Griddle scones with forced rhubarb & blood orange compote - Mother’s Day breakfast recipe
PUBLISHED: 11:07 10 March 2015 | UPDATED: 14:11 25 March 2015
This special Mother’s Day breakfast treat is easy for young cooks to make with a little adult supervision, says Lisa Osman
Friends of ours recently offered to help clear overgrown trees for us in the orchard. While everyone was busy in the garden, the children and I had fun in the kitchen planning a Mother’s Day ‘breakfast tray’ menu. After a little practice, the children were easily able to flip these griddle scones! Their Dad has promised to be on hand to oversee the handling of any hot dishes and now they can’t wait to surprise Mum with this seasonal breakfast in bed treat!
For the compote
• 1 x long stem of forced rhubarb, washed and trimmed
• 2 x blood oranges
• A sprinkling of light soft brown sugar
• A few chopped pistachios
For the griddle scones
• 220g self raising Flour
• 300ml milk
• 2 medium free range eggs – lightly beaten together
• 25g melted butter melted
• Sunflower oil for cooking
• Greek style yoghurt
• First make the compote - cut the rhubarb into 5cm lengths, place in a baking dish and sprinkle with the sugar and add the zest and juice of one blood orange. Cook uncovered in the baking oven of the AGA or in a conventional oven at 150° C or Gas Mark 2, for approximately 15 minutes, then allow to cool.
• Meanwhile peel the other blood orange, carefully remove any of the bitter white pith, and cut out the segments. Add to the rhubarb compote with a few chopped pistachios.
• Next make the griddle scones. Sift the flour into a bowl and make a well in the centre.
• Add the eggs and milk and mix well ensuring that there are no lumps, then add the melted butter to the batter.
• To cook on the AGA lift the lid of the boiling plate and preheat a griddle, or for a conventional hob, place a non stick frying pan over a medium heat. Using some kitchen towel, wipe a little sunflower oil over the griddle. Alternatively place a piece of Bake-O-Glide over the simmering plate of your AGA and cook directly onto this.
• Pour a tablespoon of batter on to the griddle or frying pan, when bubbles appear on the surface of the griddle scone use a palette knife to flip it over and cook the other side.
• Remove cooked scone to a plate and keep warm in the simmering oven or on a protected lid of your AGA, or a pre-heated conventional oven, at 75°C or Gas Mark ¼. Continue making the griddle scones until all the batter is gone
• Serve with Greek style yoghurt and the fruit compote.
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