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
Featured In: 19 Easter Bread Recipes
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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 large egg, beaten
- 1 cup heavy whipping cream
- 1 cup ricotta cheese
- 2 teaspoons grated orange peel
- 2 tablespoons heavy whipping cream
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 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).
Originally published as Ricotta Scones with Rhubarb-Orange Compote in Country Woman April/May 2011, p43
Reviews forRicotta Scones with Rhubarb-Orange Compote
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Apr. 25, 2015
"easy to make, nice creamy texture, moist"