Eric Akis: Rhubarb compote tops scones for elegant treat

B.C.-grown rhubarb is in season, and when I saw a mound of it for sale at my local grocery store, the first thing that came to mind was scones.The first was to cut stalks of rhubarb into small cubes and add them to the dough for the scones. When they were baked, bits of that ruby-red rhubarb would nicely stand out and add a pleasing, tangy flavour to the scones.

The scones I made were golden and tender and made with half and half cream and butter. They’re a rich baked good you could enjoy on a special occasion, such as afternoon tea on Mother’s Day. Lightly flour a work surface and turn dough on to it. With lightly floured hands, knead and shape dough into a ball. Press dough into a 3/4- to 1-inch thick, about seven-inch round circle. Use a floured 2 1/2-inch round biscuit cutter to cut dough into rounds. Set the rounds of dough on the baking sheet, spacing each about two inches apart. Gather scraps of dough, shape and press until 3/4- to -1-inch thick, cut into more rounds and set on the baking sheet.

Rhubarb Compote To make this compote, small cubes of rhubarb are gently cooked in honey-sweetened, spice-flavoured syrup. Once chilled, this sweet and tangy compote makes a fine topping for scones, split and topped with Devon cream or whipped cream.1/4 cup + 2 Tbsp water• small pinches fine salt, ground ginger and cinnamonPlace the water, honey, cornstarch, vanilla, salt, ginger and cinnamon in a small pot and whisk until smooth.

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