Ingredients
- For the rhubarb jam:
- 500g rhubarb, trimmed and chopped into 3cm chunks
- 300g caster sugar
- Seeds of 1 vanilla pod, or 1tbs vanilla bean paste
- Zest of 1 orange
- Juice of half a lemon
- For the scones:
- 450g self-raising flour, plus extra for dusting
- 60g caster sugar, plus extra for glazing
- 120g butter, diced and cold
- 100g raisins
- 240ml milk
- 2 eggs, lightly beaten
- 1 egg, beaten, for egg wash
- Place the rhubarb, sugar and vanilla seeds in a saucepan and heat gently, while stirring, until all the sugar has dissolved. Then add the orange zest and lemon juice and increase the heat. When it comes to the boil, leave on a medium heat for eight minutes, stirring regularly, then remove from the heat and allow to cool.
- When cooled slightly, spoon the rhubarb jam into a hot, sterilised glass jar for storage and allow to come to room temperature before placing in the fridge.
- Preheat the oven to 190 degrees and place a baking tray in the oven.
- Place the flour and sugar in a bowl and mix. Add the cold, diced butter. Rub the butter through the flour with your fingertips until it is divided evenly and you have a crumb-like texture.
- Add the raisins, milk and two lightly beaten eggs to the mix and bring the mix together very gently until everything is just incorporated. Be careful not to overmix at this stage or the scone texture will become tough and dry.
- Lightly dust a work surface with flour and roll out the dough into a rectangle about 5cm thick, making sure it is nice and smooth. Then use a smooth round cutter to cut the scones out sharply.
- Place a sheet of parchment paper on the preheated tray and transfer the scones on to it. Brush the tops of the scones with egg wash and sprinkle caster sugar on top of them before baking in the oven for 12-15 minutes until slightly risen and golden brown.
- Remove from the oven and place on a rack to cool before serving with the rhubarb jam.
