Rhubarb scone rolls

    Rhubarb scone rolls

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    1hr


    9 people made this

    About this recipe: Although this dish looks complicated, it is actually quick and easy to make. Scone mix is used to make a dough, then rolled up into a Swiss roll with rhubarb, sliced and arranged on top of more rhubarb, before being baked. It has the perfect balance of sweetness and tang. Serve with lashings of custard, cream or ice cream. It's perfect for dessert on the cold winter nights.

    Ingredients
    Serves: 9 

    • 200g caster sugar
    • 125ml cranberry juice
    • 4 tablespoons water
    • 365g coarsely chopped rhubarb
    • 300g dry plain scone mix
    • 2 tablespoons dark brown soft sugar
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground cinnamon
    • 1 tablespoon vegetable oil
    • 120ml milk
    • 50g softened unsalted butter
    • 250g finely chopped rhubarb
    • 4 tablespoons dark brown soft sugar
    • 2 tablespoons caster sugar
    • 2 tablespoons caster sugar

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat oven to 220 C / Gas 7. Generously grease a 23x23cm baking dish.
    2. Bring 200g sugar with the cranberry juice and water to the boil in a saucepan and let boil for 1 minute, stirring constantly. Remove the cranberry juice mixture from the heat and set aside.
    3. Sprinkle 365g coarsely-chopped rhubarb into the bottom of the prepared dish.
    4. Mix the scone mix, 2 tablespoons of dark brown soft sugar, nutmeg and cinnamon together in a bowl; stir in vegetable oil and milk to make a soft dough. Roll the dough out on a floured surface into a 26cm square; spread butter over the dough. Sprinkle 250g finely chopped rhubarb over the butter; sprinkle the rhubarb with 4 tablespoons dark brown soft sugar and 2 tablespoons of caster sugar. Roll the dough up like a Swiss roll, gently press the seam down and cut the roll into 9 slices. Arrange the slices over the rhubarb in the baking dish. Pour the reserved cranberry syrup over the slices; sprinkle with the last 2 tablespoons of sugar.
    5. Bake in the preheated oven until the scone topping is golden brown and the rhubarb is bubbling, 25 to 30 minutes.

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    Reviews (2)

    1

    This recipe I have now made several times adapting it each time. I leave out the spices as my family is not keen on them. Made it also with gooseberries, leaving out the cranberry juice and just using a sugar/ water syrup. It always looks fantastic when baked. - 09 Sep 2012

    happybecky028
    0

    I was delighted to find this recipe - it's just come out of the oven; I've had a taste and I'm even more delighted. I was concerned that the rhubarb wouldn't be cooked but it's all perfect. I didn't have cranberry juice, so I did as the other reviewer suggested and just used a sugar syrup,. To be honest, I'm not convinced that the recipe even needs it. I shall it without the syrup next time. - 30 Mar 2013

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