Aga Griddle Scones with Forced Rhubarb & Blood Orange Compote – the perfect treat for breakfast in bed!
To make the compote for one special person
Wash and trim one long stem of forced rhubarb and cut it into 5 cm lengths, this was placed in a baking dish, sprinkled with light soft brown sugar and the zest and juice of one blood orange.
Poach the rhubarb, uncovered in the baking oven of the AGA or in a conventional oven at 150 C or Gas Mark 2, for approximately 15 minutes and then allowed it to cool.
Meanwhile wash another blood orange, removed the peel and cut out the segments to add to our compote with a few chopped pistachios.
To make the Griddle Scones – some for breakfast and plenty left over for the cook!
220g Self Raising Flour
2 medium free range eggs – lightly beaten together
25g melted butter
Greek Style Yoghurt
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 remaining.
Lift the lid of your boiling plate on the Aga and preheat a griddle, or on 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.
Melt the butter and add to the batter.
Pour a tablespoon of batter on to the griddle or frying pan and watch for the bubbles to appear on the surface of the griddle scone.
Using a palette knife, flip over and cook the other side.
Remove 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 to cook the remaining pancakes.
Serve with Greek Style Yoghurt and fruit compote.