Preparation time: 20 minutes
Cooking time: about 20 minutes
Serves: 4
• 12/3 cups (250g) self-raising flour
• 40g butter, chopped
• 1 tablespoon caster sugar
•
2/3 cup (165mL) buttermilk, approximately
• thick cream, to serve
Rhubarb compote
• 1 bunch rhubarb (about 8 stems)
• 2 tablespoons caster sugar
• 1 teaspoon vanilla essence
1. Preheat the oven to 200°C, and lightly oil an oven tray.
2. To make the scones, sift the flour
into a large bowl and add the butter. Using your fingertips, rub in the butter until evenly combined, then stir in the
1 tablespoon caster sugar.
3. Make a well in the centre, and
add the buttermilk. Mix in with a non-serrated knife until evenly moistened, then gather the dough together with your hands. Turn out onto a lightly floured surface and roll out to about 2cm thickness.
4. Use a 6cm round cutter to cut scones from the dough. Tips: cut as closely as you can to get the most scones from the first rolling of dough (re-rolled dough tends to make slightly tougher scones). Gently press the scraps together and lightly re-roll. Cut out more scones – you should get about 10.
5. Place the scones, just touching each other, onto the oven tray. Sprinkle lightly with a little flour. Bake for 12-15 minutes, until risen and golden-brown.
6. To make the rhubarb compote, trim the leaves and ends from each stem and discard. Wash the stems and cut into 2cm pieces. Place into a saucepan with the sugar and add 1 tablespoon water. Cover and bring to the boil,
then reduce the heat and simmer for 3-5 minutes, until very soft and pulpy. Stir in the vanilla essence. Transfer to
a bowl and set aside to cool.
Note: the rhubarb compote can be made a day ahead. Cover and store in the fridge, but return to room temperature to serve. The scones are best made close to serving time. Leftover compote can be served over vanilla ice-cream for a yummy dessert.
