Makes 8 – 9 small scones
Wee Buns Cookery School

Ingredients

  • 175g Soda bread flour or self raising flour
  • 25g Butter at room temperature
  • 35g soft brown or caster sugar
  • 1 small egg
  • 75 – 150ml buttermilk
  • 2 -3 small sticks of rhubarb
  • 1 ball stem ginger, finely chopped

Method

  1. Preheat oven to 200C and line a baking with greaseproof paper or dust with flour.
  2. Sift the flour into a large bowl and then rub in the butter until the mixture resembles fine breadcrumbs.
  3. Wash, dry and finely chop the rhubarb and add to the flour along with the ginger and sugar, mix all together.
  4. Whisk the egg with 75ml of the buttermilk, make a well in the flour and add this to the mixture.
  5. Using a wooden spoon or your hand bring the mixture together, adding more buttermilk if necessary.
  6. You want a soft dough, not too wet or too dry.
  7. Turn out onto a well floured surface and very gently knead (just bringing the mixture together without really applying pressure) a few times until you have a smooth ball when you turn it over.
  8. Roll out just a little until approximately the depth of the cutter. About 1 inch.
  9. Then cut out, place on the baking tray, brush the tops with some buttermilk and dust with flour.
  10. Bake on the top shelf for 10-12 minutes until golden and well risen.
  11. Transfer to a rack to cool.

Notes

Freeze perfectly.

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