Rhubarb crumble scones

Freeze 170g butter for 1 hour. Preheat the oven to 180ºC, gas mark 4, and line a baking tray with baking parchment. Cut the rhubarb into 2cm chunks, halving thicker stems lengthways for uniform pieces, then put in a roasting tin and add 75g sugar. Set aside to macerate for about 10 minutes. Roast for 8-10 minutes, until the fruit is just tender and has released some of its juices. Allow to cool completely. Meanwhile, to make the crumble, combine all the dry ingredients in a bowl with a pinch of salt, then rub in the butter. Chill until ready to use.

In a bowl, mix the remaining 80g sugar, the flours, salt and baking powder. Grate the frozen butter into the dry ingredients, tossing it through lightly with your hands. In a jug, mix the milk, buttermilk and any rhubarb liquid. Pour ¾ of the mixture into the bowl and gently but quickly mix into a very shaggy dough. If it feels dry, sprinkle in the remaining liquid until the dough has no dry patches and feels a little sticky. Cover and chill for 20 minutes.

Line a baking tray with baking parchment. Turn the dough out onto a lightly floured surface and divide in 2. Using a rolling pin, roll out each piece into a square roughly 20x20cm. Scatter over ½ of the rhubarb pieces, then stack the squares on top of each other. Roll the rolling pin over the stacks to slightly squash together. Scatter over the remaining rhubarb pieces, pressing gently into the dough to secure them. Make sure your dough is nicely squared off. Use a serrated knife to divide the dough into 12. Arrange on the lined tray. Brush the tops with buttermilk and generously sprinkle with the crumble. Bake for 25-30 minutes, until golden and risen. Leave to cool (or enjoy while still warm), then split open and slather in salted butter, if liked.