Ricotta Scones with Rhubarb-Orange Compote

Tender ricotta scones served warm with a homemade rhubarb-orange compote.

Ingredients

3/4 cup	180 ml	sugar
2 tablespoons	30 ml	cornstarch
1/2 cup	120 ml	orange juice
1 cup	240 ml	finely chopped fresh or frozen rhubarb, thawed
1/2		small navel orange, peeled and pureed
3 cups	720 ml	all-purpose flour (SCONES)
1/3 cup	80 ml	sugar
2 teaspoons	10 ml	baking powder
3/4 teaspoon	3.8 ml	salt
1/2 teaspoon	2.5 ml	baking soda
1/2 cup	120 ml	cold butter
1		large egg, beaten
1 cup	240 ml	heavy whipping cream
1 cup	240 ml	ricotta cheese
2 teaspoons	10 ml	grated orange zest
2 tablespoons	30 ml	heavy whipping cream (TOPPING)
2 tablespoons	30 ml	sugar (TOPPING)
1/4 teaspoon	1.3 ml	ground cinnamon (TOPPING)

In a small saucepan, combine the sugar, cornstarch and orange juice until smooth. Stir in rhubarb and orange. Bring to a boil; cook and stir until thickened and rhubarb is tender. Remove from the heat; cool.
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine the egg, cream, cheese and orange zest; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times.
Divide dough in half; pat each into a 7-in. circle. Cut each into six wedges. Separate wedges and place on a greased baking sheet. Brush with cream; sprinkle with sugar and cinnamon. Bake at 375° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm with compote.