Ricotta Scones with Rhubarb-Orange Compote Recipe

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

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5 1 1
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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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

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 large 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.
Originally published as Ricotta Scones with Rhubarb-Orange Compote in Country Woman April/May 2011, p43

Nutritional Facts

1 scone with 1 tablespoon compote: 386 calories, 19g fat (11g saturated fat), 77mg cholesterol, 361mg sodium, 49g carbohydrate (23g sugars, 1g fiber), 7g protein.

  • 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 large 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
  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).
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.
Originally published as Ricotta Scones with Rhubarb-Orange Compote in Country Woman April/May 2011, p43

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ferndale52 User ID: 4154455 225387
Reviewed Apr. 25, 2015

"easy to make, nice creamy texture, moist"

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