https://recipes.oncloverpond.us/index.php?action=history&feed=atom&title=Rhubarb_Wild_Rice_Scones_with_Raspberry_Rhubarb_Compote 2026-04-04T07:11:30Z Revision history for this page on the wiki MediaWiki 1.45.1 https://recipes.oncloverpond.us/index.php?title=Rhubarb_Wild_Rice_Scones_with_Raspberry_Rhubarb_Compote&diff=3767&oldid=prev 2021-10-28T15:30:20Z

<p>Created page with &quot;{{RecipeSummary |PrepTime=30 min |CookTime=15-17 min @ 400° for scones; ~30 minutes for compote |Source=&#039;&#039;The Farmer and the Chef&#039;&#039; (pg 32) |Yield=12 scones |Rating={{unrated...&quot;</p> <p><b>New page</b></p><div>{{RecipeSummary<br /> |PrepTime=30 min<br /> |CookTime=15-17 min @ 400° for scones; ~30 minutes for compote<br /> |Source=&#039;&#039;The Farmer and the Chef&#039;&#039; (pg 32)<br /> |Yield=12 scones<br /> |Rating={{unrated}}<br /> }}<br /> === Ingredients ===<br /> &#039;&#039;&#039;Scones:&#039;&#039;&#039;<br /> * 3 c flour<br /> * 4 t baking powder<br /> * 2/3 c sugar<br /> * 1/2 t cardamom<br /> * 1/4 t anise<br /> * 1 c cooked wild rice<br /> * 8 T very cold unsalted butter, cut into pieces<br /> * 2 c fresh or frozen rhubarb, chopped into 1/4-inch pieces (if frozen, do not thaw)<br /> * 3/4 c milk<br /> * 1 large duck egg<br /> <br /> &#039;&#039;&#039;Compote:&#039;&#039;&#039;<br /> * 2 c raspberries<br /> * 2 c chopped rhubarb<br /> * 4 t chocolate balsamic vinegar<br /> * 1/8 - 1/4 t ground anise<br /> * 1/4 c honey<br /> * 4 T sugar<br /> * 1 medium firm, sweet apple, peeled, cored, and diced<br /> <br /> === Preparation ===<br /> Preheat the oven to 400°.<br /> <br /> 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.<br /> <br /> 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.<br /> <br /> 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.<br /> <br /> &#039;&#039;&#039;To make the compote:&#039;&#039;&#039; 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.<br /> <br /> [[Category:Scones]]<br /> [[Category:Breakfast]]<br /> [[Category:Rhubarb]]<br /> [[Category:Raspberries]]<br /> [[Category:Wild Rice]]</div>

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