Mary Berry Rhubarb and Ginger Scones Recipe

If you enjoy the classic combination of tart rhubarb and warming ginger, these Mary Berry Rhubarb and Ginger Scones are a wonderful treat to bake at home. They have a light, tender crumb with juicy pieces of rhubarb and a gentle spice from crystallized ginger. The recipe is beginner-friendly and comes together quickly, making it perfect for afternoon tea, brunch, or a weekend baking session. From start to finish, you can have these freshly baked scones ready in about 35 minutes.

Ingredients

For the Scones

• 350g self-raising flour
• 1 teaspoon baking powder
• 85g cold unsalted butter, cubed
• 50g caster sugar
• 100g rhubarb, finely diced
• 50g crystallized ginger, finely chopped
• 1 large egg
• 150ml milk
• 1 teaspoon vanilla extract

For Finishing

• Extra flour for dusting
• A little milk for glazing

How to Make Mary Berry Rhubarb and Ginger Scones Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment and place a shelf in the middle of the oven.
• Mix the dry ingredients: Add the self-raising flour and baking powder to a large bowl. Rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs.
• Add the rhubarb and ginger: Stir in the caster sugar, diced rhubarb, and chopped crystallized ginger until evenly distributed.
• Prepare the wet mixture: In a jug, whisk together the egg, milk, and vanilla extract until smooth.
• Form the dough: Pour the wet mixture into the dry ingredients and gently mix until a soft dough comes together. Avoid overmixing.
• Shape the dough: Turn the dough onto a lightly floured surface and gently pat it out to about 2.5cm thick.
• Cut the scones: Use a round cutter to cut out the scones. Gather any scraps and gently reshape to cut additional scones.
• Glaze and bake: Place the scones on the prepared baking tray and brush the tops lightly with milk. Bake for 15 to 18 minutes until risen and golden.
• Cool and serve: Transfer the baked scones to a wire rack and allow them to cool slightly before serving warm.

Tips for the Best Rhubarb and Ginger Scones

How do I keep my scones light and fluffy?

Handle the dough as little as possible and avoid kneading. Overworking develops gluten and makes the scones dense.

Should I use fresh or frozen rhubarb?

Fresh rhubarb works best. If using frozen rhubarb, thaw it fully and pat it dry to remove excess moisture.

Why did my scones spread instead of rising?

The dough may have been too wet or the cutter may have been twisted during cutting. Press straight down for cleaner edges and better rise.

Can I make the flavor stronger?

Yes. Add an extra tablespoon of chopped crystallized ginger or a pinch of ground ginger for more warmth and spice.

Serving Suggestions

• Serve warm with clotted cream.
• Enjoy with strawberry or rhubarb jam.
• Pair with a cup of tea or coffee.
• Dust lightly with icing sugar before serving.
• Serve as part of an afternoon tea spread.

Storage

Room Temperature

Store the cooled scones in an airtight container for up to 2 days. They are best enjoyed on the day they are baked.

Refrigerator

Keep in a sealed container in the refrigerator for up to 5 days. Warm briefly before serving for the best texture.

Freezing

Freeze the baked and cooled scones in a freezer-safe container for up to 3 months. Thaw at room temperature and warm in the oven before serving.

Nutrition

• Calories: 245 kcal
• Carbohydrates: 35g
• Protein: 5g
• Fat: 9g
• Saturated Fat: 5g
• Sodium: 220mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Rhubarb and Ginger Scones Recipe

Recipe by Milli RoseCourse: BreakfastCuisine: BritishDifficulty: Easy

Servings

10

scones

Prep time

15

minutes

Cooking time

18

minutes

Total time

33

minutes

Calories

245

kcal

33

minutes

Tender homemade scones filled with tart rhubarb and sweet crystallized ginger. Perfect for afternoon tea, breakfast, or a light snack.

Ingredients

• 350g self-raising flour

• 1 tsp baking powder

• 85g cold unsalted butter, cubed

• 50g caster sugar

• 100g rhubarb, finely diced

• 50g crystallized ginger, finely chopped

• 1 large egg

• 150ml milk

• 1 tsp vanilla extract

• Extra flour for dusting

• Milk for glazing

Directions

• Preheat the oven to 200°C (180°C fan) and line a baking tray with parchment paper.
• Mix the flour and baking powder in a large bowl, then rub in the butter until the mixture resembles breadcrumbs.
• Stir in the caster sugar, rhubarb, and chopped crystallized ginger.
• Whisk the egg, milk, and vanilla together.
• Gradually add the liquid mixture to the dry ingredients and mix until a soft dough forms.
• Turn onto a lightly floured surface and gently pat to about 2.5cm thickness.
• Cut out scones using a round cutter and place on the prepared tray.
• Brush the tops with milk and bake for 15 to 18 minutes until golden brown.
• Cool slightly on a wire rack before serving.

Notes

• Handle the dough gently for light and fluffy scones.
• Do not overwork the mixture.
• Serve warm for the best texture and flavor.