Recipe shared by Rowan McIntyre for Moore Wilson's 2020 Calendar.
3 cups plain flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 ‘good’ stalks rhubarb, cut into 10cm lengths
1 Tbsp castor sugar
Lemon for zesting
½ can (200ml) Highlander condensed milk
1 Tbsp golden syrup
Icing sugar for dusting
Steam rhubarb stalks with castor sugar in microwave on high for 2 minutes. Allow to cool.
Mix dry ingredients with 500ml of cream in a large bowl till just combined. Transfer to board and knead gently to a large ball. Mixture should be slightly tacky, though not wet.
Cut ball in half and roll each piece on a lightly floured surface to achieve 2 large rectangles ½ cm thick each. Fold these sheets twice to achieve two 3 layer
Place Rhubarb evenly on one layer and top with the zest of a lemon (any citrus will do).
Place the other folded ‘pastry’ on top and press down gently. Cut into 8 triangular shaped scones.
Bake at 190°C for 25 minutes until golden.
To make caramel, heat condensed milk in a microwave safe jug on high for 2 minutes. Remove from microwave and stir in 1 Tbsp of golden syrup (the mixture will thicken to a caramel within moments). When still hot from oven, dollop a good sized tablespoon of hot caramel over each scone and dust with icing sugar.
Best eaten hot with butter.