Honey Scones With Rhubarb Compote Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HONEY SCONES WITH RHUBARB COMPOTE



Honey Scones with Rhubarb Compote image

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

Rhubarb compote:
200g (7 ounces) rhubarb, trimmed and cut into small pieces
50g (1/4 cup) granulated sugar
100ml (1/3 cup plus 5 tsp.) orange juice
Honey scones:
300g (2 1/3 cups) self-rising flour, plus extra for dusting
75g (about 5 1/4 tbsp) cold butter, cubed
25g (2 tbsp.) granulated sugar
2 tbsp honey, plus extra for glazing
125ml (1/2 cup) whole milk
Clotted cream, to serve
Special Equipment
6cm (2 1/3-inch) round pastry cutter

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.

HONEY SCONES



Honey Scones image

Skip the sugar and enjoy these scones sweetened naturally with local honey. They're even better the next day, so great to make in advance for brunch!

Provided by Goodie Godmother

Time 27m

Number Of Ingredients 7

2 cups all-purpose flour
1 tbsp baking powder
1/4 tsp kosher salt
7 tbsp unsalted butter, cut into 1 tbsp squares
3/4 c heavy cream
1 tsp vanilla extract
1/4 c honey

Steps:

  • Preheat the oven to 375 F
  • Mix the flour, salt, and baking powder in a large mixing bowl.
  • Using a pastry blender or two knives, cut in the butter until it's well incorporated and you have pea-sized chunks.
  • Combine the heavy cream, honey, and vanilla extract in a measuring cup and pour into the mixing bowl.
  • Stir with a wooden spoon until the mixture starts to come together into a ball.
  • Transfer the shaggy mess and any unincorporated dry bits to a very lightly floured large cutting board or work surface. Knead briefly until it just comes together and shape into approximately an 8x8" square.
  • Cut into 8 2x2" squares and, and then cut those into triangles. Transfer to your baking sheet.
  • Bake 8-12 minutes until cooked through with light golden edges.
  • Remove from the oven and allow to rest on the pan 10 minutes before transferring to a wire rack to cool, or serve warm.

STRAWBERRY-RHUBARB COMPOTE



Strawberry-Rhubarb Compote image

Strawberries and rhubarb make the perfect fruit pairing! This compote will liven up yogurt, oatmeal, scones, and ice cream and makes the most delicious topping for crepes! Try and find rhubarb stalks that are smaller in size as they are less tough.

Provided by France C

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h

Yield 16

Number Of Ingredients 4

2 cups chopped fresh strawberries
2 cups chopped rhubarb
⅓ cup brown sugar
⅛ teaspoon salt

Steps:

  • Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.
  • Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 20.3 mg, Sugar 5.6 g

RICOTTA SCONES WITH RHUBARB-ORANGE COMPOTE



Ricotta Scones with Rhubarb-Orange Compote image

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

Provided by Taste of Home

Time 45m

Yield 1 dozen (3/4 cup compote).

Number Of Ingredients 20

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
SCONES:
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
TOPPING:
2 tablespoons heavy whipping cream
2 tablespoons sugar
1/4 teaspoon ground cinnamon

Steps:

  • 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.

Nutrition Facts : Calories 386 calories, Fat 19g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 361mg sodium, Carbohydrate 49g carbohydrate (23g sugars, Fiber 1g fiber), Protein 7g protein.

RHUBARB COMPOTE



Rhubarb Compote image

Provided by Mary Cech

Categories     Sauce     Dessert     Low Fat     Quick & Easy     Lemon     Spring     Vegan     Rhubarb     Simmer     Bon Appétit     Fat Free     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 3

4 cups 1/2-inch pieces fresh rhubarb (from about 1 1/2 pounds)
1 1/2 cups sugar
2 tablespoons fresh lemon juice

Steps:

  • Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 7 minutes. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)

More about "honey scones with rhubarb compote recipes"

BUTTERMILK SCONES WITH CARDAMOM CREAM AND RHUBARB COMPOTE ...
buttermilk-scones-with-cardamom-cream-and-rhubarb-compote image
2014-03-31 Meanwhile, put all the rhubarb compote ingredients in a medium pan. Simmer gently, without stirring, for 10 minutes or until the rhubarb softens …
From deliciousmagazine.co.uk
5/5 (2)
Total Time 55 mins
Category Scone Recipes
Calories 140 per serving
  • In a food processor, pulse the butter, flour, icing sugar and baking powder with a pinch of salt (or rub between your fingertips in a bowl) until the mixture resembles fine breadcrumbs. Transfer to a mixing bowl, then mix in the buttermilk using a flat-edged knife or palette knife to make a wettish dough. Lightly flour the dough and shape into a disc, then loosely wrap in cling film and chill for 20 minutes.
  • Meanwhile, put all the rhubarb compote ingredients in a medium pan. Simmer gently, without stirring, for 10 minutes or until the rhubarb softens but still retains its shape. Strain off the syrup (see tip), then transfer the fruit to a bowl. Cool, then chill until needed.
  • Heat the oven to 190°C/fan170°C/gas 5 and line a baking sheet with baking paper. Turn out the chilled dough onto a lightly floured surface and gently roll to roughly 1.5cm thick, dusting with a little more flour if necessary. Using a lightly floured 5cm round cutter, cut 12 circles from the dough, then put them on the prepared baking sheet. Discard any trimmings. Lightly brush the tops of the scones with the whole milk or double cream to glaze, then bake in the oven for 10-15 minutes until risen and golden. Allow to cool slightly on a wire rack – you should be able to pull the scones apart easily with your fingers.
  • For the cardamom cream, mix the clotted cream and cardamom seeds in a mixing bowl. Slice or tear the scones in half, then top the base with a dollop of cardamom cream. Spoon a little of the chilled rhubarb compote onto the cream, then replace the scone tops and serve.


HONEY SCONES WITH RHUBARB COMPOTE - PINTEREST.COM
honey-scones-with-rhubarb-compote-pinterestcom image
Honey Scones with Rhubarb Compote recipe | Epicurious.com. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …
From pinterest.com


A SIMPLE RHUBARB COMPOTE AND TEN WAYS TO SERVE IT

From simplebites.net
Reviews 65
Published 2011-05-09
Estimated Reading Time 4 mins
  • Over Ice Cream or Frozen Yogourt. Literally dessert in sixty seconds. Serve while the compote is still warm for a delightful contrast of temperatures.
  • Layered with Custard, Yogourt, or Creme Anglaise. Spoon compote into a glass or bowl and top with warm custard – totally Jamie Oliver-style. Or for a special breakfast, layer yogourt and compote in a glass and top with chopped nuts.
  • Over Pavlova. Berries aren’t in season yet? Not to worry. Prepare Nigella’s Pavlova and replace the fresh berries with 1 ½ cups of rhubarb compote as a topping.
  • Rhubarb Fool. Chill compote thoroughly. Whip whole cream until stiff and sweeten slightly with honey. Fold compote and cream together ever so slightly.
  • Eton Mess with Rhubarb. Shattered meringues, a mound of whipped cream and rhubarb compote – layer all three in a tall glass or dessert dish and serve immediately, before the meringues have a chance to get soft.
  • Over Baked Oatmeal. Top of the morning to you! This Baked Strawberry Cream and Rhubarb Oatmeal from Diana looks like the perfect compliment to our rhubarb compote.
  • Rhubarb Bellini. Purée compote until smooth. Spoon several tablespoons into a tall glass and top up with chilled Prosecco or Champagne. Stir with a long spoon and serve.
  • Over Cake. Slices of pound cake or olive oil yogurt cake are elevated with a spoonful of rhubarb compote and a dollop of whipped cream. First toast the cake slices in a 350 degree oven until crispy for a wonderful contrast of textures.
  • Rhubarb Trifle. Layer Ladies Fingers or pound cake with custard and rhubarb compote in a glass bowl. Finish with whipped cream. Chill.
  • Rhubarb Shortcake. My Honey Whole Wheat Scones are the perfect base for a rhubarb shortcake. Follow directions in the post for strawberry shortcake, but replace berries with warm rhubarb compote.


RHUBARB AND ROSE BREAKFAST DROP SCONES - DELICIOUS. MAGAZINE
To make the compote, put the sliced rhubarb, 50g of the sugar, the dried rose petals and 2 tbsp water in a pan over a low-medium heat. Cook gently, stirring regularly, until the rhubarb …
From deliciousmagazine.co.uk
Estimated Reading Time 2 mins
  • To make the compote, put the sliced rhubarb, 50g of the sugar, the dried rose petals and 2 tbsp water in a pan over a low-medium heat. Cook gently, stirring regularly, until the rhubarb begins to break down but still holds a little shape and the compote has a syrupy consistency. Taste the rhubarb and syrup (let it cool first) and stir in extra sugar if needed. Leave to cool (see Make Ahead).
  • For the drop scones, slice the rhubarb in half lengthways. Split each piece again from top to bottom, then cut across these long lengths to give you pea-size cubes. Put the little rhubarb pieces in a bowl and add 1 tbsp of the sugar, the rose petals and the orange zest and juice, then muddle it (stir it roughly) around a bit.
  • Put the flour, baking powder, a pinch of salt and the remaining sugar in a medium bowl and mix well. Crack in the egg, pour in the milk, then trickle in the honey. Use a balloon whisk to beat the mixture well – you don’t want any lumps. Gently mix in the rhubarb and rose petals and any juices left in the bowl until thoroughly combined.
  • Melt the butter in a large nonstick frying pan over a medium– high heat. Then, one by one, add 4 large tbsp batter to the pan, one in each quarter. Turn the heat down to low-medium after 30 seconds, then cook for 1–2 minutes until the undersides are golden. Use a small spatula to flip each drop scone over, then cook for 1–2 minutes until that side is golden, too (adjusting the heat as before if need be).


10 BEST RHUBARB RECIPES TO TRY BEFORE SUMMER [CROSBY'S ...
2018-06-08 Sprinkle over 2 Tbsp. of sugar and bake for 5-10 minutes, until the rhubarb is tender. Remove and let cool. In a medium bowl combine the flour, cornmeal, baking powder, baking soda and salt. In a large bowl beat the butter and gradually add the sugar. Beat in the egg yolk then the molasses and honey or maple syrup.
From crosbys.com
Reviews 22
Category Cakes
Servings 12
Total Time 456026 hrs


THESE COZY SCONES ARE THE BEST BAKING PROJECT
2017-08-03 Stir together the currants and liqueur in a small bowl, cover with with plastic or a clean towel, and set aside to soak at room temperature. Preheat the oven to 400°F/200°C and line a sheet pan ...
From buzzfeed.com
Estimated Reading Time 4 mins


5 WAYS TO LOVE HONEY RASPBERRY RHUBARB COMPOTE
2017-05-08 Cover your ears (or eyes since you are reading?) rhubarb lovers. I’m about to make a confession you won’t like. Here goes…when I moved into our current home, I
From shannoncrocker.ca


10 BEST HONEY SCONES RECIPES | YUMMLY
The Best Honey Scones Recipes on Yummly | Honey Butter And Cinnamon Scones, {gluten Free} Cherry Almond Scones With Goat Cheese And Thyme, Breakfast Scones
From yummly.com


HONEY RHUBARB COMPOTE RECIPES
Make and share this Honey Roasted Rhubarb Compote recipe from Food.com. Provided by YummySmellsca. Categories Dessert. Time 1h10m. Yield 2 cups, 2 serving(s) Number Of Ingredients 5. Ingredients; 4 cups diced rhubarb: 3/4 cup orange juice: 2 tablespoons honey: 2 tablespoons raw sugar: 1 teaspoon vanilla (optional) Steps: Heat oven to 400°F. Combine …
From tfrecipes.com


HONEY SCONES WITH RHUBARB COMPOTE | RECIPE | COMPOTE ...
Nov 13, 2021 - 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.
From pinterest.com


HONEY SCONES WITH RHUBARB COMPOTE | MICHELLEINWASTATE ...
Honey Scones with Rhubarb Compote. epicurious.com MichelleInWAState. loading... X. Ingredients. Rhubarb compote: 200g (7 ounces) rhubarb, trimmed and cut into small pieces; 50g (1/4 cup) granulated sugar ; 100ml (1/3 cup plus 5 tsp.) orange juice; Honey scones: 300g (2 1/3 cups) self-rising flour, plus extra for dusting; 75g (about 5 1/4 tbsp) cold butter, cubed; 25g …
From copymethat.com


HONEY SCONES WITH RHUBARB COMPOTE | ANITA KRIELE | COPY ME ...
Honey Scones with Rhubarb Compote. epicurious.com Anita Kriele. Hi, I am Anita and I am from the Netherlands. I love bread baking and cheese making. My favorite cuisines are French and Asian. Most recipes are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate. loading... X. While visiting Scotland and Northern Ireland, I found that …
From copymethat.com


BAKE OFF RECIPE: HONEY SCONES WITH RHUBARB COMPOTE FROM ...
The store will not work correctly in the case when cookies are disabled.
From newbyteas.com


HONEY SCONES WITH RHUBARB COMPOTE | PUNCHFORK
200 g (7 ounces) rhubarb, trimmed and cut into small pieces; 50 g (1/4 cup) granulated sugar; 100 ml (1/3 cup plus 5 tsp) orange juice; 300 g (2 1/3 cups) self-rising flour, plus extra for dusting; 75 g (about 5 1/4 tbsp) cold butter, cubed; 25 g (2 tbsp) granulated sugar; 2 tbsp honey, plus extra for glazing; 125 ml (1/2 cup) whole milk; Clotted cream, to serve; 6 cm (2 1/3-inch) round …
From punchfork.com


RICOTTA SCONES WITH RHUBARB ORANGE COMPOTE RECIPES
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. …
From tfrecipes.com


RHUBARB RECIPES & MENU IDEAS | EPICURIOUS.COM
2021-04-07 45 Best Rhubarb Recipes to Try This Spring. Because rhubarb is so much more than a mere companion to strawberries. The Epicurious Editors 03.03.20. Honey Scones with Rhubarb Compote. This is a ...
From epicurious.com


BAKE OFF RECIPE: HONEY SCONES WITH RHUBARB COMPOTE FROM ...
Arrange the scones on the lined baking tray and brush the tops with a little extra honey. Then 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. Delicious! Crave: brilliantly indulgent recipes by Martha Collison (HarperCollins) £16.99 is out ...
From newbyteas.com


COURTNEY’S RHUBARB COMPOTE • A RAINBOW A DAY
2021-06-02 1 cup sugar or honey. 1/4 cup lemon juice. Creating the Magic! Finely dice rhubarb stalks; in a saucepan over medium-high heat, combine rhubarb and sugar/honey. Cook until the sugar dissolves, stirring constantly so the mixture does not burn (about 3 minutes). Reduce heat to medium and simmer until the mixture thickens to the consistency of jam ...
From arainbowaday.com


HONEY SCONES WITH RHUBARB COMPOTE - MASTERCOOK
2019-06-12 Honey Scones with Rhubarb Compote. Honey Scones with Rhubarb Compote. Date Added: 6/12/2019 Source: www.epicurious.com. Want to save this recipe? Save It! Share It! Share Recipe. Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 e-mail address: Message: Please enter a message. Public Recipe …
From mastercook.com


STRAWBERRY RHUBARB COMPOTE WITH HONEY - ALL INFORMATION ...
Strawberry Rhubarb Compote - Skinnytaste best www.skinnytaste.com. Strawberries, rhubarb and honey are simmered over gentle heat to create this simple compote.I love the combination of strawberry and rhubarb, it's one of my favorite pie fillings but it's also wonderful as a compote to eat for breakfast over Greek yogurt or crepes, or for dessert I love it warm...
From therecipes.info


23 SWEET & PUCKERY RHUBARB RECIPES FOR SPRING
19 hours ago Rhubarb is spring's biggest challenge and its best reward. On the heels of winter, its stalks emerge bitter and brittle, but no mind—with a bit …
From msn.com


Related Search