HONEY SCONES
Skip the sugar and enjoy these scones sweetened naturally with local honey. They're even better the next day, so great to make in advance for brunch!
Provided by Goodie Godmother
Time 27m
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 F
- Mix the flour, salt, and baking powder in a large mixing bowl.
- Using a pastry blender or two knives, cut in the butter until it's well incorporated and you have pea-sized chunks.
- Combine the heavy cream, honey, and vanilla extract in a measuring cup and pour into the mixing bowl.
- Stir with a wooden spoon until the mixture starts to come together into a ball.
- Transfer the shaggy mess and any unincorporated dry bits to a very lightly floured large cutting board or work surface. Knead briefly until it just comes together and shape into approximately an 8x8" square.
- Cut into 8 2x2" squares and, and then cut those into triangles. Transfer to your baking sheet.
- Bake 8-12 minutes until cooked through with light golden edges.
- Remove from the oven and allow to rest on the pan 10 minutes before transferring to a wire rack to cool, or serve warm.
RHUBARB COMPOTE
Provided by Mary Cech
Categories Sauce Dessert Low Fat Quick & Easy Lemon Spring Vegan Rhubarb Simmer Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 3
Steps:
- Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 7 minutes. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
RHUBARB & CUSTARD SCONES
These delicious scones feature one of Britain's best-loved flavour combinations: rhubarb and custard. Serve with clotted cream for an enjoyable afternoon tea in the garden
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 42m
Yield Makes 6
Number Of Ingredients 13
Steps:
- Mix the flour, custard powder, ¼ tsp fine salt, the baking powder and sugar together in a large bowl. Rub the butter into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs.
- Gradually mix in the milk using your hands until you have a smooth dough - you may not need it all. Gently roll the dough out on a lightly floured surface to a 2cm thickness. Transfer to a baking tray lined with baking parchment, cover and chill for 30 mins to firm up, or up to 1 hr if you want to get ahead.
- Meanwhile, make the rhubarb compote. Tip all the ingredients into a large saucepan along with 2 tbsp water (omit the water if you're using frozen rhubarb). Simmer over a medium heat for 10-15 mins, stirring occasionally until the rhubarb has softened and is almost collapsing, and the mixture has thickened. If you're using frozen rhubarb, you may like to stir in a drop of red food colouring to enhance the pink colour. Transfer the compote to a bowl and leave to cool completely.
- Heat the oven to 220C/200C fan/gas 7 and remove the dough from the fridge. Line a baking tray with baking parchment. Stamp out three or four scones from the dough using a 7cm round biscuit cutter (see tip below). Arrange the scones on the prepared tray, leaving a 2cm gap between each.
- Roll the remaining dough out again as in step two, then stamp out as many scones as you can (you should get about six in total). Transfer these to the tray as well, then brush all the scones with the beaten egg (see tip below). Bake for 10-12 mins until the tops are golden brown, then leave to cool completely on the tray. Serve with the rhubarb compote and clotted cream. Best eaten the day they're made.
Nutrition Facts : Calories 465 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
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.
HONEY RHUBARB COMPOTE
Make and share this Honey Rhubarb Compote recipe from Food.com.
Provided by dicentra
Categories Fruit
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve honey in water in large saucepan.
- Bring to a boil over medium high heat. Add rhubarb. Reduce heat to low.
- Simmer, uncovered, 15-25 minutes or until rhubarb is tender but still intact.
- Stir in vanilla.
- Combine cornstarch and cold water. Mix well. Gradually add to rhubarb; cook and stir until the mixture comes to a boil.
- Reduce heat and simmer 3-5 minutes or until mixture thickens.
- Pour into a serving bowl and refrigerate until cold.
Nutrition Facts : Calories 142.8, Fat 0.2, Sodium 6, Carbohydrate 37.2, Fiber 1.6, Sugar 31.9, Protein 0.8
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A SIMPLE RHUBARB COMPOTE AND TEN WAYS TO SERVE IT
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Reviews 65Published May 9, 2011Estimated Reading Time 4 mins
- Over Ice Cream or Frozen Yogourt. Literally dessert in sixty seconds. Serve while the compote is still warm for a delightful contrast of temperatures.
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