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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
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 scone with 1 tablespoon compote equals 386 calories, 19 g fat (11 g saturated fat), 77 mg cholesterol, 361 mg sodium, 49 g carbohydrate, 1 g fiber, 7 g protein.
Originally published as Ricotta Scones with Rhubarb-Orange Compote in Country Woman April/May 2011, p43
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