View source for Rhubarb Wild Rice Scones with Raspberry Rhubarb Compote

{{RecipeSummary
|PrepTime=30 min
|CookTime=15-17 min @ 400° for scones; ~30 minutes for compote
|Source=''The Farmer and the Chef'' (pg 32)
|Yield=12 scones
|Rating={{unrated}}
}}
=== Ingredients ===
'''Scones:'''
* 3 c flour
* 4 t baking powder
* 2/3 c sugar
* 1/2 t cardamom
* 1/4 t anise
* 1 c cooked wild rice
* 8 T very cold unsalted butter, cut into pieces
* 2 c fresh or frozen rhubarb, chopped into 1/4-inch pieces (if frozen, do not thaw)
* 3/4 c milk
* 1 large duck egg

'''Compote:'''
* 2 c raspberries
* 2 c chopped rhubarb
* 4 t chocolate balsamic vinegar
* 1/8 - 1/4 t ground anise
* 1/4 c honey
* 4 T sugar
* 1 medium firm, sweet apple, peeled, cored, and diced

=== Preparation ===
Preheat the oven to 400°.

Mix first 6 scone ingredients together in a large bowl.  Using a pastry cutter, cut butter into flour until the size of peas.  Add chopped rhubarb to flour mixture.  In a medium bowl, whisk together milk and duck egg.

Add wet ingredients to dry ingredients and mix together gently.  Once all the flour is incorporated, gently pull together using a large spoon or your hands.  Do not over-mix.

Lightly flour a large cutting board.  Place scone mixture onto board; pat into a circle about 10 inches round and 1 inch high.  Cut into wedges or circles and arrange about an inch apart on a baking sheet lined with parchment paper.  Bake for 15-17 minutes on the middle rack.

'''To make the compote:''' Combine all the ingredients in a large saucepan and cook slowly over medium heat, stirring frequently to prevent burning.  Simmer until fruit is cooked and sauce is thickened, about 30 minutes.  Serve with the scones.

[[Category:Scones]]
[[Category:Breakfast]]
[[Category:Rhubarb]]
[[Category:Raspberries]]
[[Category:Wild Rice]]