Rhubarb Wild Rice Scones with Raspberry Rhubarb Compote
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 15-17 min @ 400° for scones; ~30 minutes for compote |
| Source | The Farmer and the Chef (pg 32) |
| Yield / serves | 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.
