Rhubarb Scones with Spiced Streusel Topping

Preheat the oven to 180°C fan bake.

Make the streusel topping before starting the scones and chill until ready to cook.

Scones: Combine the flour, sugar, salt, baking powder and ginger in a large bowl. Add the butter and rub into the flour with your fingertips until coarse crumbs. Toss through the rhubarb.

Whisk the eggs, vanilla, yoghurt and the milk together then pour onto the flour mixture. Use a fork to stir just until the dough comes together. If needed, add a touch more milk as flour can vary in dryness. Don’t over-mix or the scones will be tough. 

Tip onto a lightly floured bench and gently bring together with your hands and form into a rectangle approximately 30cm x 15cm. Cut in half lengthways then into 12 wedges. Carefully transfer to a flat, lined baking tray, spacing them 3cm apart. Brush the tops with milk then top with the streusel. 

Bake for about 18 minutes or until well risen and golden and a skewer inserted into the centre comes out clean.

To serve: Dust the tops with icing sugar and serve warm with cream and jam. Scones are best eaten on the day of making. Makes 12.

Spiced Streusel Topping

Combine all the ingredients in a bowl. Rub the butter in with your fingertips until damp coarse crumbs. Chill until ready to cook.