RHUBARB SCONES
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add rhubarb; toss to coat., In another bowl, whisk cream, milk and vanilla; stir into crumb mixture just until moistened., Turn onto a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6-in. circles. Cut each into 8 wedges. Place wedges on parchment-lined baking sheets; sprinkle with coarse sugar. Bake 18-22 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 166 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 155mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
EASY RHUBARB SCONES
These easy Rhubarb Scones are a simple recipe that only require 5 ingredients and 30 minutes, for a delicious dessert or treat with the tart flavor of fresh rhubarb.
Provided by The Creative Bite
Categories Breads
Time 30m
Number Of Ingredients 11
Steps:
- Preheat your oven to 400°.
- Mix flour, sugar, baking powder and salt in a large bowl. Stir in diced rhubarb.
- Add the cream and stir just until dough forms. Knead gently in the bowl just until the dough holds together.
- Form the dough into a 10 inch diameter circle, 3/4 inch thick, on a lightly greased cookie sheet. Cut the dough into 8 wedges and spread scones 2 inches apart from one another.
- Sprinkle the scones with 1 Tablespoon sugar.
- Bake scones at 400° until very light golden brown, approximately 20-25 minutes. (Do NOT over bake or they will dry out!)
- Brush with melted butter and serve warm.
- Srore leftovers at room temperature in an airtight container for up to 3 days.
- Mix all the ingredients in a small bowl and whisk until smooth.
- Drizzle over the scones once they are cooled.
Nutrition Facts : Calories 390 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 362 milligrams sodium, Sugar 26 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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.
RHUBARB CRISP
A satisfying dessert. You can substitute apples for the rhubarb. Either is great with a scoop of ice cream!
Provided by GILLETTE
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 45m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish.
- In a large bowl, combine rhubarb, sugar, oats, 1 teaspoon flour, cinnamon and brown sugar. Stir until well combined and pour into prepared baking dish.
- In small bowl, stir together 3/4 cup flour, baking soda and salt. Blend in margarine until all flour is incorporated. Sprinkle over rhubarb mixture.
- Bake 30 minutes, or until rhubarb is tender.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 65.9 g, Fat 7.2 g, Fiber 1.9 g, Protein 2.3 g, SaturatedFat 1.3 g, Sodium 283.2 mg, Sugar 51.8 g
NATURALLY SWEETENED STRAWBERRY RHUBARB COMPOTE
We include only the good stuff in this naturally sweetened strawberry rhubarb compote. The fresh strawberries balance out the sourness of the rhubarb, the orange juice adds a nice zestiness and a touch of honey rounds out the whole flavor profile to give you a sweet, tart experience that pops in your mouth.
Provided by Donna
Categories Snack
Time 15m
Number Of Ingredients 6
Steps:
- In a small saucepan add the rhubarb, strawberries, orange juice, water, honey, and sea salt. Cover and allow to come to a boil. Reduce to a simmer, remove lid and and allow to simmer for 10 minutes. At this point most of the fruit should have broken down, remove from heat.
- Using a potato masher, mash the fruit and make the compote smoother.
- Taste and add more honey if needed.
- Allow to cool for 10 minutes (the compote will thicken as it cools), then transfer the compote to a glass jar with a lid. Cool, uncovered at room temperature until it's no longer hot. Pop on the lid and transfer to the fridge to chill for at least 4 to 6 hours before using. See notes for serving suggestions.
Nutrition Facts : Calories 43 kcal, Carbohydrate 11 g, Sodium 1 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
STRAWBERRY-RHUBARB COMPOTE
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
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
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
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 PANCAKES
Sugar and lemon is good - but put in a bit more effort and wow your pancake party guests
Provided by Good Food team
Categories Dessert, Dinner, Treat
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 140C/fan 120C/gas 1. Put the rhubarb pieces into a bowl and add the sugar, honey, a squeeze of lemon juice and 3 tbsp water. Mix well, then lay the pieces flat in a roasting tray. Split the vanilla pods in half, then scrape out the seeds and reserve for the vanilla crème fraîche. Add the vanilla pods to the rhubarb, then bake in the oven for 30 mins.
- Meanwhile, stir the vanilla seeds and icing sugar into the crème fraîche. When the rhubarb is cooked, drain the juices into a pan, then boil to thicken slightly. Mix the rhubarb with the stem ginger and juices, then spoon over pancakes. Top with a spoonful of vanilla crème fraîche and a sprinkling of lemon zest.
- Serve with our easiest ever pancakes. For recipe see 'Goes well with' above.
Nutrition Facts : Calories 343 calories, Fat 20 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium
CINNAMON-HONEY SCONES
This is one of my favorite recipes from my childhood. I always loved to get my hands messy with this one!
Provided by anonymous
Categories Scones
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix flour, baking powder and cinnamon in a medium sized mixing bowl.
- Add room temperature butter and work it in with your hands until mixture is crumbly.
- Add honey, milk and egg. Mix only until combined.
- Drop evenly spaced heaping spoonfuls onto a cookie sheet lined with aluminum foil.
- Bake at 450 degrees F for 15 minutes or until golden brown.
Nutrition Facts : Calories 271.3, Fat 13.4, SaturatedFat 8.1, Cholesterol 68.6, Sodium 195.1, Carbohydrate 32.1, Fiber 1.1, Sugar 3, Protein 5.6
RHUBARB COMPOTE
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
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.)
STRAWBERRY RHUBARB SCONES
Buttery, flaky and lightly sweet, these strawberry rhubarb scones are perfect for breakfast or with afternoon tea.
Provided by Deanna
Categories Biscuits & Muffins
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees
- Place flour, baking powder, salt and butter in a food processor and pulse until the mixutre resembles course crumbs. You can also use a pastry blender to cut the butter into the dry ingredients if you don't have a food processor.
- Transfer the flour mixture to a large bowl and stir in the sugar, rhubarb and strawberries
- Add the milk and stir just until combined. If it feels too dry you can add an extra tablespoon of milk at a time. The dough should feel a bit sticky when you turn it onto the counter.
- Dump the dough onto a well floured counter top, then dust the top of the dough generously with flour.
- Bring the mixture together with your hands and flatten out to a 10 inch circle. If it is sticky as you flatten it you can dust with a bit more flour.
- With a sharp knife, cut the dough into 8 wedges, then transfer to a parchement lined baking sheet. If you don't have parchement paper, a baking sheet sprayed with non-stick spray will work as well.
- In a small bowl, whisk egg and water and brush on top of the scones
- Bake for approximately 20 minutes until scones are golden brown then remove from the oven and transfer to a cooling rack.
- When scones are almost cool, drizzle with icing and serve
Nutrition Facts : ServingSize 1 Scone, Calories 368 kcal, Carbohydrate 56 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 57 mg, Sodium 341 mg, Fiber 2 g, Sugar 25 g
HONEY SCONES
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
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.
More about "honey scones with rhubarb compote food"
BUTTERMILK SCONES WITH CARDAMOM CREAM AND RHUBARB COMPOTE ...
From deliciousmagazine.co.uk
5/5 (2)Total Time 55 minsCategory Scone RecipesCalories 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.
RHUBARB WHOLEGRAIN SPELT YOGURT SCONES
From angiesrecipes.blogspot.com
EASY RHUBARB SIMPLE SYRUP + BONUS RHUBARB COMPOTE ...
From zestfulkitchen.com
Cuisine AmreicanTotal Time 30 minsCategory Drink/CocktailCalories 51 per serving
- Combine rhubarb, sugar and water in a saucepan over medium-high heat, bring to a simmer, then reduce heat to medium, cover, and cook 10 minutes.
- Let syrup cool to room temperature, then press through a fine mesh sieve; reserve rhubarb solids. Transfer syrup to a glass container or jar with a tight fitting lid; refrigerate until needed.
- Store rhubarb solids in a glass container or jar with a tight fitting lid; store in refrigerator. Use as a rhubarb compote on scones, muffins, yogurt, cakes and more.
STRAWBERRY RHUBARB COMPOTE - ROBUST RECIPES
From robustrecipes.com
Cuisine Gluten FreeCategory Sauces/DipsServings 6-8Estimated Reading Time 4 mins
- In a small sauce pot add the rhubarb, strawberries, orange juice, water, honey, and sea salt. Cover and allow to come to a boil. Reduce to a simmer and allow to simmer uncovered for 10 minutes, or until most of the fruit has broken down.
- I like a few chunks in my compote, but if you prefer, you can use the back of a wooden spoon or a potato masher to mash the fruit and make the compote smoother. Remove from heat.
- Stir in the reserved orange zest and the vanilla extract. Taste-test, being careful not to burn your mouth. Add more honey if needed. The compote will thicken as it cools.
- Allow to cool for 10 minutes, then transfer the compote to a glass jar. Allow it to cool, uncovered at room temperature, for at least 30 minutes or until it’s no longer hot. Cover and transfer to the fridge and allow the compote to chill for at least 4 to 6 hours before using.
A SIMPLE RHUBARB COMPOTE AND TEN WAYS TO SERVE IT
From simplebites.net
Reviews 65Published 2011-05-09Estimated 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
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).
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