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!
150mlDairyfree milk or Custard/Milk Mix(75ml of each df custard & df milk)
50gCustard Powder (NOT instant)Add as well as the flour.
An optional quick Rhubarb Jam:
200gRhubarbCut into 1inch chunks
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!