How to make rhubarb and rosemary scones - a step-by-step recipe from the National Trust

Have you ever heard of pairing rhubarb and rosemary? We do just that in this easy-to-follow recipe - adding a surprising seasonal spin to the classic National Trust scone.
Filled with soft chunks of tart rhubarb, a hint of woody rosemary and balanced with a pinch of sweetness, these rhubarb and rosemary scones can be made vegan and make for an ideal afternoon tea treat or quick everyday bake.
So why wait? Gather your ingredients, roll up your sleeves and get ready to make these moreish scones. Follow along with the recipe video above or read the method below.
1. Add 250g rhubarb (chopped into one-inch pieces), 15g chopped rosemary and 50g caster sugar to a clean bowl. Mix well to combine and leave to one side so that the rhubarb mixture can form a syrup.
2. Preheat the oven to 180°C (160°C fan/gas mark 4).
3. Weigh out 750g self-raising flour and 185g of butter or plant-based margarine and add to a separate bowl. Rub them together with your fingers until the mixture resembles fine breadcrumbs.
4. Add 120g caster sugar into your breadcrumb ingredients. Use a wooden spoon to mix everything together.
5. Drain the rhubarb mixture into a sieve and capture the syrup in a clean bowl. Place the syrup to one side to use later.
6. Add the chopped rhubarb and rosemary to the dry mix and gently stir together.
7. Gradually add 350ml of milk or oat drink into your mix. Combine everything together until you form a dough - it should be soft but not too sticky. Add a little more milk or oat drink if needed.
8. Tip your dough onto a lightly floured work surface.
9. Roll out the dough so it's roughly 4cm thick. Use a 7cm straight-edged round cutter to cut out 12 scones. You'll need to roll out the dough again and cut out the scones a few times to use up all the dough.
10. Place your scones on a lined baking tray. Brush the top of each scone with a little milk or oat drink.
11. Place the scones in the oven and bake for 15-20 minutes until risen and lightly coloured. The scones should feel light when you pick them up.
12. Once they’re done, brush some of the saved rhubarb syrup over the top of the warm scones.
We've got lots of suggestions for easy and quick food, or even some seasonal treats on our cookery pages. You can find these recipes, plus many signature dishes from National Trust cafés, on our website: www.nationaltr...
If you don’t fancy trying the recipes at home, visit one of the cafés at the places we care for on your next day out www.nationaltr...
For more National Trust recipe videos, you can find them on our KZbin channel • Recipes and food

[@familyhubbard]

Just enjoying one of these in a NT café. Delicious. I will make some at home.

[@juliehamer7570]

Is 750 grams of flour correct

[@nationaltrustcharity]

Yes, that's correct

[@cjstephens10028]

Are all these recipes vegan? Because resorting to margarine and oat "milk" seems unhealthy.

[@nationaltrustcharity]

Hello cjstephens, the National Trust scones in our cafés have always been made with vegetable fat because our chefs say it gives them a lighter, fluffier texture. Some of our scones are also made with oat milk so they can be enjoyed by people with dairy allergies or those who exclude dairy for other reasons. All the food in our cafes is clearly labelled to show whether it's suitable for vegans, vegetarians or is gluten-free. If you're making these recipes at home, you can use whatever milk or fat you prefer, the quantities are the same.

[@cjstephens10028]

@@nationaltrustcharity catering to the lowest common denominator is a sure way to guarantee a product that is mediocre and overpriced.