Little buttermilk scones with cardamom cream and rhubarb compote
- April 2014
- Makes 12 scones
- Hands-on time 55 min, plus chilling
Time for afternoon tea? These mini buttermilk scones are filled with a wonderful pink rhubarb compote and fragrant cardamom cream.
Or, for a full-sized afternoon tea treat with a twist, try these pistachio and rosewater scones.
- 9g (5.6g saturated)
- 13.4g (6g sugars)
For the scones
- 50g cold unsalted butter, cubed
- 120g plain flour, plus extra to dust
- 15g icing sugar
- 1 tsp baking powder
- 90ml buttermilk
- Whole milk or double cream to glaze
For the rhubarb compote
- 200g rhubarb, cut into 3cm x 2cm pieces
- Seeds 1 vanilla pod
- 4 green cardamom pods, crushed
- Juice ½ orange
- 40g caster sugar
For the cardamom cream
- 100g clotted cream
- Seeds from 3 green cardamom pods, lightly crushed in a pestle and mortar, pods discarded
- In a food processor, pulse the butter, flour, icing sugar and baking powder with a pinch of salt (or rub between your fingertips in a bowl) until the mixture resembles fine breadcrumbs. Transfer to a mixing bowl, then mix in the buttermilk using a flat-edged knife or palette knife to make a wettish dough. Lightly flour the dough and shape into a disc, then loosely wrap in cling film and chill for 20 minutes.
- Meanwhile, put all the rhubarb compote ingredients in a medium pan. Simmer gently, without stirring, for 10 minutes or until the rhubarb softens but still retains its shape. Strain off the syrup (see tip), then transfer the fruit to a bowl. Cool, then chill until needed.
- Heat the oven to 190°C/fan170°C/gas 5 and line a baking sheet with baking paper. Turn out the chilled dough onto a lightly floured surface and gently roll to roughly 1.5cm thick, dusting with a little more flour if necessary. Using a lightly floured 5cm round cutter, cut 12 circles from the dough, then put them on the prepared baking sheet. Discard any trimmings. Lightly brush the tops of the scones with the whole milk or double cream to glaze, then bake in the oven for 10-15 minutes until risen and golden. Allow to cool slightly on a wire rack – you should be able to pull the scones apart easily with your fingers.
- For the cardamom cream, mix the clotted cream and cardamom seeds in a mixing bowl. Slice or tear the scones in half, then top the base with a dollop of cardamom cream. Spoon a little of the chilled rhubarb compote onto the cream, then replace the scone tops and serve.
Keep the leftover rhubarb syrup in a sterilised bottle in the fridge for up to 3 months. Add to cocktails or syllabub.
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