Rhubarb & Ginger Scones for TSA

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Welcome to my stop on the TSA (Tuberous Sclerosis Association) Tea and SCones Blog Party!  The TSA raise money, awareness and provide information about Tuberous Sclerosis Complex:

‘An estimated 1 million people world-wide have TSC.   Some will be diagnosed with TSC very early in life whilst others may not be diagnosed until later childhood, adolescence or adulthood….’

– more information can be found on their website.


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As their fundraising theme this year is Tea and Scones, I couldn’t contribute anything other than a scone recipe to the blog tour and I promise you this recipe does not disappoint.  My mum even told me they were the best scones I have ever made!  I must admit they are damn good.  A crisp sugar crusted top with a tender middle, the little chunks of rhubarb provide a soft, tart bites and the sweet candied stem ginger lifts makes the flavours sing!  I know, it sounds like I’m gushing about scones but really, make them.

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Me in my lovely pink t-shirt!

I get so excited by rhubarb season, it’s one of my favourite fruits.  These scones are nice and quick to pull together.

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Rhubarb and ginger is a classic combination that works wonderfully here.

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The dough might look a little like a crumbly mess at this point but don’t fret, a few kneads to coax it in to a ball and all will be well.

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Look at those rhubarb chunks! Try not the let any of the butter milk drizzle down the sides of the scones as they won’t rise quite as well.

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Perfection.  They taste extra good still not from the oven…I mean, I’m just guessing.  Oh wait, is that a half eaten scone in the background?  Busted!

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Rhubarb & Ginger Scones

makes 12 scones

1 cup chopped rhubarb – pieces should be about 1cm long

2 tbsp granulated sugar, plus extra for sprinkling

1 and 1/2 cups plain flour

1 and 1/2 cups wholemeal flour

2 and 1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1/4 tsp salt

1 tsp ground ginger

1/3 cup caster sugar

170g cold butter, cubed

1 egg

3/4 cup buttermilk, plus extra for brushing on top

1tsp vanilla extract

1 chunk of stem ginger in syrup, chopped into small pieces

Preheat the oven to 200 degrees C (180 degrees C fan).  Line two baking trays with greaseproof paper and set aside.

In a small bowl, mix together the rhubarb and granulated sugar and set aside.

In a large bowl, whisk together the flours, baking powder, bicarbonate of soda, salt, ginger and sugar.  Add the butter and rub in with your finger until the mixture resembles rough breadcrumbs.

In a jug, whisk together the egg, buttermilk and vanilla.  Add all at once to the flour mixture and fold in until almost fully combined.  Fold in the rhubarb and ginger.  Tip the contents of the bowl on to a lightly floured surface a knead gently about 10 times until he dough comes together.

Split the dough in to two equal parts.  Using your hand, flatten the dough into a disc about 2 cm thick.  Cut the disc in to 6 segments and place on to the prepared baking tray.  Repeat with the remaining half.  Brush the tops of the scones with the remaining buttermilk and sprinkle with granulated sugar.

Bake for 15-18 minutes until golden brown and firm to touch.  Allow to cool slightly on the baking trays and eat warm if desired with butter and jam.  Scones will keep in an air tight container for a couple of days.  You can also freeze them once they have cooled and defrost, then reheat in the future.