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English Scones with Rhubarb Curd | Mother’s Day Treats

yield: 2 total time: 40 minutes
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Ingredients

  • 600 grams rhubarb washed, trimmed and roughly chopped
  • 4 large eggs
  • 15 tablespoons butter diced
  • 4 teaspoons cornflour /cornstarch
  • 3/4 cup caster /superfine sugar
  • grenadine optional
  • food colour optional
  • 3 cups plain flour all purpose/
  • 5 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 6 tablespoons butter chilled and diced
  • 1/4 cup sugar
  • 2 large eggs
  • 1 cup milk approx
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