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Scones with Whipped Cream and Rhubarb Compote
Light and fluffy Irish-style scones, traditionally served with clotted cream (or whipped cream) and a tart, homemade rhubarb compote, a popular treat for afternoon tea.
🧂 食材
- 300 g All-purpose flour(plus extra for dusting)
- 2 tsp Baking powder
- 0.5 tsp Salt
- 75 g Unsalted butter(cold and cubed)
- 50 g Granulated sugar
- 175 ml Milk(plus a little extra for brushing)
- 1 large Egg(beaten, for egg wash)
- 400 g Rhubarb(trimmed and chopped)
- 100 g Granulated sugar (for compote)(or to taste)
- 50 ml Water (for compote)
- 200 ml Heavy cream(whipped, for serving)
👨🍳 步骤
- 1
Preheat oven to 220°C (425°F). Lightly grease a baking sheet.
- 2
In a large bowl, whisk together the flour, baking powder, and salt.
- 3
Rub the cold butter into the flour mixture using your fingertips until it resembles coarse breadcrumbs.
- 4
Stir in the sugar. Make a well in the center and pour in most of the milk. Mix with a knife until a soft dough forms, adding a little more milk if needed.
- 5
Turn the dough out onto a lightly floured surface and gently bring it together. Pat it out to about 2cm (3/4 inch) thickness. Do not overwork the dough.
- 6
Cut out rounds using a 5-6cm (2-2.5 inch) cutter. Place them on the prepared baking sheet. Brush the tops with milk or egg wash.
- 7
Bake for 12-15 minutes, or until risen and golden brown. Transfer to a wire rack to cool.
- 8
Meanwhile, for the compote, combine chopped rhubarb, sugar, and water in a saucepan. Cook over medium heat, stirring occasionally, until rhubarb is tender and has broken down, about 10-15 minutes. Let cool.
- 9
Serve the cooled scones warm with the rhubarb compote and whipped cream.
💡 专业技巧
- ✓Handle the dough as little as possible for light and fluffy scones.
- ✓Ensure your baking powder is fresh for maximum rise.
- ✓Adjust sugar in the compote based on the tartness of the rhubarb.
✨ 创意变奏
为您的创意版本提供灵感
- Add dried cranberries or sultanas to the scone dough.
- Serve with jam and butter instead of compote and cream.