Rhubarb & Buttermilk Scones

Rhubarb & Buttermilk Scones

These light delicious scones are great served still warm.

MAKES8

• 175g (6oz) self-raising flour

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• 1 tsp baking powder

• 50g (1oz) butter

• 50g (2oz) sugar

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• 1 stick rhubarb, cut into 1cm pieces.

• 125g (4oz) oats

• 150g (5fl oz) butter milk

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• 1 egg

1. Preheat oven to 220C/200 fan/gas 6

2. Sift flour and baking powder into a bowl, then rub in butter, until mixture resembles breadcrumbs.

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3. Stir in the sugar and rhubarb.

4. Beat the egg with the buttermilk, then add to the mixing bowl, mix together until you have a soft dough.

5. Tip dough out on to a floured work surface, and form a 2cm (1in) thick round.

6. Cut the round into 8 triangles, and place on a baking tray.

7. Bake in oven for 10-12 minutes.

Recipe & Photography By Anna Pettigrew

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About the Author

Anna Pettigrew
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