Orange Zest Scones + Strawberry Rhubarb Compote
Happy Good Friday! There is so much I’d love to say today, as we head into this glorious Easter weekend, but alas I’m in the midst of a multi-day cookbook shoot so I’m going to have to leave you with some pretty pictures and (later today!) a recipe for my favorite orange-zest scones and strawberry-rhubarb compote. I love the sweet-tangy balance of strawberry and rhubarb together and NOTHING says spring to me more than this combo. I made these scones yesterday and let’s just say there are approximately none left!
Have a wonderful weekend everyone! May you be filled with hope, joy, and the wonder of the resurrection this Easter. The fact that He died and rose again changes everything. I hope I never stop marveling over this incredible gift.
Photos by Signe Birck; props by ABC Carpet & Home.
ORANGE ZEST SCONES
2 1/2 cups all-purpose flour
5 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon grated orange zest
6 tablespoons cold unsalted butter (cut into small pieces)
1 egg + 1 yolk
1 cup heavy cream + additional for brushing
Turbinado sugar for sprinkling
Preheat the oven to 400°F. Line a sheet tray with parchment paper.
Pulse the flour, sugar, baking powder, salt, and zest in a food processor a few times to combine. Add the butter and pulse until the mixture resembles course meal. Dump into a large bowl. (If you don’t have a food processor, whisk the dry ingredients together and rub the butter into the mix with your fingers until only small lumps remain.)
In a smaller bowl, whisk together the egg, egg yolk, and cream. Add the cream mixture to the dry ingredients and stir until just combined.
Turn the dough onto a floured surface and sprinkle with additional flour. Knead the dough (it will be sticky!) a couple of times with floured hands. (Do NOT overwork the dough! The less you handle it, the more tender the scones will be.)
Pat or roll the dough into a circle roughly 1 1/2 inches thick. Using a 2-inch biscuit cutter (dipped in flour), stamp out about 8 rounds. Roll the scraps together and stamp out additional rounds. You should have about 14 scones. (MAKE AHEAD: Place the unbaked scones on a baking sheet, cover with plastic wrap, and freeze for 45 minutes to an hour. Once frozen, place them in a Zip Loc bag and keep in the freezer until you’re ready to bake them at a later date. No need to thaw them in advance – you just may need to bake them a few minutes longer.)
Place the scones on the parchment lined tray about one inch apart. Brush the tops with a bit of cream and sprinkle with turbinado sugar (if you don’t have turbinado sugar, just use regular granulated sugar).
Bake for 15 to 18 minutes or until lightly golden, and a toothpick inserted into the middle of a shortcake comes out clean. Let cool on a cooling rack for 10 minutes or so. Serve with butter and strawberry rhubarb compote (recipe below).
STRAWBERRY RHUBARB COMPOTE
Makes about 2 cups
2 cups hulled, sliced strawberries
2 cups sliced rhubarb (about 1/2″ thick slices)
1/4 cup sugar*
3 tablespoons fresh-squeezed orange juice
Combine the rhubarb, strawberries, and sugar in a medium, heavy-bottomed saucepan over medium heat. Stir until the sugar melts, about 3 minutes. Let simmer for an additional 4 to 5 minutes until the rhubarb and strawberries are mostly broken down, but with still a few chunks remaining. Stir in the orange juice and pour into a heat-proof bowl to let cool.
You can store the compote for up to a week in a sealed container in the refrigerator. Serve with the scones, on toast, with Greek yogurt and granola, over ice cream, with pound cake…the possibilities are endless!
*Feel free to reduce the sugar if you want it slightly less sweet.