Ricotta Scones with Rhubarb-Orange Compote |
|
 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
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 Ingredients:
3/4 cup sugar |
2 tablespoons cornstarch |
1/2 cup orange juice |
1 cup finely chopped fresh or frozen rhubarb, thawed |
1/2 small navel orange, peeled and pureed |
scones: |
3 cups king arthur unbleached all-purpose flour |
1/3 cup sugar |
2 teaspoons baking powder |
3/4 teaspoon salt |
1/2 teaspoon baking soda |
1/2 cup cold butter |
1 egg, beaten |
1 cup heavy whipping cream |
1 cup ricotta cheese |
2 teaspoons grated orange peel |
topping: |
2 tablespoons heavy whipping cream |
2 tablespoons sugar |
1/4 teaspoon ground cinnamon |
Directions:
1. 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.
2. 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 peel; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times.
3. 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. Yield: 1 dozen (3/4 cup compote).
|
|