Method

• Preheat the oven to 180 degrees Celsius and line a baking tray
• Sieve the flour, sugar, salt, baking powder and baking soda into a large bowl
• Add the cubed butter and rub the butter into the dry ingredients using your fingers until it becomes a wet crumb consistency
• Add in the grated pear and butter milk and stir to combine
• Add in the cubed rhubarb and fold through the scone mix
• Flour your work surface, knead the scone mix lightly and briefly then mold the scone mix into a circle and flour the top
• Cut the mix in half and then into 4 triangle slices
• Place on the lined baking tray and brush with a little buttermilk and sprinkle with a little sugar
• Bake in the oven for 20 minutes
• Enjoy!