English Scones with Rhubarb Curd | Mother’s Day Treats
Serves: 2 jars/10 scones
Rhubarb Curd recipe adapted from Good Food Magazine. English Scones recipe adapted from Mary Berry.
6 large stalks/600g rhubarb, washed, trimmed and roughly chopped
4 large eggs
15 tablespoons/200g butter, diced
4 teaspoons cornflour/cornstarch
¾ cup/175g caster/superfine sugar
grenadine or natural food colour, optional
3 cups/450g all purpose/plain flour
5 teaspoons baking powder
1½ teaspoons salt
6 tablespoons/75g butter, chilled and diced
¼ cup/50g sugar
2 large eggs
1 cup/225mL milk, approx
Chop the rhubarb in a blender or food processor, getting it as fine as possible.
Set a sieve over a bowl and pour in the ground rhubarb.
Let the rhubarb drain out the juice.
Press on the pulp to get out as much juice as possible.
Add the eggs, butter, cornstarch, sugar and 250 ml/1 cup of the rhubarb juice, saving the rest, into a pan set over very low heat.
Whisk until the butter has melted and then stir constantly until the curd begins to thicken.
Don't raise the heat or you will curdle the eggs.
Make sure to stir around the edges as this is where it might start to stick first.
When the curd begins to bubble, strain the curd into a clean bowl to catch any curdled eggs.
Stir in ½ cup/100mL more of the reserved juice and add a small splash of grenadine or food colouring, if desired.
Place in fridge to chill.
Once cold, check to see if you want the taste a bit sharper and then add a splash more of the rhubarb juice.
Spoon into jars.
Makes 2 12oz jars.
Curd will keep in the fridge for a week.
Preheat oven to 400℉/200℃ and line a baking sheet with parchment.
Beat the eggs in a measuring cup and add milk to make up to 1¼ cup/300mL
Put aside two tablespoons for brushing on top.
Sift the flour, salt and baking powder into a bowl a couple of times.
Add the chilled butter and rub into the flour until the mixture resembles breadcrumbs.
Doesn't have to be too fine, a few lumps of butter are fine.
Add the milk and egg mixture and gently bring the dough together.
If it looks a bit dry, add a bit from the reserved milk egg mixture.
Pat gently into a circle 1 inch/2cm high.
Using a 2"/4cm cutter, stamp out scones.
Put the scraps back together and stamp out the rest of the scones.
Should be able to get 8-10 scones depending on the size of your cutter.
Press the cutter straight down, without twisting, so you get even rise on the scones.
Place on the baking sheet and brush just the tops with the egg milk mixture.
Bake in the oven for about 12-14 minutes until golden brown on top.
Serve immediately with the rhubarb curd, jam and clotted cream.
I used the 4 teaspoons of cornstarch in the rhubarb curd and although it was thick, I felt it could be a bit more firm. When you add the juice after it comes off the heat, that does thin it out a bit. I suggest maybe increasing the cornstarch to 5 or even 6 teaspoons and then thinning it out afterwards. The grenadine is for colour. The curd will not stay pink once the eggs are added. My yolks were so yellow, that the curd ended up being an unappetising tan colour. I did not have any grenadine so I used an all natural food colouring (made from beets) That added a nice pink tone to the curd.
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/english-scones-with-rhubarb-curd-mothers-day/