Mini scones with rhubarb compote and clotted cream
Recipe
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60 minutes
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50 minutes
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110 minutes
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6 persons
Mini scones from the Big Green Egg? Delicious for brunch or afternoon tea! In this recipe for scones, you will discover how easy it is to bake them on this kamado. You traditionally serve this English classic with clotted cream and jam, but in this recipe you make your own delicious rhubarb compote to serve instead of the jam. While the dough rests for 1 hour, you have plenty of time to make the compote. If you can’t find clotted cream, mix 1 part crème fraîche with 2 parts mascarpone and serve it with the compote on the scones.
INGREDIENTS
Scones
- 300 g flour, plus extra for dusting
- 100 g white raisins
- 100 g almond flour
- 16 g baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 egg
- 250 ml buttermilk
- 100 g cold butter
- 1 egg yolk
- 1 tbsp olive oil
Compote
- ½ kg rhubarb
- 1 vanilla pod
- 50 g sugar
- 50 ml crème de cassis
- 3 star anise
- 1 cinnamon stick
- 1 tbsp potato starch
Serve with
- 80 g clotted cream
IN ADVANCE
- Sift the flour over the bowl of a food processor fitted with a flat beater. Coarsely chop the raisins and add them to the bowl with the almond flour, baking powder, baking soda, salt, egg and buttermilk. Cut the butter into small cubes.
- Turn on the mixer on a low setting, wait until all the ingredients are well mixed and then add the butter cubes. Set the mixer to medium speed and run for about 15 minutes to activate the gluten in the flour.
- Remove the dough from the bowl, flatten it and wrap it in cling film. Leave to cool for at least 1 hour in the refrigerator.
- Meanwhile, for the compote, clean the rhubarb, removing any tough threads. Cut the stalks into pieces of approx. 5 cm. Cut the vanilla pod open lengthwise and scrape out the seeds. Put all the ingredients for the compote into a saucepan, except the potato starch. Bring to just below boiling point and simmer gently for about 15 minutes.
- Dissolve the potato starch in 2 tablespoons of water, stir into the compote and wait for it to bind. Remove from the heat and let the compote cool to room temperature.
METHOD
- Light the charcoal in the Big Green Egg and heat to a temperature of 200°C using the heat shield and stainless steel grid.
- Meanwhile, dust your worktop with flour, place the dough on it and press it out into a slice about 2 centimetres thick. Use a round cutter (Ø 4 cm) to cut circles from the dough.
- Cut a circle of greaseproof paper slightly smaller than the Baking Stone. Lay this on the cold stone and place the dough rounds on it. Beat the egg yolk with half a teaspoon of water and brush the dough with the egg yolk. Spread the pearl sugar over the rounds and press down.
- Place the Baking Stone on the grid and close the lid of the kamado. Bake the scones for around 20 minutes until done and golden brown.
- Remove the scones from the Big Green EGG and allow to cool to room temperature.
- Place the mini scones on an attractive plate and serve with the rhubarb compote and clotted cream.
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