Ricotta Scones With Rhubarb-Orange Compote Recipe

Name: Ricotta Scones With Rhubarb-Orange Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 2 tablespoons heavy whipping cream; 2 tablespoons sugar; 1/4 teaspoon ground cinnamon

Servings: persons

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

1
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.
2
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.
3
Divide dough in half; pat each into a 7-in. circle. Cut each into six wedges. Separate wedges and place on a greased
4
. Brush with cream; sprinkle with sugar and cinnamon. Bake at 375u00b0 for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm with compote.

1191

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 cup sugar, 2 tablespoons cornstarch, 1/2 cup orange juice, 1 cup finely chopped fresh or frozen rhubarb, thawed, and more.

Yes, Ricotta Scones With Rhubarb-Orange Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta Scones With Rhubarb-Orange Compote

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