These were a really deliciously different scone. I had mine with jam, whereas one of my colleagues has been eating the ones I gave her with cheese, so very versatile.
Rhubarb Scones (from Allotment 2 Kitchen)
450g self-raising flour
½ teaspoon salt
2 teaspoons baking powder
100g butter, chopped into little cubes
100g golden caster sugar
160g rhubarb, about a stick chopped into small pieces
Preheat the oven to 220C.
Sift the flour, salt and baking powder into a large bowl. Add the butter to the flour and rub it with your fingertips until it begins to resemble breadcrumbs. Stir in the caster sugar and rhubarb pieces, then pour in the milk, a little at a time, and knead until the dough comes together. You might not need all of the milk.
Transfer the dough onto a lightly floured surface and roll out to about 1½ inch thick.
Cut out the shapes, re-roll the dough and cut out more circles, until all of the dough has been used.
Lay the scones on a baking sheet that has been sprinkled lightly with plain flour. Bake in the oven for 12 – 15 mins or until lightly golden.