Mary Berry Rhubarb and Ginger Scones Recipe

These rhubarb and ginger scones are inspired by the comforting simplicity of a traditional British bake. They have tender, lightly crumbly centres, golden tops, tart pockets of rhubarb and a gentle warmth from stem ginger. The method is easy enough for beginners, and you can have a batch ready in about 45 minutes, including a short cooling time. Serve them warm with butter or add cream and jam for an afternoon treat.

Ingredients

For the scones

• 350g self-raising flour, plus extra for dusting
• 1 teaspoon baking powder
• ¼ teaspoon fine salt
• 75g cold unsalted butter, cut into small cubes
• 50g caster sugar
• 100g trimmed rhubarb stalks, cut into 5mm pieces and patted dry
• 35g stem ginger in syrup, drained and finely chopped
• 1 large egg
• About 120ml milk, plus a little extra if needed

For the topping and serving

• 1 tablespoon milk, for brushing
• Butter, clotted cream or jam, to serve, optional

How to Make Rhubarb and Ginger Scones

• Prepare the oven: Preheat the oven to 220°C (200°C fan), or 425°F. Line a large baking tray with baking parchment and place an oven shelf in the middle.
• Mix the dry ingredients: Put the flour, baking powder and salt in a large bowl. Stir briefly to combine.
• Rub in the butter: Add the cold butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
• Add the fruit and ginger: Fold in the dry rhubarb pieces and chopped stem ginger, separating any pieces that stick together.
• Make the dough: Beat the egg with 120ml milk in a jug. Pour most of the mixture into the bowl and stir with a round-bladed knife until a soft dough forms. Add the remaining liquid, or a small splash of extra milk, only if needed. The dough should be soft and slightly sticky, not wet.
• Shape and cut: Turn the dough onto a lightly floured surface and bring it together gently. Pat it to a thickness of about 3cm. Cut out rounds with a floured 6cm cutter, pressing straight down without twisting. Gently bring the trimmings together and cut again to make about 8 scones.
• Brush and bake: Arrange the scones on the lined tray with a little space between them. Brush the tops with the tablespoon of milk, avoiding the sides. Bake for 14 to 16 minutes, until well risen and golden. The bases should sound hollow when tapped.
• Cool and serve: Transfer the scones to a wire rack and leave for about 10 minutes. Split them while still slightly warm and spread with butter, or add clotted cream and jam if you like.

Tips for Perfect Rhubarb and Ginger Scones

How do I keep the scones light and tender?

Keep the butter cold and handle the dough as little as possible. Once it comes together, pat it out gently rather than kneading it. Too much handling can make scones tough.

Why is my dough too wet?

Rhubarb can release moisture, particularly if the pieces are large or wet. Pat it dry before adding it, and pour in the egg and milk gradually. If the dough is difficult to handle, dust the work surface and your hands lightly with flour rather than working lots of extra flour into it.

How can I help the scones rise evenly?

Pat the dough about 3cm thick and press the cutter straight down without twisting. Brush only the tops with milk, as liquid running down the sides can interfere with an even rise.

Should I cook the rhubarb first?

No. Small pieces of raw rhubarb soften as the scones bake. Cooking it first adds moisture and can make the dough difficult to shape. Use only the stalks, as rhubarb leaves are not edible.

Serving Suggestions

• Serve warm with a generous spread of salted butter.
• Add clotted cream and strawberry or rhubarb jam for afternoon tea.
• Pair with a pot of black tea or a cup of coffee.
• Serve alongside fresh berries and a spoonful of thick Greek yoghurt.

Storage and Reheating

Room temperature

Cool the scones completely, then store them in an airtight container for up to 2 days. They are best on the day they are baked. Keep any cream topping separate and refrigerated.

Refrigerator

Store cooled, unfilled scones in an airtight container for up to 4 days. Refrigeration can dry them out, so warm them in a preheated oven at 150°C (130°C fan) for 5 to 8 minutes before serving. Refrigerate scones filled with cream and eat them within 1 day.

Freezing

Freeze completely cooled, unfilled scones in a freezer bag or airtight container for up to 3 months. Defrost at room temperature, then warm in a preheated oven at 150°C (130°C fan) for 5 to 8 minutes. Add butter, cream or jam after reheating.

Nutrition

Approximate values per scone, based on 8 scones and excluding optional toppings:

• Calories: 265 kcal
• Carbohydrates: 41g
• Protein: 6g
• Fat: 9g
• Saturated fat: 5g
• Sodium: 280mg

Nutrition values are estimates and vary with ingredient brands and portion size.

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