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Ricotta Scones with Rhubarb-Orange Compote

 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
12 ServingsPrep: 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 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

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Ricotta Scones with Rhubarb-Orange Compote (continued)

Directions (continued)

  • 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).
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.