RICOTTA SCONES WITH RHUBARB-ORANGE COMPOTE
Eaten warm with a dollop of fruit compote, these scones are a little piece of heaven. If serving to guests, be prepared to share the recipe. -Marilyn Rodriguez, Fairbanks, Alaska
Provided by Taste of Home
Time 45m
Yield 1 dozen (3/4 cup compote).
Number Of Ingredients 20
Steps:
- In a small saucepan, combine the sugar, cornstarch and orange juice until smooth. Stir in rhubarb and orange. Bring to a boil; cook and stir until thickened and rhubarb is tender. Remove from the heat; cool., In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine the egg, cream, cheese and orange zest; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times., Divide dough in half; pat each into a 7-in. circle. Cut each into six wedges. Separate wedges and place on a greased baking sheet. Brush with cream; sprinkle with sugar and cinnamon. Bake at 375° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm with compote.
Nutrition Facts : Calories 386 calories, Fat 19g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 361mg sodium, Carbohydrate 49g carbohydrate (23g sugars, Fiber 1g fiber), Protein 7g protein.
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[email protected]These scones were amazing! The ricotta made them so moist and flavorful, and the rhubarb-orange compote was the perfect topping. I'll definitely be making these again soon.
Kristie Harris
[email protected]I found the scones to be a bit too sweet, but the compote was perfect. I'll definitely be making the compote again, but I'll probably use a different scone recipe next time.
Prakash Khatri
[email protected]These scones were a bit too dry for my taste, but the compote was delicious. I think I'll try adding some more butter to the scones next time, or maybe even some sour cream.
Albana Poka
[email protected]I've made these scones several times now and they're always a hit. They're the perfect breakfast or snack, and they're also great for parties. I love the combination of ricotta and rhubarb, and the compote is always a perfect addition.
Amit Chauhan
[email protected]These scones were delicious! The ricotta made them so moist and flavorful, and the rhubarb-orange compote was the perfect topping. I'll definitely be making these again.
Bweeze Frank
[email protected]I'm not a big fan of rhubarb, but I loved these scones! The ricotta made them extra moist and tender, and the orange zest added a nice flavor. I'll definitely be making these again.
Pasand Alee
[email protected]These scones were easy to make and turned out great! I used fresh rhubarb from my garden and it was perfect. The compote was also very easy to make and added a nice touch of sweetness to the scones.
Subge Subge
[email protected]I found the scones to be a bit too sweet, but the compote was perfect. I'll definitely be making the compote again, but I'll probably use a different scone recipe next time.
Joard Kaja
[email protected]These scones were a bit dry for my taste, but the compote was delicious. I think I'll try adding some more butter to the scones next time.
Oladipupo Kehinde
[email protected]I've made these scones several times now and they're always a hit. They're the perfect breakfast or snack, and they're also great for parties.
Charlee Burke
[email protected]These scones were easy to make and turned out perfectly. I used frozen rhubarb and it worked great. The compote was also very easy to make and added a nice touch of sweetness to the scones.
Ms Mobassara
[email protected]I'm not usually a fan of scones, but these were really good. The ricotta made them extra moist and tender, and the rhubarb-orange compote was delicious.
Ameerah Jacobs
[email protected]I love the combination of ricotta and rhubarb in these scones. They're moist and flavorful, and the compote adds a nice pop of sweetness.
Oluwanifemi Ezekiel
[email protected]These scones were a hit at my brunch party! The rhubarb-orange compote was the perfect sweet and tart complement to the ricotta scones. I'll definitely be making these again.