Rhubarb and rosemary scones

INGREDIENTS

750g self-raising flour

185g butter or plant-based margerine

50g caster sugar (for rhubarb and rosemary mix)

250g rhubarb, washed and chopped into small pieces

120g caster sugar (for base mix)

15g fresh rosemary, finely chopped

350ml dairy or plant-based milk

METHOD

Pre-heat the oven to 180°C (160°C fan/gas mark 4).

Toss the rhubarb in a large bowl with caster sugar and chopped rosemary. Mix well and leave to one side.

Weigh the flour and margarine into a large bowl and rub together using your fingertips until the mixture resembles fine breadcrumbs.

Into your base mix, add the sugar and mix gently to combine.

Drain and reserve the liquid that has come off the rhubarb.

Add in the rhubarb and ¾ of milk and mix into the dry mix, adding the remaining milk, as required until you have a dough that is soft but not too sticky.

Tip the mixture onto a lightly floured workbench and using your hands, gently work the dough until it’s combined.

Roll the dough approximately 4cm thick and using a 7cm straight edged cutter, cut 12 scones rerolling the dough as needed.

Place these on your lined baking tray and dip in, or brush the tops with your milk.

Place into the oven and bake for 15-20 minutes, until risen, lightly coloured and when lifted they feel light.

Remove from the oven and brush with the reserved rhubarb syrup whilst still warm.

Recipe credit: National Trust