The Rhubarb and Custard Scone
DESCRIPTION
The slightly more traditional of the bunch, the classic favourite
INGREDIENTS
Your favourite scone recipe – adding 1 tsp of vanilla extract to the mix
Topping
Vanilla Custard
Rhubarb Compote
Trewithen Dairy Cornish Clotted Cream
Rhubarb & Custard Boiled Sweet
METHOD
Bake your favourite scone recipe, being sure to add a teaspoon of sweet, aromatic vanilla extract (only the real McCoy will do) to the mix. Spread a layer of vanilla custard over one side, before spooning vibrant rhubarb compote over the top. Pile on Trewithen Dairy Cornish Clotted Cream and finish with a rhubarb and custard boiled sweet.
