Ricotta Scones with Rhubarb-Orange Compote Recipe

By ldelmas

Ingredients

• SCONES:
• 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 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

Details

Servings 12
Preparation time 30mins
Cooking time 45mins
Adapted from tasteofhome.com

Preparation

Step 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.

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).