Scones with Rhubarb Compote and Cream

 One of my favorite summer vegetables is rhubarb. Not because I like the taste of it much more than that of other vegetables, but because it reminds me so much of grandmother. My grandmother used rhubarb to make compote and served it as a side dish. When I use rhubarb it's in a crumble or in a cake, but this week I really followed my grandmother's foo(d)tsteps and made a rhubarb compote, together with scones and clotted cream.

 

What you need

For the rhubarb compote

400g rhubarb in pieces of 2cm

10 strawberries

2 tablespoons sugar

For the scones

450g self raising flour

2 teaspoons baking soda

100g cold butter

2 tablespoons sugar

285ml buttermilk

2 tablespoons milk

For the clotted cream

250g mascarpone

125 creme fraiche

 

 

What to do

Put rhubarb, strawberries and sugar in a pan and add a bit of water (about 1cm).

Cook for 10, 12 minutes

Stir until rhubarb is totally fallen apart

 

Preheat oven to 220 degrees Celsius

Put flour, baking soda and butter in a bowl with a bit of salt and knead with your fingers until crumbs form

Add sugar and mix with the crumbs

Mix in the buttermilk and milk until a smooth dough is formed

Make round slices with a diameter of 5cm, about 3cm thick

Bake for 15 minutes

 

Mix mascarpone and creme fraiche to make clotted cream

Serve your scones with the compote and the clotted cream

Bon appetit!

 

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My pictures of Ghent, a city in Belgium, that I visited two weeks ago to see my friend, were featured by Pieced Pastimes!

 

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My Delft Blue Tile was featured by Creative Jewish Mom!