Rhubarb & Custard Scones Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Add the cold butter and use your fingertips or a pastry cutter to cut it into the dry ingredients until the mixture resembles coarse crumbs.

Stir in the chopped rhubarb.

In a separate bowl, whisk together the custard, milk, and vanilla extract.

Make a well in the center of the dry ingredients and pour in the custard mixture. Stir until just combined.

Turn the dough out onto a lightly floured surface and gently knead a few times to bring it together. Do not overwork the dough.

Pat the dough into a 1-inch thick round and use a biscuit cutter to cut out scones. Place them onto the prepared baking sheet.

Brush the tops of the scones with a little milk and sprinkle with sugar, if desired.

Bake for 18-20 minutes, or until golden brown.

Allow the scones to cool slightly before serving. Enjoy!