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Ricotta Scones with Rhubarb-Orange Compote

Taste of Home
  • minutes
  • Serves 12

INGREDIENTS

1/2

Navel orange, small

2 tsp

Orange, zest

1 cup

Rhubarb, fresh or frozen

1

Egg, large

3 cups

All-purpose flour

2 tsp

Baking powder

1/2 tsp

Baking soda

1/4 tsp

Cinnamon, ground

2 tbsp

Cornstarch

3/4 tsp

Salt

1 1/4 cups

Sugar

1/2 cup

Orange juice

1/2 cup

Butter

1 1/8 cups

Double creme

1 cup

Ricotta cheese