Vegan Rhubarb & Custard Scones
These Vegan Rhubarb & Custard Scones are everything we all love about rhubarb & custard… but in a scone! Fluffy, vanilla scones, studded with chunks of jammy rhubarb and baked with a custard glaze. A beautiful addition to any afternoon tea and the perfect recipe when British Rhubarb is at its best.
Rhubarb & Custard Scones
Apparently at some point between The Peas
picking it clearing Grumps’ rhubarb patch one Summer and us getting home with their haul; they decided that at least some of it needed to be used to make rhubarb & custard flavoured scones for him.
So after a little tinkering these scones were baked & delivered!
They are celebration of a traditional rhubarb crumble and custard dessert. It’s a very popular choice in our household but not my favourite thing to cook when the weather is hot & sunny!
The scones are flavoured with vanilla extract, chunks of fresh rhubarb and either ready made or custard powder. The rhubarb slices on top can be added before or after the scones are cooked.
Either add a slice of fresh, raw rhubarb to the top of the scone before it goes in the oven or pre-bake and add after!
These are made with custard powder and were topped with pre-baked rhubarb slices before serving!
Does the fresh Rhubarb make the dough soggy?
I was slightly concerned that the fresh rhubarb would create far too much water and make the scones soggy or doughy. However, I have tried these with both the ready made custard and powder without problem. In both cases, the scones were lovely and light and fluffy!
Whether you could use frozen rhubarb chunks or puree in the dough I haven’t tried. I suspect that the puree would need to be factored into the liquid content of the scone dough rather than added as an extra ingredient.
I keep meaning to try the frozen rhubarb chunks. But every year I actually manage to save No17 rhubarb for any length of time, it is snaffled by a Daddy wanting crumble! Definitely one I am going to try though!
Can I use Custard Powder or Ready Made Custard?
Honestly both work just as well. I would say the ready made custard gives a slightly sweeter taste and the custard powder gives the dough a beautiful summery yellow hue. But it really depends what you have in the cupboards and what dietary requirements you are catering for!
Can I make these scones gluten free or with cows milk?
Undoubtedly, the best thing about scones is that they are pretty robust. I have had good results using gluten free flour, dairy free baking block, vegan margarine, cows milk products and plant based milk.
Actually using the plant based milk is a great way to flavour your scone, so with these I would stick to an unsweetened coconut or oat based milk. Just not a tin of coconut milk you put in a curry – that’s very different but would taste AMAZING in Alys’ Coconut & Lime Scone recipe.
Coconut Oil as a fat substitute is one thing I haven’t experimented with. It can be quite overpowering, especially when you want other flavours to stand out. And getting the right ratio is difficult, if you get it wrong you can end up with a very greasy scone. Not nice at all!
Other Great Scone Recipes
As far as this house is concerned, scones weren’t meant to be just dotted with sultanas and dolloped with jam & cream. I meant don’t get me wrong, a beautiful warm scone spread with jam and piled high with cream is heaven BUT why just stop there?!
Scones can be so much more!
And in this house they usually are.
To date I believe the Peachicks’ Bakery website has about 15 different recipes for scones.
There is something for everyone. All easy to make, with no complicated ingredients. From a whole host of delicious Vegan Cheese Scones and something simple to bake with the kids through to beautiful desserts masquerading as scones!
Sweet Scone Recipes
Perfect for Easter – Apple & Cinnamon Scones
Autumnal Flavours – Apple & Blackberry Scones
Bit of Luxury for a special afternoon treat – Blackberry & White Chocolate Scones
Best of British Spring Produce – Asparagus & Cheese Scones
Great for dunking in Soup – Red Onion & Chilli Cheese Scones
Lunchbox Lifesaver – Wholemeal Cheesy Quick Bread
Don’t forget to tag us (@peachicksbakery) or use #peachicksbakery on social media! The Peas love to see what you’ve been up to!
Pin Rhubarb & Custard Scones for Later:
Recipe for Rhubarb & Custard Scones
Rhubarb & Custard Scones (Dairy Free, Soy Free & Vegan)
For the Scones:
- 225 g Self Raising Flour
- 25 g Dairyfree Margarine
- 50 g Fresh Rhubarb Chopped into small pieces
- 1 tsp Vanilla Extract Mixed into the Koko Milk
- 25 g Granulated or Caster Sugar
- 150 ml Dairyfree milk or Custard/Milk Mix (75ml of each df custard & df milk)
- 50 g Custard Powder (NOT instant) Add as well as the flour.
An optional quick Rhubarb Jam:
- 200 g Rhubarb Cut into 1inch chunks
- 1 tbsp Cold Water
- 200 g Granulated Sugar
- 1 tsp Vanilla Extract
For the Scones:
- In a large mixing bowl, stir the flour (and custard powder, if using) to break up any lumps, before rubbing in the dairyfree margarine using your finger tips or pastry cutter.
- Stir in the sugar and chunks of rhubarb until completely combined into the scone mix.
- Slowly add the liquid ingredients (either custard, milk or a combination of the two) and stir to form a soft dough.
- Tip out onto a floured board and gently press the whole thing out until about an inch and a half thick. Dip your cutter into flour before using on the dough to stop it sticking.
- Dip the top of each scone into milk or brush with more ready made custard before putting a little rhubarb slice on top.
- Place on a floured baking sheet and bake for 20mins at 200C. Decorate with a slice of dried rhubarb before slicing and serving with custard & jam!
For a quick, soft set rhubarb 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!
Meanwhile at The Bakery
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!