Lemon and Rhubarb Scones

This post is sponsored by Dairy Farmers Thick & Creamy Yoghurt.

These lemon and rhubarb scones make the perfect afternoon tea treat for a special visitor, or ravenous hoards of children!

Rhubarb and Lemon Scones - with jam and lemon yoghurt!

All four kids tumble into the house, plonk themselves down at the kitchen bench and look ravenously in my direction. “I’m hungry” they chorus. I tell you, it would unnerve even the most steely of cooks, having these four starving beasts pacing around waiting to be fed! But I am made of tougher stuff… or… er… I hope I am.

“Let’s cook something” I announce and at once there is a flurry of suggestions…

“Something with strawberries!”
“Pancakes!”
“Something chocolate”
“Cake!!”

I am not keen on chocolate, or pancakes, and the strawberry patch is still all leaves and flowers at this time of the year but it gives me an idea. I grab a basket and head outside with everyone following. To the rhubarb patch!

Rhubarb and Lemon Scones - with jam and lemon yoghurt!

I can always rely on good old fashioned rhubarb, and I can always rely on the hens for a few fresh eggs too. The kids scatter as I head back inside to make some scones.

As I put my cubed butter into the freezer and slice thin crescent moons of pink rhubarb, I wonder if I am slowly turning into my grandmother. But no, my scones won’t be near as good as hers were.

Rhubarb and Lemon Scones - with jam and lemon yoghurt!

I heat up the tray in the oven, warm the milk and yoghurt before I add it to the dry ingredients, and try to make sure not to over work the dough. Little tricks I have been learning to make my scones light and fluffy.

I have another trick to make them extra lemon-ey – some Dairy Farmers Thick & Creamy lemon cream yoghurt. Man this stuff is good, so creamy, so lemon-ey!

Rhubarb and Lemon Scones - with jam and lemon yoghurt!

Scones in the oven, scones out of the oven. They all come scrabbling back in, just in time for me to finish putting jam and a dollop of lemon yoghurt (so much better than cream!) on all of the scones.

Rhubarb and Lemon Scones - with jam and lemon yoghurt!

It took me around 45 minutes from picking the rhubarb, to taking the scones out of the oven… it took four kids approx 3.7 minutes to eat every last one. Maybe I am turning into my grandmother after all!

Lemon and Rhubarb Scones

Lemon and Rhubarb Scones

Yield: 12 scones
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

These lemon and rhubarb scones are fancy enough to impress a special visitor, but delicious enough to feed a ravenous hoard of children!

Ingredients

  • 1 cup thinly sliced rhubarb
  • zest of one medium sized lemon
  • juice from half a lemon
  • 2 3/4 cups self-raising flour, plus a little extra for dusting
  • 1 tsp baking powder
  • 85g cold butter, cubed
  • 1/4 cup caster sugar, and a teaspoon extra
  • 1/2 cup lemon yogurt
  • 4 tbsp milk
  • 1 egg beaten with 1 tbsp milk for glaze

Instructions

  1. Preheat your oven to 200 C. Line a large baking tray with baking paper and pop it in the oven to heat up (this gets you a nice crispy bottom on your scones).
  2. Slice about 3-4 stalks of rhubarb in to thin crescents, enough to make one cup. Add in the lemon zest and juice and sprinkle in a teaspoon of sugar. Stir it around a bit and leave it to sit while you prepare the rest of the ingredients.
  3. In your food processor whiz together the flour and baking soda, then add the butter and pulse until it becomes slightly crumby.
  4. Add the sugar and pulse to combine, then pour the mixture into a large bowl and make a well in the middle.
  5. Combine the milk and yoghurt in a small jug and warm it in the microwave for approx 1 minute. It should be quite hot and don't worry if it goes a little lumpy. Give it a quick stir and add it to the dry ingredients.
  6. Quickly work the wet ingredients into the dry mix until just combined. DO NOT OVER MIX!
  7. Turn the mixture out onto a well floured surface, and with floured hands, roughly fold the mixture and bring it together into a rough dough.
  8. Flatten it out with your hands and use a large cookie cutter to cut circles of dough. Squash the remaining dough together gently, flatter and repeat until you have used up all the dough.
  9. Brush the tops of the scones with the beaten egg and milk. Scatter some flour on your hot tray and carefully lift the scones onto it.
  10. Bake in a hot oven for 12-15 minutes or until they are just becoming golden on top.

 

Rhubarb and Lemon Scones - with jam and Dairy Farmers Thick & Creamy lemon yoghurt!Dairy Farmers Thick & Creamy yoghurt has been reformulated and is creamy and divine. It’s sweet without being too sweet with just the right amount of fruit. There are no preservatives or artificial colours or flavours, and no gelatin, it’s thick and delicious without all that stuff.

There are eight new flavours – Field Strawberries, Original Sweetened, Field Blueberries, Mango & Passionfruit, Lemon Cream, Yellow Box Honey, Caramelised Fig and Raspberry & Coconut.

It comes in a 150gm tub, but you should really get the 600gm tub, because you’ll eat the lot in a day, unless your kids find it first!

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    16 Comments

    1. These look so delicious! I can’t wait to try them, especially with the yoghurt. I also love that I can make these for my little girl who has an egg allergy. Ill just brush with milk. Thanks for this great recipe. :)

      1. You don’t really have to brush them with anything if you don’t want to… we were just being fancy! LOL
        You could dust them with a little icing sugar if you wanted them to look even prettier!

    2. Oooh, they sound good! Haha, hopefully we’ll all turn into our grandmothers one day. I like the sound of lemon yoghurt. Sounds cheesecakey without the fat to me!

      1. That is exactly what it tastes like!
        I have to admit I was a bit hesitant about lemon flavoured yoghurt, but now I am a teeny bit addicted! LOL

      1. Rhubarb is definitely the best… even when nothing else is growing in our garden over winter (we don’t get snow here) there is always rhubarb!!

    3. Gosh they look really delicious. I love lemon and rhubarb but have never tried them together. This is going in my must try pile.

    4. Oh yummy, yum, yum, yum!

      I think scones are so quick and easy to pull together, but i am absolutely terrible at making them. Mine always turn out too tough- so thanks for your tips.

      Not that I can eat dairy again, I’m definitely going to make these.

    5. We made them today and they are so yummy! Nice to do something a little different with the rhubarb in the vegie plot!

    6. I love scones but have never successfully made them so thought I’d give this recipe a go as I LOVE the Dairy Farmers lemon yoghurt. Totally forgot to get rhubarb (must add that to the garden ;)) so I ended up using some frozen raspberries instead. I also panicked when I realised you were meant to use a food processor (it’s on my Santa list this year!) so I used my blender on the pulse setting instead. While mine didn’t turn out as lovely looking as yours, they are delicious! I am sitting here on a pretty wintery Melbourne day (Summer, where are you?!) enjoying them with a cuppa and lots of raspberry jam. Great recipe that will be made again – next time I will try the rhubarb!

    7. Oh my goodness…i need to go make some scones now! Love all of your little tips as scones are still my downfall, never quite as fluffy as i want them to be! The addition of the yoghurt sounds like a bit of genius…especially with a lemon flavour, I really do need to try these, thanks for the recipe!

    8. These look SO good. My mother-in-law is always giving me Rhubarb from her garden and I never know what to do with it. Now I know! Love the idea of yoghurt in the recipe and also spreading it on the scones instead of cream. Definitely going to give that a try. (All those flavours in the Dairy Farmers range sound amazing too!)