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rhubarb scones with clotted cream and strawberry rhubarb jam (1)

Rhubarb Scones With Strawberry Rhubarb Jam and British Clotted Cream

Amber Bondar
These light flaky homemade rhubarb scones with strawberry rhubarb jam and British clotted cream area classic English treat for tea time. The freshness of a baked scone paired with homemade jam and the creaminess of the clotted cream is an out of this world taste experience!
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Prep Time 15 minutes
Cook Time 14 minutes
Course Dessert, Snack
Cuisine Canadian
Servings 12

Equipment

  • 2 Mixing Bowls
  • 1 Rolling Pin
  • 1 Baking Tray
  • 1 measuring cup
  • 1 Tablespoon
  • 1 Teaspoon
  • 1 Egg Wash Brush
  • 1 Pastry Knife
  • parchment paper Optional
  • 1 Saucepan or Dutch Oven If you are making the jam.
  • 3 Pint Sized Mason Jars If you are making your own jam.

Ingredients
  

Rhubarb Scones

  • 2 Cups Flour
  • 4 Tsp Baking Powder
  • 2 Tsp Sugar
  • 1 Tsp Salt
  • 4 Tbsp Butter Cold
  • 2 Eggs Separate one egg white
  • ⅓ Cup Cream or Milk We used half and half cream

Strawberry Rhubarb Jam (No Pectin)

  • 4 Cups Strawberries Washed and diced small
  • 4 Cups Rhubarb Washed and diced small
  • 7 Cup White Sugar
  • 1 Box Certo Brand Crystallized Fruit Pectin

Instructions
 

Rhubarb Scones

  • In a small mixing bowl measure the dry ingredients together and mix well.
  • In another bowl add eggs minus one egg white. Reserve the egg white.
  • Add into the egg the half and half cream and mix well.
  • Slowly add the egg/cream mixture to the dry ingredients stirring as you do so.
  • Add in the diced rhubarb.
  • Turn out onto lightly floured surface and knead only until the dough is no longer sticky.
  • Roll the dough on a lightly floured surface until it is ½ inch thick.
  • Place on prepared baking sheet and brush tops with remaining egg white.
  • Optional* Sprinkle egg white with crystallized pink sugar.
  • Bake in 425℉ Preheated oven for 15 minutes or until golden brown. Remove from oven and let cool before serving.

Strawberry Rhubarb Jam

  • Add the strawberries and rhubarb in a large saucepan or Dutch oven on stove.
  • Add just enough water to keep fruit from sticking (approx ¼ cup) and cook on high until it reaches a rolling boil.
  • Use a potato mash to squish fruit into small pieces/pulp.
  • Add in the sugar and continue to cook for one minute to let sugar dissolve.
  • Remove from heat and stir in the fruit pectin.
  • Return to heat and cook for twenty minutes more.
  • Skim fruit chunks and foam as it cooks.
  • Jar cooked jam in sterilized jars.
Keyword clotted cream, easy baking recipe, from scratch, rhubarb, scone, strawberry
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