Best 3 Ricotta Scones With Rhubarb Orange Compote Recipes
Indulge in the delectable flavors of ricotta scones, complemented by a vibrant rhubarb-orange compote. These scones are a delightful fusion of sweet and tangy, with a tender crumb and a golden-brown crust. The ricotta cheese adds a velvety richness to the scones, while the rhubarb and orange compote provides a burst of fruity freshness. This article offers two enticing recipes: one for the ricotta scones and another for the rhubarb-orange compote.
Ricotta Scones Recipe:
- Flour, sugar, baking powder, salt, and butter are combined to create a flaky base.
- Ricotta cheese and buttermilk lend a moist and tender texture to the scones.
- Grated orange zest adds a subtle citrus flavor.
- Scones are brushed with milk and sprinkled with sparkling sugar before baking.
Rhubarb-Orange Compote Recipe:
- Fresh rhubarb and orange zest are simmered with sugar and water until thickened.
- The compote retains the vibrant flavors and colors of the rhubarb and orange.
- Ground cinnamon and nutmeg add warmth and depth to the compote.
- Serve the compote warm or at room temperature over the ricotta scones.
These ricotta scones with rhubarb-orange compote are perfect for breakfast, brunch, or afternoon tea. They are easy to make and can be enjoyed by people of all ages. So gather your ingredients and let's begin this culinary journey!
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.
FRESH RICOTTA WITH RHUBARB, GINGER AND CARDAMOM
Inspired by the Mediterranean treat of fresh ricotta drizzled with regional honey, this really is one the simplest and best desserts imaginable. The main challenge is to find good fresh ricotta. You want the kind that is delicate and custardlike, so avoid the commercial, grainy supermarket kind. You can, of course, make your own, though if you find fresh ricotta sold in little plastic basket molds, it makes a lovely presentation, unmolded onto a plate, cut into wedges at the table and served with a refreshing rhubarb sauce. You'll have plenty of the sauce left over: Save it for spooning over plain yogurt, ice cream or pound cake.
Provided by David Tanis
Categories easy, parfaits and trifles, dessert
Time 20m
Yield 6 servings, plus extra sauce
Number Of Ingredients 6
Steps:
- Put sugar, ginger, cardamom and 1 cup water in a nonreactive saucepan or skillet, and bring to a boil over medium-high heat. Turn heat to low and let syrup simmer for 5 minutes. Do not strain.
- Add rhubarb and stir to incorporate syrup, then continue to simmer for another 5 minutes or so. Set aside and let cool. (The rhubarb syrup can be made a day or two in advance, and becomes more intense.)
- Serve a large spoonful or wedge of ricotta on a small plate. Spoon at least 2 tablespoons of rhubarb sauce over the cheese. Garnish with pine nuts or pistachio, if using.
ORANGE RHUBARB COMPOTE
such a wonderful springtime treat, and part of my favorite breakfast when served on top of greek yogurt. Also would be amazing on pancakes. It is also wonderful on toast, or for dessert with vanilla ice cream... or just whipped cream!
Provided by lornaloo
Categories < 30 Mins
Time 25m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 5
Steps:
- trim the rhubarb of it's ends and split each stalk down the middle. Chop the rhubarb into 1 centimeter chunks.
- In a large bowl, toss the rhubarb with the sugar, orange liquor, and orange zest.
- In a medium-heavy bottomed pan over medium heat, melt your butter. when the butter melts, add the sugar coated rhubarb. cook over medium heat, undisturbed, for 2 minutes. when rhubarb has started to release juices, gently stir.
- continue cooking over medium heat until all the juices release from the rhubarb, and it begins to slightly thicken, or about 15 minutes. The compote will be thick, and the rhubarb slightly tender.
Nutrition Facts : Calories 58.8, Fat 1.5, SaturatedFat 0.9, Cholesterol 3.8, Sodium 11.4, Carbohydrate 11.6, Fiber 0.7, Sugar 10.4, Protein 0.3
Tips:
- Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling.
- Use Cold Butter: Cold butter creates flaky layers in the scones. If you use melted butter, the scones will be more dense.
- Don't Overwork the Dough: Overworking the dough will make the scones tough. Mix the ingredients just until they come together.
- Chill the Dough: Chilling the dough before baking helps the scones hold their shape and rise properly.
- Bake the Scones Until Golden Brown: The scones are done baking when they are golden brown on top. A toothpick inserted into the center should come out clean.
Conclusion:
Ricotta scones with rhubarb-orange compote are a delicious and easy-to-make breakfast or brunch treat. The scones are light and flaky, with a slightly tangy flavor from the ricotta cheese. The rhubarb-orange compote is the perfect complement to the scones, with its sweet and tart flavor. These scones are sure to be a hit with your family and friends.
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