Mary Berry Rhubarb and Ginger Scones Recipe

If you love classic British baking with a fruity twist, these Mary Berry Rhubarb and Ginger Scones are a wonderful treat to make at home. The scones are beautifully light and buttery with bursts of tart rhubarb balanced by the gentle warmth of stem ginger. They are simple enough for beginner bakers yet elegant enough for afternoon tea or weekend brunch. From start to finish, this recipe takes around 35 minutes, making it perfect for quick homemade baking.

What Are Mary Berry Rhubarb and Ginger Scones?

Mary Berry Rhubarb and Ginger Scones are soft, crumbly British-style scones filled with juicy rhubarb pieces and sweet warming ginger. The rhubarb adds a lightly sharp flavour that keeps the scones fresh and balanced, while the ginger brings a subtle spiced sweetness. These scones bake with golden tops and tender centres, making them ideal served warm with butter, cream, or jam.

Mary Berry Rhubarb and Ginger Scones Recipe Ingredients

For the Scones

• 350g self-raising flour
• 1 tsp baking powder
• 85g cold unsalted butter, cubed
• 50g caster sugar
• 100g rhubarb, finely diced
• 50g stem ginger, finely chopped
• 2 large eggs
• 150ml whole milk
• 1 tsp vanilla extract
• Pinch of salt

For the Topping

• 1 tbsp milk, for brushing
• 1 tbsp demerara sugar

To Serve

• Clotted cream
• Strawberry jam
• Butter

Preparation and Cooking Time

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Servings: 8 scones

How to Make Mary Berry Rhubarb and Ginger Scones

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment and place a shelf in the middle of the oven for even baking.
• Mix the dry ingredients: Add the self-raising flour, baking powder, caster sugar, and salt into a large mixing bowl. Stir everything together until evenly combined.
• Rub in the butter: Add the cold cubed butter and rub it into the flour mixture using your fingertips until it resembles fine breadcrumbs with a few larger buttery pieces remaining.
• Add the fruit and ginger: Stir in the finely diced rhubarb and chopped stem ginger so they are evenly distributed throughout the mixture.
• Prepare the wet ingredients: In a jug, whisk together the eggs, milk, and vanilla extract until smooth.
• Form the dough: Pour the wet mixture into the bowl and gently mix using a butter knife or spatula until a soft dough forms. Avoid overmixing or the scones may become heavy.
• Shape the scones: Turn the dough onto a lightly floured surface and gently pat it out to around 3cm thick. Use a 6cm round cutter to cut out the scones, pressing straight down without twisting.
• Prepare for baking: Place the scones onto the lined baking tray, leaving space between each one. Brush the tops lightly with milk and sprinkle with demerara sugar.
• Bake the scones: Bake for 16 to 18 minutes until well risen and golden brown on top. The scones should feel light and sound slightly hollow when tapped underneath.
• Cool and serve: Transfer the scones to a wire rack and allow them to cool slightly before serving warm with butter, jam, or clotted cream.

Helpful Tips for the Best Scones

How do you keep scones light and fluffy?

Handle the dough as little as possible and avoid overmixing. A soft dough gives the best rise and texture.

Should rhubarb be cooked before adding to scones?

No, finely diced fresh rhubarb works perfectly in this recipe and softens beautifully while baking.

Why did my scones not rise properly?

Make sure your baking powder and flour are fresh, and avoid twisting the cutter when shaping the scones.

Can I use crystallised ginger instead of stem ginger?

Yes, crystallised ginger adds a lovely sweet spice and works very well if stem ginger is unavailable.

Serving Suggestions

• Serve warm with clotted cream and strawberry jam
• Enjoy with a hot cup of tea or coffee
• Pair with lemon curd for extra citrus flavour
• Serve alongside fresh berries for brunch

Storage Instructions

Room Temperature

Store the cooled scones in an airtight container for up to 2 days. Warm slightly before serving for the best texture.

Refrigerator

Keep in an airtight container in the fridge for up to 4 days. Reheat gently in the oven before serving.

Freezing

Freeze the baked and cooled scones in a freezer-safe bag for up to 3 months. Defrost at room temperature and warm through before eating.

Nutrition Information

• Calories: 265 kcal
• Carbohydrates: 34g
• Protein: 5g
• Fat: 12g
• Saturated Fat: 7g
• Sodium: 210mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Rhubarb and Ginger Scones Recipe

Recipe by Milli RoseCourse: BreakfastCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Light and buttery rhubarb and ginger scones with a soft crumb and golden tops. A classic British bake perfect for afternoon tea.

Ingredients

• 350g self-raising flour

• 1 tsp baking powder

• 85g cold unsalted butter, cubed

• 50g caster sugar

• 100g rhubarb, finely diced

• 50g stem ginger, finely chopped

• 2 large eggs

• 150ml whole milk

• 1 tsp vanilla extract

• 1 tbsp milk, for brushing

• 1 tbsp demerara sugar

Directions

• Preheat oven to 200°C (180°C fan). Line a baking tray with parchment paper.
• Mix flour, baking powder, sugar and salt together in a large bowl.
• Rub in the butter until the mixture resembles breadcrumbs.
• Stir in the rhubarb and chopped stem ginger.
• Whisk eggs, milk and vanilla together in a jug.
• Combine wet and dry ingredients to form a soft dough.
• Pat out the dough and cut into rounds using a floured cutter.
• Place on baking tray, brush with milk and sprinkle with demerara sugar.
• Bake for 16 to 18 minutes until golden brown and risen.
• Cool slightly before serving warm with cream or jam.

Notes

• Use cold butter for the best flaky texture.
• Do not overwork the dough or the scones may become dense.
• Scones are best served fresh on the day of baking.