Rhubarb and rose breakfast drop scones
- April 2020
- Makes 16 scones
- Hands on time 40 min, Simmering time 10 min
These light and fluffy drop scones are flavoured with rhubarb and orange juice, then topped with a fragrant rhubarb and rose petal compote. It makes a really stunning breakfast and is a great one to make if you’re having people over.
- 2.6g (1.2g saturated)
- 34.6g (17g sugars)
- 200g rhubarb (about 2 stalks)
- 50g unrefined caster sugar
- 1 tbsp dried rose petals (I use the small dark ones)
- Grated zest and juice 1 orange
- 180g plain flour
- 2 tsp baking powder
- 1 medium free-range egg
- 100ml milk
- 2 tbsp runny honey, plus extra for serving
- 1 large knob of butter, plus extra for serving
For the rhubarb and rose compote
- 200g rhubarb (about 2 stalks), cut into chunks
- 50-75g caster sugar (to taste)
- 1 tbsp dried rose petals
- To make the compote, put the sliced rhubarb, 50g of the sugar, the dried rose petals and 2 tbsp water in a pan over a low-medium heat. Cook gently, stirring regularly, until the rhubarb begins to break down but still holds a little shape and the compote has a syrupy consistency. Taste the rhubarb and syrup (let it cool first) and stir in extra sugar if needed. Leave to cool (see Make Ahead).
- For the drop scones, slice the rhubarb in half lengthways. Split each piece again from top to bottom, then cut across these long lengths to give you pea-size cubes. Put the little rhubarb pieces in a bowl and add 1 tbsp of the sugar, the rose petals and the orange zest and juice, then muddle it (stir it roughly) around a bit.
- Put the flour, baking powder, a pinch of salt and the remaining sugar in a medium bowl and mix well. Crack in the egg, pour in the milk, then trickle in the honey. Use a balloon whisk to beat the mixture well – you don’t want any lumps. Gently mix in the rhubarb and rose petals and any juices left in the bowl until thoroughly combined.
- Melt the butter in a large nonstick frying pan over a medium– high heat. Then, one by one, add 4 large tbsp batter to the pan, one in each quarter. Turn the heat down to low-medium after 30 seconds, then cook for 1–2 minutes until the undersides are golden. Use a small spatula to flip each drop scone over, then cook for 1–2 minutes until that side is golden, too (adjusting the heat as before if need be).
- Transfer the cooked drop scones to a plate while you repeat with the remaining batter. Serve the scones warm, spread with butter and dollops of the rhubarb and rose compote.
The compote can be made up to a week ahead; store in a container in the fridge.
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