a little relish
Buttermilk scones with rhubarb cream Scones • 3 1/2 cups self-raising flour • 2 tbsp caster sugar • 60g butter, chopped • 1 1/2 cups buttermilk Rhubarb creme • 1 cup caster sugar • 2 stalks of rhubarb, chopped • 225g cream cheese • 1 cup confectioner’s sugar • 1 cup whipped cream
Step one Preheat oven to 220˚C. Line a baking tray with baking paper and dust with flour. Step one In a saucepan over medium heat, warm the sugar and rhubarb. Simmer for 15 minutes, stirring often until it thickens and rhubarb softens. Allow to cool. In a medium bowl whip cream cheese, cream and icing sugar until soft peaks form. Fold through rhubarb mixture and refrigerate until ready to use. Step two In a bowl, place flour, sugar and a pinch of salt. Add butter and using fingertips, rub butter into the flour until it resembles fine breadcrumbs. Step three Make a well in the center and add buttermilk. Using a knife, bring flour in from edges and stir to form a dough. Transfer to a lightly floured surface and knead gently until it comes together. Form a 3cm round, place on baking tray and cut into 8 triangles. Bake for 15 minutes or until golden. Serve scones warm with rhubarb cream. ~ Makes 8
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