Honey scones with rhubarb compote
Delicate homemade scones sweetened with honey, served with a tangy rhubarb compote and clotted cream. Delicate homemade scones sweetened with honey, served with
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicuriantime.com.
Cooking tools:
- Round pastry cutter
- Rolling pin
- Mixing bowl
- Saucepan
- Baking sheet
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Spatula
- Serving platter
Ingredients
- 200 g rhubarb
- 50 g granulated sugar
- 100 ml orange juice
- 300 g self-rising flour
- 75 g cold butter
- 25 g granulated sugar
- 2 tbsp honey
- 125 ml whole milk
- 1 serving clotted cream
- 1 piece round pastry cutter
- recipeIngredient ends
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