HONEY SCONES WITH RHUBARB COMPOTE
This is a simple scone with a bit of a makeover: glazed with sticky honey and generously smothered in clotted cream and tart rhubarb compote.
Provided by Martha Collison
Categories HarperCollins HarperCollins Bake Breakfast Bread Biscuit Honey Rhubarb Vegetarian
Yield Makes about 9 scones
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F/200°C/180°C fan/gas 6 and line a baking tray with baking parchment.
- Place the rhubarb in a saucepan with the sugar and orange juice. Simmer over a medium heat for about 10 minutes, stirring occasionally, until the rhubarb pieces have completely broken down and the mixture is thick and sticky. Spoon into a small jar or ramekin and leave to cool.
- To make the scones, place the flour in a large bowl and add the cubes of butter. Quickly rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and make a well in the centre.
- Pour the honey into the centre of the well, then gradually add the milk, stirring it into the mixture using a round-ended knife. A soft, rough dough will form. Tip the dough out on to a lightly floured worktop and knead very briefly to smooth out the dough. Over-handling the dough will make your scones tough and flat, so knead as little as possible.
- Gently roll the dough out to a thickness of around 3cm (1 inch). Cut into rounds using a 6cm (2 1/3-inch) pastry cutter, cutting straight down and not twisting, as twisting prevents the scones from rising properly. Very gently re-roll the remaining dough, taking care not to handle it too much, and punch out more scones-you should get 9 in total. Arrange the scones on the lined baking tray and brush the tops with a little extra honey.
- Bake for 12-15 minutes or until risen and golden brown. Serve warm from the oven, split in half, with big dollops of clotted cream and rhubarb compote.
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Wohedulla Ali26
[email protected]I made these scones for my family and they loved them. They're the perfect breakfast treat.
Hdh Shsh
[email protected]These scones were a bit too sweet for my taste, but they were still good.
Dustin Kirkland
[email protected]I've never been a fan of scones, but these were really good. The rhubarb compote was the perfect touch.
Shahid
[email protected]These scones were so easy to make and they turned out so well. I'll definitely be making them again.
Annie Boesak
[email protected]I'm not a big fan of rhubarb, but I loved these scones. The honey flavor really shines through.
Tania Tk
[email protected]I made these scones for a brunch party and they were a huge hit. Everyone loved them!
Rahat Lateef
[email protected]These scones were amazing! I've never had scones before but I will definitely be making these again.
Abdall Xasan
[email protected]I followed the recipe exactly but my scones didn't turn out as light and fluffy as I expected. They were still tasty, but not as good as I hoped.
Rasel Sani
[email protected]These scones were a bit too dry for my taste, but the rhubarb compote was excellent.
Afridibilal Afridibilal333
[email protected]I've made these scones several times now and they are always a hit. They're perfect for breakfast, brunch, or dessert.
Shahinur Chowdhury
[email protected]Easy to make and so tasty! I used frozen rhubarb and it worked great. The scones were gone in minutes.
Yogen Gurung
[email protected]Delicious! The scones were light and fluffy, and the rhubarb compote was the perfect balance of tart and sweet. I will definitely be making these again.
Mukhtaar Ali
[email protected]These scones were a delightful treat! The tangy rhubarb compote perfectly complemented the sweet honey scones. I followed the recipe exactly and they turned out perfectly.