Honey Scones with Rhubarb Compote
Buzz Savories Honey Scones with a Rhubarb Compote
When the lilacs bloom and the robins nest, I prepare to celebrate Mother’s Day with a favorite recipe for Honey Scones with a Rhubarb Compote.
Like a nature-made spring tonic, my body welcomes the Vitamin C, Calcium, and Magnesium that rhubarb brings to the table.
Where do I pull rhubarb (rhubarb is pulled vs. picked), you may ask? I live in a village of 5,000 population. Homes are built in a block design. Houses face the street on every block and an alley is plotted behind the houses and between the avenues. Garbage pick-up, telephone poles and fences line the alleyways, as well as, bushy plants – rhubarb, milkweed, hollyhocks – plants most often listed as undesirable in the impeccable green landscapes surrounding the homes.
I pull my rhubarb fresh from an old/mature rhubarb plant that grows in the alley behind my neighbor’s house. I pull the rhubarb stalks with her permission. The more stalks I pull, the more rhubarb grows from this majestic plant.
The scone recipe is derived from a book published in Great Britain and, a reader will note, the mixing method differs from the usual American technique, adding a bit of fun to the mixing/making of the scones.
A pleasant honey flavor lingers in every bite of scone. The honey flavor is a consideration here; therefore, buy a local honey.
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Honey Scones with Rhubarb Compote
Equipment
- 1 2 1/3 inch round pastry cutter (approximately)_ Use a jar or drinking glass to cut the scones
- 1 baking sheet lined with parchment paper
What You'll Need:
- 2 ½ cup rhubarb trimmed and cut into 1/2 inch pieces
- ¼ cup sugar
- 2 Tb water
Honey Scones
- 1 ⅓ cup self-rising flour
- 5 ½ Tb cold butter, cubed
- ¼ tsp. salt
- 1 Tb sugar
- 2 Tb honey
- ½ cup milk
- whipped cream, to serve
How To Prepare:
- Step 1: preheat oven to 400 Degrees Fahrenhart
- Step 2: Place rhubarb in pan or in glass bowl with suger and water. Cook for 6-7 minutes in micro-wave or simmer on the stove for about 10 minutres until rhubarb pieces have completely broken down and the mixture is thick and sticky. Spoon into a small jar or ramekin and leave to cool.
- Step 3: 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 (or a pastry cutter) until the mixture resembles fine bread crumbs. Stir in salt and sugar and make a well in the center.
- Step 4: Pour the honey into the center 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 gently to smooth out the dough. Over-handling the dough will make your scones tough and flat so knead as little as possible. (i tried using a butter knife instead of a spoon to mix the dough, and to my surprise, it works).
- Step 5: Gently roll the dough out to a thickbess of around 1 inch. Cut into rounds using a 2 1/3 or 2 1/2 inch pastry cutter (or jar/drinking glass top). Cut straight down, no twisting as twisting prevents scones fron rising properly. Very gently re-roll the remaining dough, taking care not to handle it too much, and punch out more scones - should have 8 or 9 in total.
- Arrange the scones on a baking sheet lined with parchment paper .Brush the tops with extra honey.
- Bake for 12-15 minutes until risen and golden-brown. Serve warm from the oven split in half, with big dollops of whipped cream and rhubarb compote.
