HONEY SCONES WITH RHUBARB COMPOTE
This is a simple scone with a bit of a makeover: glazed with sticky honey and generously smothered in clotted cream and tart rhubarb compote.
Provided by Martha Collison
Categories HarperCollins HarperCollins Bake Breakfast Bread Biscuit Honey Rhubarb Vegetarian
Yield Makes about 9 scones
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F/200°C/180°C fan/gas 6 and line a baking tray with baking parchment.
- Place the rhubarb in a saucepan with the sugar and orange juice. Simmer over a medium heat for about 10 minutes, stirring occasionally, until the rhubarb pieces have completely broken down and the mixture is thick and sticky. Spoon into a small jar or ramekin and leave to cool.
- To make the scones, place the flour in a large bowl and add the cubes of butter. Quickly rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and make a well in the centre.
- Pour the honey into the centre of the well, then gradually add the milk, stirring it into the mixture using a round-ended knife. A soft, rough dough will form. Tip the dough out on to a lightly floured worktop and knead very briefly to smooth out the dough. Over-handling the dough will make your scones tough and flat, so knead as little as possible.
- Gently roll the dough out to a thickness of around 3cm (1 inch). Cut into rounds using a 6cm (2 1/3-inch) pastry cutter, cutting straight down and not twisting, as twisting prevents the scones from rising properly. Very gently re-roll the remaining dough, taking care not to handle it too much, and punch out more scones-you should get 9 in total. Arrange the scones on the lined baking tray and brush the tops with a little extra honey.
- Bake for 12-15 minutes or until risen and golden brown. Serve warm from the oven, split in half, with big dollops of clotted cream and rhubarb compote.
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Danielle Goodman
[email protected]These scones are amazing! I love the way the honey and rhubarb flavors complement each other. I will definitely be making these again.
Mayu Roselo
[email protected]I've made these scones several times now, and they're always a hit! They're the perfect combination of sweet and tart.
Henry Nnamdi
[email protected]These scones are my new favorite breakfast treat! They're so light and fluffy, and the rhubarb compote is the perfect balance of tart and sweet.
Queen sky
[email protected]I love these scones! They're so easy to make and they always turn out perfect. The rhubarb compote is the perfect topping.
Anwar Saeed
[email protected]These scones were delicious! I made them for a bake sale and they were a big hit. I will definitely be making them again.
Aurangzaib Zaib
[email protected]I followed the recipe exactly and the scones turned out dry and crumbly. I'm not sure what went wrong.
Pig 10
[email protected]These scones were a bit dense for my taste, but the rhubarb compote was delicious. I might try making the scones again with a different recipe.
Mazhar Shah
[email protected]I'm not usually a fan of scones, but these honey scones with rhubarb compote were amazing! The scones were light and fluffy, and the compote was the perfect balance of tart and sweet. I will definitely be making these again.
Shane White
[email protected]These honey scones were so easy to make and they turned out perfectly! The rhubarb compote was a great addition and really made the scones special. I will definitely be making these again.
CASIVO FF
[email protected]I made these scones for a brunch party and they were a huge hit! Everyone loved them. The scones were so delicious and the rhubarb compote was the perfect topping. I will definitely be making these again.
Rawaildar Khan Saad
[email protected]I've tried many scone recipes, but this one is by far the best. The scones were so light and airy, and the rhubarb compote was the perfect complement. I'll definitely be making these again!
proy proy55
[email protected]These honey scones with rhubarb compote were an absolute delight! The scones were fluffy and flavorful, with a perfect balance of sweetness and tang. The rhubarb compote was the perfect topping, adding a tart and juicy burst of flavor. I will definit