Ginger and orange drop scones with rhubarb, rose and geranium compote on top

GILL MELLER’S GINGER AND ORANGE DROP SCONES WITH RHUBARB, ROSE AND GERANIUM COMPOTE

In late winter you should be able to track down forced rhubarb (or you can use regular rhubarb). The forced rhubarb hasn’t been held under duress, don’t worry, it’s been grown in the dark, which is why it has this name. The low light levels give the rhubarb a vivid colour and it’s particularly tender.

Gill likes to treat it simply and this compote, flavoured with the leaves from rose geranium, is one such way. If you can’t get hold of the geranium leaves, use a few teaspoons of rosewater instead. Dollop the compote over your yoghurt for breakfast or serve with ice cream, or it’s particularly good with these ginger and orange drop scones.

Preparation time 10 minutes | Cook time 20 minutes | Makes 12 to 14

INGREDIENTS

For the drop scones:

50g unrefined caster sugar

Finely grated zest and juice of 1 orange

2 pieces of stem ginger in syrup finely chopped

180g plain flour

2 tsp baking powder

Pinch of salt

1 medium Stonegate Estate Organic egg

100ml organic milk

2 tbsp organic runny honey, plus extra for serving

1 large knob of butter, plus extra for serving

For the compote:

200g forced or regular rhubarb (about 2 stalks), cut into chunks

50–75g caster sugar (to taste)

4 – 5 rose geranium leaves or 2 tsp of rosewater

METHOD

  1. Start with the rhubarb compote. Put the rhubarb, 50g of the sugar, the rose geranium leaves and the water into a pan over a low–medium heat. Cook gently, stirring regularly, until the rhubarb starts to break down but still holds some shape and the mixture becomes syrupy. Allow to cool slightly, then taste and stir in extra sugar if needed. Leave to cool completely.

  1. Now for the drop scones. Put the flour, baking powder, salt and remaining sugar into a medium bowl and mix well. Add Chopped ginger, the Stonegate Estate egg and milk, then trickle in the honey. Whisk until smooth and free of lumps.

  1. Melt the butter in a large non-stick frying pan over a medium–high heat. Spoon 4 large tablespoons of batter into the pan, one in each quarter. After 30 seconds, reduce the heat to low–medium and cook for 1–2 minutes, until the undersides are golden. Flip the drop scones with a small spatula and cook for a further 1 minute or until golden on the other side, adjusting the heat if necessary. Transfer to a plate and repeat with the remaining batter.

  1. Serve warm, spread with butter and top with generous spoonfuls of the rhubarb compote.

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