• 12servings
  • 45minutes
  • 386calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup sugar

  2. 2 tablespoons cornstarch

  3. 1/2 cup orange juice

  4. 1 cup finely chopped fresh or frozen rhubarb, thawed

  5. 1/2 small navel orange, peeled and pureed

  6. SCONES:

  7. 3 cups all-purpose flour

  8. 1/3 cup sugar

  9. 2 teaspoons baking powder

  10. 3/4 teaspoon salt

  11. 1/2 teaspoon baking soda

  12. 1/2 cup cold butter

  13. 1 egg, beaten

  14. 1 cup heavy whipping cream

  15. 1 cup ricotta cheese

  16. 2 teaspoons grated orange peel

  17. TOPPING:

  18. 2 tablespoons heavy whipping cream

  19. 2 tablespoons sugar

  20. 1/4 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. Ricotta Scones with Rhubarb-Orange Compote Recipe photo by Taste of Home 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 peel; 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 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. Yield: 1 dozen (3/4 cup compote).


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