Mary Berry Rhubarb and Ginger Scones Recipe

Jump to Recipe Print Recipe

These rhubarb and ginger scones are a lovely twist on a classic buttermilk scone, offering a soft, fluffy crumb with pockets of sharp rhubarb and gentle warmth from stem ginger. They are lightly sweet, beautifully balanced, and simple enough for confident beginners while still feeling special. The texture is tender rather than crumbly, and the flavour is fresh, comforting, and very British. From start to finish, they take about 35 minutes, making them ideal for afternoon tea or a relaxed weekend bake.

Ingredients

For the Scones

350 g self-raising flour, plus extra for dusting
1 tsp baking powder
85 g cold unsalted butter, cut into cubes
85 g caster sugar
150 g rhubarb, finely chopped
40 g stem ginger in syrup, finely chopped
1 tbsp syrup from the stem ginger jar
175 ml buttermilk
1 large egg

For Finishing

A little milk or beaten egg, for glazing

How to Make Mary Berry Rhubarb and Ginger Scones Recipe

Prepare the Oven

Preheat the oven to 220°C, or 200°C fan. Line a baking tray with baking parchment and set it aside.

Mix the Dry Ingredients

Put the flour and baking powder into a large bowl. Add the cold butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar.

Add the Rhubarb and Ginger

Fold the chopped rhubarb and stem ginger through the flour mixture, making sure it is evenly distributed.

Bring the Dough Together

In a jug, mix the buttermilk, egg, and ginger syrup. Pour this into the dry ingredients and mix gently with a knife until the dough just comes together. Avoid overmixing, as this can make the scones tough.

Shape and Cut

Turn the dough out onto a lightly floured surface. Pat it gently to about 2.5 cm thick. Cut out rounds using a 5 cm cutter, pressing straight down without twisting. Place the scones onto the prepared tray.

Bake the Scones

Brush the tops lightly with milk or beaten egg. Bake for 12 to 15 minutes until well risen and lightly golden.

Cool

Transfer the scones to a wire rack and allow them to cool slightly before serving. They are best enjoyed warm.

Mary Berry Rhubarb and Ginger Scones Recipe

Tips

Why did my scones spread instead of rising?

This usually means the butter was too warm or the dough was overworked. Keep everything cool and handle the dough gently.

How do I stop the rhubarb from making the dough wet?

Chop the rhubarb finely and avoid very juicy pieces. If it seems particularly wet, pat it dry with kitchen paper before adding.

Can I make these without buttermilk?

Yes. Use the same amount of milk with 1 tbsp lemon juice stirred in, then leave it for a few minutes before using.

How do I get even, neat scones?

Press the cutter straight down and lift it cleanly. Twisting seals the edges and stops them rising evenly.

Serving Suggestions

Serve warm with clotted cream or lightly whipped cream
Add strawberry or ginger jam for extra sweetness
Enjoy with a pot of strong English tea

Storage

Room Temperature

Keep in an airtight tin for up to 2 days. Warm briefly before serving.

Refrigerator

Not recommended, as chilling tends to dry out scones.

Freezing

Freeze fully cooled scones for up to 3 months. Defrost at room temperature and warm in the oven before serving.

Nutrition

Calories: 285 kcal
Carbohydrates: 42 g
Protein: 6 g
Fat: 10 g
Saturated Fat: 6 g
Sodium: 220 mg

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

FAQs

Can I use frozen rhubarb?

Yes, but thaw it fully and drain very well before using to avoid excess moisture.

Is stem ginger essential?

It gives warmth and depth, but you can replace it with 1 tsp ground ginger if needed.

Can I make the dough ahead of time?

It is best baked fresh. You can prepare and freeze unbaked scones, then bake from frozen, adding 2 to 3 minutes to the baking time.

What size cutter works best?

A 5 cm cutter gives a good rise and classic scone shape, but slightly larger cutters work too.