Ricotta Scones with Rhubarb-Orange Compote Recipe

Ricotta Scones with Rhubarb-Orange Compote Recipe photo by Taste of Home

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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

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Ricotta Scones with Rhubarb-Orange Compote Recipe

Prep: 30 min. Bake: 15 min.

Yield: 12 Servings

30 15 45

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 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

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 peel; 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. Yield: 1 dozen (3/4 cup compote).

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