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Rhubarb & Custard Crumble Scones (dairyfree, eggfree, soyafree)

These yummy scones are a celebration of everything we all love about rhubarb crumble and custard. They are light, fluffy and with their vibrant yellow colour and rhubarb slice on top they are so pretty, best of all they are dairyfree, soyafree, eggfree and suitable for vegans! Topped with homemade rhubarb & vanilla jam as well as a thick homemade custard filling these are perfect for making any Summer Afternoon Tea into a special occasion!
Cook Time15 mins
Total Time15 mins
Servings: 10 small scones

Ingredients

For the 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 Dairyfree milk

For the Jam:

  • 200 g Rhubarb Cut into 1inch chunks
  • 1 tbsp Cold Water
  • 200 g Granulated Sugar
  • 1 tsp Vanilla Extract

For the Crumble Topping

Instructions

For the Scones:

  • 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!

For the 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!

Notes

Obviously these are fairly small scones (about 3inches in diameter) so they cook quite quickly, the bigger the scones the longer they will take to cook and the less you will get out of the dough!  The exact custard you use is up to you - I just make up a batch of custard with Birds custard powder that comes in the tub (which contains no egg, dairy, soya or gluten ingredients!)