This zesty Mary Berry Rhubarb and Ginger Scones recipe is made with self-raising flour, tangy fresh rhubarb, warming stem ginger, butter, and a hint of cinnamon. This recipe creates a batch of beautifully light and tender scones, packed with a perfect balance of sweet, tart, and spicy flavors. Perfect for a special spring or summer afternoon tea, this recipe makes about 12 scones and is a delightful twist on a British classic.

Mary Berry Rhubarb and Ginger Scones Ingredients

225g (8oz) self-raising flour, plus extra for dusting
1 tsp baking powder
½ tsp ground cinnamon
50g (2oz) butter, cold and cubed
25g (1oz) caster sugar
100g (4oz) fresh rhubarb, trimmed and finely diced
2 balls of stem ginger in syrup, finely chopped
1 large egg
4-5 tbsp milk

How To Make Mary Berry Rhubarb and Ginger Scones

Preheat and Prepare: Preheat your oven to 220°C/Fan 200°C/Gas 7. Lightly grease a large baking sheet.
Combine Dry Ingredients: Sift the self-raising flour, baking powder, and ground cinnamon into a large bowl. Add a pinch of salt. Add the cold, cubed butter to the flour.
Rub in the Butter: Using your fingertips, quickly and lightly rub the butter into the flour mixture until it resembles fine breadcrumbs. Stir in the caster sugar.
Add Rhubarb and Ginger: Gently stir the finely diced rhubarb and chopped stem ginger into the dry mixture until they are evenly distributed.
Form the Dough: In a separate small bowl, whisk the egg with 4 tablespoons of milk. Create a well in the center of the flour mixture and pour in most of the egg and milk, reserving a little to use as a glaze. Use a palette knife to quickly bring the ingredients together into a soft, slightly sticky dough. If it feels too dry, add the remaining milk.
Shape the Scones: Turn the dough out onto a lightly floured surface. Knead very gently for just a few seconds until smooth. Pat or lightly roll the dough to a thickness of about 2cm (¾ inch). Use a 5cm (2 inch) fluted cutter to stamp out the scones.
Bake the Scones: Place the scones on the prepared baking sheet. Brush the tops with the reserved egg and milk mixture. You can sprinkle a little extra caster sugar on top for a crunchy finish if you like. Bake for 12–15 minutes until the scones are well-risen and golden-brown.
Cool and Serve: Transfer the hot scones to a wire rack to cool slightly. They are best served warm.

Mary Berry Rhubarb And Ginger Scones Recipe

Recipe Tips

Use Cold Ingredients: For the lightest, flakiest scones, make sure your butter and milk are very cold. This helps create steam pockets during baking, which makes the scones rise beautifully.
Dice Rhubarb Finely: Cut the rhubarb into small, fine dice (about 5mm). This ensures the pieces cook through properly during the relatively short baking time and distribute evenly throughout the scone.
A Light Hand is Key: The secret to perfect scones is minimal handling. Overworking the dough develops gluten, which results in tough, dense scones instead of light and tender ones.
Don’t Twist the Cutter: When cutting the scones, press the cutter straight down and lift it straight back up. Twisting the cutter can seal the scone’s edges and prevent them from rising to their full potential.

What To Serve With Rhubarb And Ginger Scones

These delicious Rhubarb and Ginger Scones are wonderful served warm from the oven with a simple spread of good-quality butter. For a more indulgent treat, serve them with a dollop of thick clotted cream, which balances the tang of the rhubarb perfectly. A spoonful of rhubarb and ginger jam can also be used to amplify the flavors. Enjoy them with a pot of classic black tea for a perfect afternoon tea experience.

How To Store Rhubarb And Ginger Scones Leftovers

Store: Scones are always best enjoyed on the day they are made. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. To bring them back to life, warm them gently in the oven for a few minutes before serving.
Freeze: These scones freeze very well. Once completely cool, place them in a freezer-safe bag or container, separating any layers with baking parchment. They will keep for up to 3 months. You can thaw them at room temperature or reheat them gently from frozen in a moderate oven until warmed through.

Mary Berry Rhubarb And Ginger Scones Nutrition Facts

Calories: 145 kcal
Total Fat: 5g
Saturated Fat: 3g
Cholesterol: 25mg
Sodium: 230mg
Total Carbohydrate: 22g
Dietary Fiber: 1g
Sugars: 6g
Protein: 3g

Frequently Asked Questions

Can I use frozen rhubarb? Yes, you can use frozen rhubarb. There is no need to thaw it first; just be sure it is finely diced. You may need to add a minute or two to the baking time.
What is stem ginger, and can I use ground ginger instead? Stem ginger consists of chunks of ginger preserved in a sugar syrup, which gives a sweet, spicy, and slightly chewy texture. If you can’t find it, you can substitute it with 1 teaspoon of ground ginger, added with the dry ingredients, though you will miss the chewy texture.
My scones spread outwards instead of rising upwards. Why? This usually happens if the dough is too wet or has been overworked. Ensure you only add enough milk to bring the dough together into a soft, not overly sticky, ball. Handle it very gently and for as little time as possible.
Can I make these gluten-free? You can try making these with a good-quality gluten-free self-raising flour blend. You may find you need a little extra liquid, and the texture will be slightly different, but they should still be delicious.

Try More Recipes:

Mary Berry Rhubarb And Ginger Scones

Course: BreakfastCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

145

kcal

A delightful Mary Berry-style recipe for zesty rhubarb and ginger scones. These light, tender scones are filled with tangy fresh rhubarb and warming stem ginger, perfect for a special afternoon tea.

Ingredients

225g (8oz) self-raising flour
1 tsp baking powder
½ tsp ground cinnamon
50g (2oz) cold butter, cubed
25g (1oz) caster sugar
100g (4oz) fresh rhubarb, finely diced
2 balls of stem ginger, finely chopped
1 large egg
4-5 tbsp milk

Directions

Prep: Preheat oven to 220°C/Fan 200°C/Gas 7 and grease a baking sheet.
Mix Dry Ingredients: Sift flour, baking powder, and cinnamon. Rub in the cold butter until the mixture resembles breadcrumbs. Stir in the sugar.
Add Fruit: Gently stir in the finely diced rhubarb and chopped stem ginger.
Form Dough: Whisk the egg and 4 tbsp milk. Add most of it to the flour and mix with a knife to form a soft dough.
Shape Scones: On a floured surface, gently knead the dough and pat to a 2cm thickness. Cut out scones with a 5cm cutter.
Bake: Place scones on the baking sheet, glaze with leftover egg/milk mixture, and bake for 12–15 minutes until golden.