
- 1/4 pint Koko Dairyfree Milk
- 200 g Rhubarb Cut into 1inch chunks
- 1 tbsp Cold Water
- 200 g Granulated Sugar
- 1 tsp Vanilla Extract
- 50 g Flour
- 25 g Dairyfree Margarine
- 2 tbsp Sugar
Sieve the flour and custard powder together before rubbing in the dairyfree margarine.
Stir in the sugar and chunks of rhubarb until completely combined with the crumble.
Slowly add the Koko Dairy Free and combine to form a soft dough.
Tip out onto a floured board and gently press the whole thing out until about an inch or two thick. Dip your cutter into flour before using on the dough to stop it sticking.
Dip the top of each scone into milk and then the crumble mix ( to make rub flour & butter together then stir in sugar) .
Place on a floured baking sheet and bake for 15mins at 200C. Decorate with a slice of dried rhubarb before slicing and serving with custard & jam!
This soft-set jam couldn't be simpler to make, just add all the ingredients to a saucepan and stir together so the sugar coats all the rhubarb pieces. Then heat on medium until the sugar dissolves and the rhubarb starts to soften. At this point turn the heat to high for about 5mins (STIR ALL THE TIME!!) until the rhubarb has fallen apart and the liquid has gone jammy. Leave it to cool and serve big dollops on top of the custard!