Rhubarb, ginger and vanilla scone ring

Makes 10

400g rhubarb, trimmed and cut into 6cm pieces 60g stem ginger, thinly sliced 2 tbsp vanilla bean paste 260g self-raising flour, plus extra for dusting 50g chilled unsalted butter, cubed 2 tbsp caster sugar 100ml milk, plus extra for brushing Preheat the oven to 200°C/gas mark 6. Place the rhubarb pieces on an oven tray lined with baking paper. Bake for 15 mins, then allow to cool. Drain any excess water from the cooked rhubarb. Turn the oven up to 220°C/gas mark 7. Sieve the flour into a large bowl, then add the butter and rub it into the flour by pinching it together swiftly using fingers and thumbs. Stir in the sugar with a wooden spoon. Measure out the milk in a jug, then stir in the vanilla paste until combined. Add the milk and vanilla to the dry mixture and bring together into a dough. Add the ginger and baked rhubarb, and mix together. Use the hands to bring all the ingredients together into a dough and knead for 2 mins. On a clean surface dusted with flour, roll out the dough to approximately 2cm thick. Using a 6cm fluted cookie cutter, cut out as many scones as possible. Place them side by side around the inner edge of a 25cm round tart tin dusted liberally with flour, to start forming a circle. Roll out the remaining dough again and repeat the process until there is little or no dough left and the scone circle is complete. Brush with milk and bake for 15-20 mins until golden and fluffy. Allow the scone ring to cool slightly on the tray, then transfer to a cooling tray to cool completely.