Ricotta Scones with Rhubarb-Orange Compote Recipe

Name: Ricotta Scones with Rhubarb-Orange Compote Recipe
Prep time: 30 min
Cook time: 15 min
Ingredients: 3/4 cup sugar; 2 tablespoons cornstarch; 1/2 cup orange juice; 1 cup finely chopped fresh or frozen rhubarb, thawed; 1/2 small navel orange, peeled and pureed; SCONES:; 3 cups all-purpose flour; 1/3 cup sugar; 2 teaspoons baking powder; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1/2 cup cold butter; 1 egg, beaten; 1 cup heavy whipping cream; 1 cup ricotta cheese; 2 teaspoons grated orange peel; TOPPING:; 2 tablespoons heavy whipping cream; 2 tablespoons sugar; 1/4 teaspoon ground cinnamon

Ricotta Scones with Rhubarb-Orange Compote Recipe was pinched from <a href="http://www.tasteofhome.com/recipes/ricotta-scones-with-rhubarb-orange-compote" target="_blank">www.tasteofhome.com.</a>

"Eaten warm with a dollop of fruit compote, these scones are a little piece of heaven. If serving to guests, be prepared to share the recipe.?Marilyn Rodriguez, Fairbanks, Alaska..."

INGREDIENTS

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3/4 cup sugar

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2 tablespoons cornstarch

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1/2 cup orange juice

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1 cup finely chopped fresh or frozen rhubarb, thawed

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1/2 small navel orange, peeled and pureed

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SCONES:

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3 cups all-purpose flour

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1/3 cup sugar

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2 teaspoons baking powder

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3/4 teaspoon salt

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1/2 teaspoon baking soda

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1/2 cup cold butter

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1 egg, beaten

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1 cup heavy whipping cream

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1 cup ricotta cheese

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2 teaspoons grated orange peel

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TOPPING:

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2 tablespoons heavy whipping cream

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2 tablespoons sugar

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1/4 teaspoon ground cinnamon

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