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
Total TimePrep: 30 min. Bake: 15 min.
Makes1 dozen (3/4 cup compote)
- 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 zest
- 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 zest; 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.
Editor's NoteIf using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts1 scone with 1 tablespoon compote: 386 calories, 19g fat (11g saturated fat), 77mg cholesterol, 361mg sodium, 49g carbohydrate (23g sugars, 1g fiber), 7g protein.
Originally published as Ricotta Scones with Rhubarb Orange Filling in Country Woman April/May 2011
Follow along as we show you how to make these fantastic recipes from our archive.