"Fluffy scones topped with sweet-tart rhubarb compote.".
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Nutrition per Serving
Ingredients
Estimated total cost: €19.38 · €3.23/serving
- 200g (7 ounces) vibrant ruby red rhubarb, trimmed and sliced into petite chunks (blanch in boiling water for 1 minute to soften slightly)Est. price €2.50–€3.75
- 50g (1/4 cup) fine granulated sugar (reserve a pinch for sprinkling on top before baking)Est. price €0.05–€0.15
- 100ml (1/3 cup plus 5 tsp) freshly squeezed orange juice (strain through a fine-mesh sieve to remove any pulp)Est. price €2.50–€3.75
- 300g (2 1/3 cups) high-quality self-rising flour, with a bit extra for flouring the work surface (sift the flour for a lighter texture)Est. price €2.00–€3.00
- 75g (about 5 1/4 tbsp) cold European-style butter, cut into small cubes (freeze butter for 15 minutes before using for flakier scones)Est. price €9.50–€19.00
- 25g (2 tbsp) granulated sugar (use demerara sugar for a caramel-like crunch)Est. price €0.60–€1.80
- 2 tbsp golden honey, plus more for a shiny glaze (warm honey slightly for easier brushing)Est. price €0.60–€1.20
- 125ml (1/2 cup) rich whole milk (bring milk to room temperature for a more even dough)Est. price €0.13–€0.25
- Clotted cream, for serving (lightly whip the clotted cream for a velvety texture)Est. price €1.50–€3.00
- 6cm (2 1/3-inch) circular pastry cutter (dip cutter in flour before each use to prevent sticking)Est. price €0.00–€0.00
Steps
- 1Begin by preheating the oven to 400°F/200°C/180°C fan/gas 6. Then, prepare a baking tray by lining it with parchment paper.
- 2In a saucepan, combine the rhubarb with sugar and orange juice. Cook over medium heat for approximately 10 minutes, stirring occasionally. Continue cooking until the rhubarb breaks down completely and the mixture thickens to a sticky consistency. Transfer the cooked mixture into a small jar or ramekin and allow it to cool before serving.
Cultural note
Scones are a traditional British baked good often associated with afternoon tea. Rhubarb, while originally from China, gained popularity in Europe and is commonly used in desserts like compotes and pies.
Seasonal note
Rhubarb is typically in season during the spring months, making it ideal for making this dish in the early to late spring. Freshly harvested rhubarb will be more flavorful and vibrant.
Health note
These fluffy scones with rhubarb compote provide a good source of fiber and vitamin C from the rhubarb. However, they are high in calories, fat, and sugar, so should be enjoyed in moderation.
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