Honey Scones with Rhubarb Compote (epi)
Honey Scones with Rhubarb Compote
MARTHA COLLISON, CRAVE
While visiting Scotland and Northern Ireland, I found that the humble scone is quite the centre of attention. Our simple jam-and-cream offering, with the occasional raisin thrown in, doesn’t quite cut it compared with the likes of treacle, cinnamon or cherry scones. 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.
Makes about 9 scones
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
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.
https://www.epicurious.com/recipes/food/views/honey-scones-with-rhubarb-compote?utm_source=nl&utm_brand=epi&utm_mailing=EPI_CTN_060421&utm_campaign=aud-dev&utm_medium=email&bxid=5c3393282ddf9c392a6d3ddf&cndid=7920318&hasha=2144a50b0bcec37f9056f790cb0dfcc2&hashb=ce834dbc5c4ccd361463d3ef628bf24c9d51a163&hashc=9af47900d855d897aa617aabc9718d164c81c12fcee3cb8298bb726021bf706b&esrc=None&utm_content=Final&utm_term=EPI_CTN
MARTHA COLLISON, CRAVE
While visiting Scotland and Northern Ireland, I found that the humble scone is quite the centre of attention. Our simple jam-and-cream offering, with the occasional raisin thrown in, doesn’t quite cut it compared with the likes of treacle, cinnamon or cherry scones. 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.
Makes about 9 scones
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
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.
https://www.epicurious.com/recipes/food/views/honey-scones-with-rhubarb-compote?utm_source=nl&utm_brand=epi&utm_mailing=EPI_CTN_060421&utm_campaign=aud-dev&utm_medium=email&bxid=5c3393282ddf9c392a6d3ddf&cndid=7920318&hasha=2144a50b0bcec37f9056f790cb0dfcc2&hashb=ce834dbc5c4ccd361463d3ef628bf24c9d51a163&hashc=9af47900d855d897aa617aabc9718d164c81c12fcee3cb8298bb726021bf706b&esrc=None&utm_content=Final&utm_term=EPI_CTN