Rhubarb and rose breakfast drop scones

Method

1. 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).
2. 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.
3. 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.
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5. 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).
6. 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.