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Honey Scones with Rhubarb Compote

Buzz Savories local honey scores in the recipe for Honey Scones. The delicate flavors of clover and wild flowers are show cased in the scone. The bright pink rhubarb compote accents the presentation and the flavor.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Buzz Savories Honey,
Prep Time 25 minutes
Servings 8 scones

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

Ingredients

  • 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

Instructions

  • 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.